Authentic Mansaf

A flavorful Mansaf is a traditional dish in Jordan composed of layers of bread, rice, and tender chunks of lamb served with a special yogurt sauce. A must-try recipe!

Ingredients

For the Rice

lamb shoulder jameed oil ghee water yogurt drink labaneh mansaf spices black pepper cardamom pods salt

Break the fermented yogurt (jameed) into small pieces and place in a bowl, then add 1 cup of boiling water on top, cover it, and let it sit for 1 hour.

Add the lamb and sear for 1 minute, then add the onion, spices, and mix.

To the same pot, add 1 tablespoon of oil and 1 tablespoon of ghee. Add the lamb shoulder and the Mansaf spices along with the black pepper and cardamom pods, and add enough hot water to cover.

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Let it come to a boil before lowering the heat to medium and covering it to cook for about 45 minutes. Then, strain the broth and set it aside. Return the lamb to the pot.

As that's cooking, add the soaked jameed pieces into a blender along with the Labneh and yogurt drink, and blend on high speed until smooth.

Add the yogurt sauce to the lamb, using a strainer to make sure it stays smooth.

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Once it is done, cover and let it cool for another 45 minutes, or until the Iamb is tender.

For The Rice

Add the hot water and let it come to a boil about 5 minutes.

For Assembling

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Strain the yogurt soup into a bowl, and the cardamom pods will come out. Serve and enjoy.

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Authentic Mansaf

A flavorful Mansaf is a traditional dish in Jordan composed of layers of bread, rice, and tender chunks of lamb served with a special yogurt sauce. A must-try recipe!

Ingredients

For Initial Boil

For Initial Boil

oil lamb shoulder water cardamom pods yellow onion cinnamon black pepper bay leaf

For the Rice

For the Rice

jasmine rice turmeric salt water oil ghee

lamb shoulder jameed oil ghee water yogurt drink labaneh mansaf spices black pepper cardamom pods salt

For the Mansaf Broth

For the Mansaf Broth

Break the fermented yogurt (jameed) into small pieces and place in a bowl, then add 1 cup of boiling water on top, cover it, and let it sit for 1 hour.

Add the lamb and sear for 1 minute, then add the onion, spices, and mix.

Add hot water to cover the lamb and let it sit on high heat for 10–15 minutes, until it boils. Once boiling, remove the lamb and discard the spices and onion.

To the same pot, add 1 tablespoon of oil and 1 tablespoon of ghee. Add the lamb shoulder and the Mansaf spices along with the black pepper and cardamom pods, and add enough hot water to cover.

Let it come to a boil before lowering the heat to medium and covering it to cook for about 45 minutes. Then, strain the broth and set it aside. Return the lamb to the pot.

As that's cooking, add the soaked jameed pieces into a blender along with the Labneh and yogurt drink, and blend on high speed until smooth.

Add the yogurt sauce to the lamb, using a strainer to make sure it stays smooth.

Add 2 cups of the leftover strained broth and mix. Keep mixing on medium heat until it foams, about 10–15 minutes.

Once it is done, cover and let it cool for another 45 minutes, or until the Iamb is tender.

For The Rice

For The Rice

Once rice is soaked, strain it, and add oil and ghee to a pot on high heat, then add the rice once the ghee is melted.

Add the salt and turmeric and mix.

Add the hot water and let it come to a boil about 5 minutes.

Now lower the heat to low, and cover for another 15-20 minutes or until done.

For Assembling

For Assembling

Adding a layer of thin bread on the bottom. Then, drizzle about ½ cup of yogurt soup over the top.

Layer the rice on it and add the lamb. Top with toasted almonds or pine nuts and parsley.

Strain the yogurt soup into a bowl, and the cardamom pods will come out. Serve and enjoy.

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