Mansaf (Traditional Jordanian Lamb and Yogurt Rice Dish)

 

Mansaf (Traditional Jordanian Lamb and Yogurt Rice Dish)

Mansaf is one of the most famous and traditional dishes in Jordan

Ingredients

• 1 kg (2.2 lbs) lamb, bone-in pieces

• 1 large onion, quartered

• 2 cups jameed (dried yogurt) or plain Greek yogurt (as substitute)

• 4 cups water (if using jameed, to dissolve)

• 2 cups rice (preferably long grain or basmati)

• 1/4 cup pine nuts

• 1/4 cup slivered almonds

• 1/4 cup ghee or butter

• Salt and pepper to taste

• 1/2 tsp turmeric (optional, for rice color)

• Flatbread (shrāḩ or markook, optional for serving)

• Fresh parsley for garnish

Instructions

1) Prepare the Jameed Sauce:

If using traditional jameed, soak it in water overnight, then blend it until smooth. If using Greek yogurt, skip this step.


2) Cook the Lamb:

In a large pot, boil lamb pieces with the onion, salt, and pepper. Skim any foam that forms. Cook until meat is tender (about 1.5–2 hours).


3) Make the Yogurt Sauce:

In a separate pot, bring the blended jameed or Greek yogurt to a gentle simmer, stirring constantly to avoid curdling.


4) Combine Lamb and Yogurt:

Once the lamb is tender, remove it from the broth and add it to the yogurt sauce. Let it simmer together for 15–20 minutes to absorb flavor.


5)Prepare the Rice:

Rinse rice until water runs clear. Cook it in ghee, turmeric, and salt, then add water (about 1:2 ratio) and simmer until done.


6) Toast the Nuts:

In a small pan, lightly toast pine nuts and almonds in ghee or butter until golden brown.


7) Assemble Mansaf:

On a large serving tray, lay out flatbread (if using), then spread the rice on top. Arrange the lamb over the rice, pour some yogurt sauce, and garnish with toasted nuts and parsley.


8) Serve:

Serve hot with extra yogurt sauce on the side.

                                                                    Enjoy your delicious Mansaf