Main

Mansaf

Name: Mansaf
Total time: 2h 30m
Yield: 6 servings
Cuisine: Jordan
Ingredients: 1.5kg lamb shoulder, cut into chunks; 300g jameed (or 500g Greek yogurt + 2 tbsp lemon); 2 cups basmati rice; 2 onions, 4 garlic cloves; 1 tsp turmeric, 1 cinnamon stick, 4 cardamom pods; 1/2 cup pine nuts and slivered almonds, toasted; Shrak or markook flatbread; Salt, samna (ghee), parsley

Jordan's national dish — lamb simmered in tangy fermented jameed yogurt sauce, served over saffron rice and shrak bread.

🐑

2h 30m 6 servings Medium

Ingredients

• 1.5kg lamb shoulder, cut into chunks
• 300g jameed (or 500g Greek yogurt + 2 tbsp lemon)
• 2 cups basmati rice
• 2 onions, 4 garlic cloves
• 1 tsp turmeric, 1 cinnamon stick, 4 cardamom pods
• 1/2 cup pine nuts and slivered almonds, toasted
• Shrak or markook flatbread
• Salt, samna (ghee), parsley

Method

Step 1 of 520%

Brown lamb in ghee with onions and whole spices, cover with water and simmer 1.5 hours until tender.

Swipe left/right to change step

1
Brown lamb in ghee with onions and whole spices, cover with water and simmer 1.5 hours until tender.
2
Soak jameed in warm water for 1 hour, then blend smooth with some lamb stock.
3
Pour jameed sauce into the lamb, simmer gently 30 minutes — do not boil hard or it will split.
4
Cook rice with turmeric and a pinch of salt until fluffy.
5
Layer flatbread on a platter, top with rice, arrange lamb, ladle over sauce and shower with toasted nuts.