Mansaf is a traditional Arab dish, especially popular in Jordan. It features tender lamb cooked in a tangy Jameed sauce (fermented dried yogurt) and served over a bed of fragrant rice. Garnished with sliced almonds and fresh parsley, Mansaf is often presented on a large platter with flatbread underneath. This dish symbolizes Arab hospitality and celebration, blending rich flavors and cultural significance into a hearty, satisfying meal.
Here’s a detailed recipe for Mansaf, the national dish of Jordan, and a cherished meal throughout the Levant. It’s a traditional Bedouin dish made of lamb cooked in fermented dried yogurt (jameed) and served over rice and shrak bread, garnished with almonds and pine nuts.
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Traditional recipe of Jordan Mansaf. Mansaf Jordanian lamb and jade rice feast. Ingredients for the lamb. 1.5 to 2 kg bone and lamb shoulder or leg cut into large chunks. 2 tablespoons ghee or clarified butter. One onion quartered. Two to three bay leaves. Five to six green cardaman pods. Five to six whole black pepperc corns. One small piece cinnamon stick. Salt to taste. Water enough to cover the meat. For the jme sauce, one large piece of jme fermented dried yogurt. If jade is unavailable, substitute 2 cups Greek yogurt, half a cup lavna, 1 teaspoon salt, 1 tbsp cornstarch, 1 to 2 cups meat broth from cooking lamb, 1 tbsp ghee or butter, 1/4 teaspoon white pepper. For the rice, 2 cups long grain rice such as basmati, rinsed and soaked for 30 minutes. One tspoon ghee or butter. 1/2 teaspoon turmeric, optional for color. 1/2 teaspoon salt, 3.5 to 4 cups meat broth or water. For serving, two to three shrak or maruk bread, thin bawin flatbread or pita bread. Half a cup slivered almonds fried or toasted. 1/4 cup pine nuts fried or toasted. Fresh parsley finely chopped for garnish. Instructions. Prepare the jme if using dried form. Soak the jme overnight in warm water. Next day, blend it with water until smooth and thick, like a yogurt sauce. If using fresh yogurt substitute, blend Greek yogurt and labna with a pinch of salt and cornstarch until smooth. Cook the lamb. In a deep pot, he hiki. Then add lamb pieces. Sear on all sides until browned. Add onion, spices, cardamom, bay leaves, cinnamon, peppercorns, and salt. Cover the lamb with water. Bring to a boil, then skim off any foam. Reduce heat, cover, and simmer for about 1.5 to 2 hours or until meat is very tender. Reserve the broth for rice and sauce. Make the jam sauce. In another pot, pour the blended jam or yogurt mix. Gradually add a few ladles of hot lamb broth while stirring. Bring to a gentle simmer, not a boil, stirring continuously to prevent curdling. Add the lamb pieces to the jme sauce and simmer together for 15 to 20 minutes. Add ghee and a touch of white pepper. Cook the rice. In a saucepan, melt ghee. Then stir in the soaked rice. Add turmeric for color, salt, and the appropriate amount of lamb broth or water. Bring to a boil, then lower heat, cover, and simmer for about 15 to 20 minutes or until the rice is fluffy and cooked. Toast the nuts. In a small pan, heat a bit of ghee or oil. Toast slivered almonds and pine nuts until golden brown. Set aside on paper towel. Assemble the mansaf. Lay stra bread or flatbread on a large serving tray. Spoon the rice generously over the bread. Arrange the lamb pieces on top of the rice. Pour a generous amount of the warm jade sauce over the lamb and rice. Sprinkle with toasted almonds, pine nuts, and chopped parsley. Serve the remaining jam sauce on the side for guests to ladle more. Serving tip. Traditionally, mansaf is eaten communally from a large platter using the right hand without utensils. It’s a dish that symbolizes generosity, hospitality, and celebration. Often served at weddings, Eid, and gatherings. Notes: Jam gives mansaf its unique flavor. Authentic mansaf has a tangy, salty, earthy profile. If jamad is unavailable, Greek yogurt plus labna plus salt is a decent approximation. Some versions include clarified butter poured on top just before serving for extra richness. [Music]
Dining and Cooking