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Mansaf

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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Main Dish
Cuisine Jordan
Servings 6

Ingredients
  

Main Ingredients:

  • 2 kg lamb bone-in for best flavor
  • 1 liter jameed rehydrated and blended or 2 cups liquid jameed
  • 1 large onion quartered
  • 2 liters water
  • 3 cups basmati rice
  • 6-8 pieces shrak bread or other thin flatbread
  • ΒΌ cup ghee or butter

Spices & Seasoning:

  • 2 bay leaves
  • 5 cardamom pods
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 1 tsp black pepper
  • Salt to taste

Garnish:

  • 1 cup toasted almonds or pine nuts
  • Fresh parsley chopped

Instructions
 

Step 1: Cook the Lamb

  • In a large pot, heat water and add the lamb, onion, bay leaves, cardamom, and salt.
  • Simmer for 1.5 hours until the meat becomes tender.
  • Remove the lamb and strain the broth, discarding solids.

Step 2: Prepare the Jameed Sauce

  • Blend the jameed until smooth, then add it to the strained lamb broth.
  • Stir well and let it simmer over low heat for 10 minutes.

Step 3: Cook the Rice

  • Rinse and soak the basmati rice for 30 minutes.
  • In a pot, heat ghee and add turmeric, then add the drained rice.
  • Pour in enough water to cook the rice and let it simmer until fluffy.

Step 4: Assemble the Mansaf

  • Place shrak bread on a large serving platter.
  • Spread a layer of rice over the bread.
  • Arrange the lamb on top and pour jameed sauce generously over the dish.
  • Garnish with toasted almonds and parsley.

Step 5: Serve and Enjoy!

  • Serve warm with extra jameed sauce on the side. Traditionally, Mansaf is eaten with the right hand, without utensils, as a sign of hospitality.

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