Mansaf

What is Mansaf?

mansaf is a traditional Jordanian dish and a symbol of the country’s hospitality and culture. It consists of lamb cooked in a rich, tangy sauce made from jameed (fermented, dried yogurt) and served over a bed of rice. Traditionally, mansaf is garnished with toasted nuts, such as almonds or pine nuts, and often accompanied by flatbread This is how to make it.

ngredients For the lamb and broth:
• 1 kg lamb (with bones)
• 1 large onion (quartered)
• 4-5 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon black pepper
• 1 teaspoon salt
• Water (to cover the meat)

For the jameed sauce:
• 200 g jameed (or 1 cup liquid jameed or laban)
• 1 cup water (if using solid jameed)
• 1 cup plain yogurt (optional, for a milder flavor)

For the rice:
• 2 cups basmati rice (soaked and drained)
• 3 tablespoons ghee or vegetable oil
• 4 cups lamb broth
• 1 teaspoon turmeric
• 1 teaspoon salt

For garnishing:
• ½ cup almonds (toasted)
• ½ cup pine nuts (toasted)
• Fresh parsley (chopped)
• Shrak bread (or thin flatbread)

Instructions

Step 1: Cook the Lamb
1. Wash the lamb pieces well and place them in a large pot.
2. Add water, bring to a boil, and skim off the foam.
3. Add the onion, cardamom, bay leaves, cinnamon, black pepper, and salt.
4. Lower the heat and simmer for 1.5-2 hours until the lamb is tender. Reserve the broth.

Step 2: Prepare the Jameed Sauce
1. If using solid jameed, soak it in warm water for 2-3 hours, then blend it with the water to create a smooth mixture.
2. Mix the liquid jameed or laban with plain yogurt (if using) and heat gently, stirring constantly to prevent curdling.
3. Gradually add some of the reserved lamb broth to the jameed mixture and simmer for 15 minutes.
4. Add the cooked lamb pieces to the jameed sauce and let them cook together for 20-30 minutes on low heat.

Step 3: Cook the Rice
1. Heat ghee or oil in a large pot, then add the drained rice.
2. Add turmeric and salt, stir to coat the rice, then pour in the lamb broth.
3. Cover and cook on low heat for 15-20 minutes until the rice is fully cooked and fluffy.

Step 4: Assemble and Serve
1. Lay shrak bread on a large serving tray and moisten it slightly with lamb broth.
2. Spread the rice evenly over the bread.
3. Place the lamb pieces on top of the rice.
4. Pour the jameed sauce over the lamb and rice, or serve it in a bowl on the side.
5. Garnish with toasted almonds, pine nuts, and parsley.