Mansaf

Mansaf (Jordanian Lamb and Jameed over Rice)

Jordan's national dish: lamb simmered in a tangy fermented dried-yogurt sauce called jameed, ladled over saffron-tinted rice and flatbread, and scattered with toasted almonds. Traditionally served on a communal platter and eaten by hand from the right.

Prep

25 min

Cook

110 min

Total

135 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1.5 kg (3¼ lb) lamb shoulder, bone-in, cut into 5 cm / 2 in pieces, bone-in is traditional for flavor
• •2 L (8½ cups) water
• •1 whole onion, peeled and quartered
• •1 tsp whole black peppercorns
• •2 bay leaves bay leaves
• •1 tsp salt, plus more to taste
• •400 g (14 oz) jameed (drained, soaked 4–6 hours), see note below; substitute guidance provided
• •500 ml (2 cups + 2 tbsp) cold water, for blending the jameed
• •1 L (4¼ cups) labneh (strained plain yogurt), or plain whole-milk yogurt
• •1 tbsp cornstarch, mixed with 2 tbsp cold water into a slurry
• •400 g (2¼ cups) long-grain or Egyptian rice, basmati acceptable; rinse until water runs clear
• •1 L (4¼ cups) water or reserved lamb broth, for the rice
• •1 tsp salt, for the rice
• •0.5 tsp (½ tsp) saffron threads (optional), bloomed in 2 tbsp hot water
• •2 tbsp ghee or unsalted butter
• •3–4 large rounds shrak or markook flatbread, substitution guidance below
• •80 g (⅔ cup) raw blanched almonds
• •1 tbsp ghee or unsalted butter, for toasting nuts
• •1 tbsp fresh parsley, finely chopped, to garnish

Steps

1. 1 Soak the jameed: crumble the dried yogurt balls or chunks and soak in plenty of cold water for 4–6 hours (overnight is better), changing the water once. Drain. NOTE ON SUBSTITUTE: jameed is the soul of this dish and is not the same as plain yogurt. If unavailable outside Jordan/the Levant, use equal parts labneh and plain full-fat yogurt blended smooth, plus 1 tsp dried yogurt powder (sour/eje) if you can find it; the tang will be milder but acceptable.
2. 2 Blanch the almonds: bring a small pot of water to a boil, add the almonds, boil for 1 minute, drain, and slip off the skins. Pat dry.
3. 3 Simmer the lamb: place the lamb pieces, 2 L (8½ cups) water, onion, peppercorns, bay leaves, and 1 tsp salt in a large pot. Bring to a boil, skim the foam, reduce heat, and simmer gently, partially covered, for 60–75 minutes, until the lamb is fork-tender. Remove the lamb and set aside; strain the broth (you need about 1 L / 4¼ cups for the sauce plus more for the rice).
4. 4 Make the jameed sauce: in a blender, combine the soaked jameed with 500 ml (about 2 cups) cold water and blend until very smooth, 1–2 minutes. Strain through a fine-mesh sieve into a wide pot, pressing to extract as much liquid as possible; discard any gritty solids.
5. 5 Build the sauce: whisk the labneh (or yogurt) into the strained jameed liquid until fully smooth and lump-free. Add 1 L (4¼ cups) of the strained lamb broth and whisk again. Bring gently to a low simmer over medium-low heat, stirring constantly in one direction (this prevents the yogurt from breaking). Do not let it boil.
6. 6 Season the sauce: simmer the sauce gently for 8–10 minutes, stirring often. Taste; jameed is salty so additional salt is usually unnecessary, but add a pinch if needed. If the sauce is thin, stir in the cornstarch slurry and simmer 2 minutes more until lightly thickened; it should coat the back of a spoon. Keep warm on the lowest heat.
7. 7 Cook the rice: while the sauce simmers, rinse the rice until the water runs clear. In a pot, melt 2 tbsp ghee, add the rice and stir for 1 minute. Add 1 L (4¼ cups) of lamb broth and 1 tsp salt (and the bloomed saffron if using). Bring to a boil, cover tightly, reduce heat to the lowest setting, and cook 15 minutes. Remove from heat and rest, covered, 10 minutes. Fluff with a fork.
8. 8 Toast the almonds: in a small skillet, melt 1 tbsp ghee over medium heat. Add the almonds and toss until pale golden, 2–3 minutes. Watch closely; they burn fast. Tip onto a plate.
9. 9 Warm the bread: lightly char the shrak/markook over an open flame or in a dry skillet for a few seconds per side until pliable. Lay the rounds in a single layer on a large serving platter (a traditional mansaf platter or a rimmed tray), letting them overlap and drape up the sides.
10. 10 Assemble (traditional order): spread the warm rice over the bread, mounding it in the center. Arrange the lamb pieces on top of the rice. Ladle a generous amount of the hot jameed sauce over everything so it soaks into the bread below. Scatter the toasted almonds and parsley over the top. Serve the remaining sauce in a bowl alongside.
11. 11 How to serve and doneness: the lamb must reach an internal temperature of at least 85°C / 185°F and pull cleanly from the bone; the jameed sauce should be piping hot throughout to keep the yogurt food-safe. Serve immediately on the communal platter. Traditionally, guests eat standing or seated around the dish, using only the right hand, taking rice and meat with the fingers (never the left hand). Offer extra sauce to pour over portions as needed.