Mansaf

Name: Mansaf
Prep time: 240 min
Cook time: 120 min
Total time: 360 min
Yield: 10 servings
Cuisine: Palestinian & Jordanian
Ingredients: 2 kg lamb (bone-in, large pieces); 1 kg rice; shrak / markook bread; ghee, turmeric (for the rice); 500 g jameed (dried fermented yogurt); 150 g almonds + pine nuts

Jordan's national dish and its highest act of hospitality: lamb cooked in a tangy jameed sauce, spread over rice and shrak bread on a great communal tray, showered with almonds and pine nuts — eaten standing, with the right hand, from one platter.

6 hr · Serves 10 · Takes some skill

Recipe by Halal Gourmet Editorial Team

Ingredients

Base

2 kglamb (bone-in, large pieces), zabiha
1 kgrice
shrak / markook bread
ghee, turmeric (for the rice)

Sauce

500 gjameed (dried fermented yogurt), soaked overnight

Garnish

150 galmonds + pine nuts, fried

Method

Start cooking mode

Time: Prep 240 min · Cook 120 min · 360 min total
Difficulty: hard

1
Soak the jameed overnight; blend and strain to a smooth liquid.
240 min
2
Simmer the lamb, then cook it gently in the jameed sauce — stirring constantly, never boiling hard, until tender and the sauce is glossy.
90 min
3
Line a large tray with shrak bread, moisten with jameed sauce, spread rice, arrange the lamb on top, pour over more sauce, and shower with fried nuts.
30 min