Authentic Jordanian Mansaf Recipe: A Journey Through Middle Eastern Cuisine

Ingredients

  • 2 kg lamb, cut into pieces
  • 2 cups of short-grain rice
  • 1 kg of yogurt or 1 can of Jameed
  • 1 large onion, finely chopped
  • 1/2 cup of ghee
  • 1/4 cup of almonds
  • 1/4 cup of pine nuts
  • 3 cloves of garlic, minced
  • 1 tablespoon of turmeric
  • 1 tablespoon of ground coriander
  • 1 teaspoon of ground black pepper
  • 1 teaspoon of ground cardamom
  • 1 teaspoon of ground cinnamon
  • 1 large piece of shrak bread or any thin flatbread
  • 1/2 teaspoon of saffron (optional)
  • 1/2 cup of fresh parsley, finely chopped (for garnish)
  • 2 cups of water
  • Salt to taste

Steps and instructions

  1. In a large pot, melt the ghee over medium heat. Add the lamb pieces and cook until they are brown on all sides. Remove the meat and set it aside.
  2. In the same pot, add the chopped onions and garlic. Cook until the onions are translucent and the garlic is fragrant.
  3. Add the spices (turmeric, coriander, black pepper, cardamom, and cinnamon) into the pot and stir well. Then add the lamb back into the pot and stir until all the pieces are coated with the spice mixture.
  4. Add the yogurt or Jameed and water into the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the meat is tender.
  5. While the meat is cooking, prepare the rice by rinsing it under cold water until the water runs clear. Then, in a separate pot, add the rice and 4 cups of water. Bring it to a boil, then reduce the heat to low, cover the pot, and let it cook for about 20 minutes or until the rice is cooked.
  6. In a small pan, melt a tablespoon of ghee and add the almonds and pine nuts. Cook them until they are golden brown. Set them aside.
  7. Soak the shrak bread or flatbread in the meat and yogurt sauce for a few minutes, until it is soft.
  8. To serve, spread the soaked bread on a large serving platter. Top it with the cooked rice, then the meat and yogurt sauce. Garnish with the fried nuts and chopped parsley. Optionally, you can also sprinkle some saffron on top.

Tools for making

Recipe variations

  • Vegetarian/Vegan Variation: Replace the lamb with a plant-based protein such as tofu, seitan, or tempeh. Use vegetable broth instead of meat broth for the sauce. Adjust the cooking time accordingly to ensure the plant-based protein is cooked through.
  • Chicken Mansaf: Substitute the lamb with bone-in chicken pieces. Adjust the cooking time accordingly to ensure the chicken is fully cooked.
  • Beef Mansaf: Swap the lamb for beef chunks or stew meat. Adjust the cooking time accordingly as beef may require longer cooking compared to lamb.
  • Seafood Mansaf: Use seafood such as shrimp, fish, or mussels as the protein. Cook the seafood separately and add it to the dish just before serving to prevent overcooking.
  • Gluten-Free Variation: Replace the shrak bread or flatbread with gluten-free bread or serve the Mansaf over gluten-free grains like quinoa or cauliflower rice.
  • Spicy Mansaf: Add a kick of heat by incorporating chili flakes, cayenne pepper, or hot sauce to the spice mixture. Adjust the amount according to your taste preferences.
  • Herb-infused Mansaf: Experiment with adding fresh herbs such as mint, cilantro, or dill to the yogurt sauce for an added layer of flavor.
  • Nut-free Variation: Omit the almonds and pine nuts if you have a nut allergy or preference. You can replace them with toasted sunflower seeds or omit them altogether.
  • Grain Variation: Instead of using rice, try using traditional Arabic bulgur or couscous as a base for the dish.
  • Sauce Variation: Instead of using yogurt or Jameed, try using a combination of buttermilk and lemon juice or a mix of coconut milk and lime juice to create a tangy sauce.

Recipe overview

Mansaf is a traditional Middle Eastern dish originating from Jordan that's celebrated for its hearty and flavorful profile. This dish is often served at special occasions and on holidays, signifying its important cultural role. Mansaf is primarily composed of lamb cooked in a fermented dried yogurt sauce, and served over aromatic rice with shrak bread - a thin, crisp flatbread. The dish is then garnished with fried nuts and freshly chopped parsley, adding a layer of texture and freshness. Expect a rich, creamy, and deeply spiced flavor profile, with tender lamb pieces melting in your mouth. It's a time-consuming recipe, but the resulting flavor is worth every minute spent. This recipe serves 4-6 people, perfect for a family meal or a small gathering. Enjoy the process and the incredible taste of Mansaf, a true jewel of Middle Eastern cuisine.

Common questions

  1. What is Mansaf? Mansaf is a traditional Jordanian dish that is often considered the national dish of Jordan. It consists of tender lamb cooked in a flavorful yogurt sauce, served over a bed of rice and garnished with nuts and parsley.
  2. Can I use chicken instead of lamb? Yes, you can substitute lamb with chicken if you prefer. However, the cooking time may be shorter for chicken, so adjust accordingly.
  3. What type of rice should I use? It is best to use short-grain rice for Mansaf as it has a sticky texture that pairs well with the yogurt sauce. However, if you can't find short-grain rice, you can use any type of rice available.
  4. Where can I find Jameed? Jameed is a traditional Middle Eastern ingredient made from dried yogurt. You can find it in Middle Eastern grocery stores or purchase it online. If you can't find Jameed, you can use plain yogurt as a substitute.
  5. Can I use pre-made shrak bread or flatbread? Yes, you can use pre-made shrak bread or any thin flatbread for this recipe. If using pre-made bread, simply soak it in the meat and yogurt sauce as instructed in the recipe.
  6. Is saffron necessary? No, saffron is an optional ingredient for garnishing. It adds a subtle flavor and a vibrant color to the dish, but it can be omitted if you don't have it on hand.
  7. Can I make Mansaf ahead of time? Mansaf is best served fresh, but you can prepare the meat and yogurt sauce in advance and refrigerate it. Cook the rice and assemble the dish just before serving to ensure the best taste and texture.
  8. What can I serve with Mansaf? Mansaf is typically served as a main dish on its own. However, you can serve it with a side of Arabic salad, pickles, or a yogurt-based dip like labneh.

Serving dishes and utensils

Origin stories

Mansaf holds a special place in the heart of Jordanian cuisine and culture. This national dish, with its rich and hearty flavors, is traditionally cooked in large quantities and served to guests on special occasions. Its roots are traced back to the Bedouin people, nomads who roamed the harsh deserts of Jordan. They needed a dish that was filling and could be made with the limited resources available in the desert, hence the birth of Mansaf. The main ingredient, lamb, was a staple in the Bedouin diet, and the unique dried yogurt, Jameed, could be preserved for long periods. The communal nature of Mansaf, often served in a large platter for everyone to share, embodies the spirit of generosity and hospitality that Jordanians are known for. Over time, Mansaf has become more than just a meal; it's a celebration of Jordanian heritage and a symbol of their warm hospitality.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.