Jordanian Mansaf with Lamb – Traditional Recipe

Jordanian Mansaf with Lamb – Traditional Recipe

Jordanian Mansaf is one of the most iconic traditional dishes in Jordan, and it is also popular across the Levant. Its origins trace back to the time of the Moabite king Mesha, whose kingdom was established in what is now Jordan, between the Zarqa River and Ma’an.

According to historical accounts, this king instructed his people to cook lamb with yogurt on a day when the Jews prohibited cooking meat with dairy. When he saw his people follow his command as a sign of defiance and hostility toward the Jews, he tore down all covenantal ties and declared war. From this act came the name “Mansaf,” derived from the Arabic word “nasf” (to demolish or blow up), symbolizing the breaking of traditions.

Since then, Mansaf has evolved through generations to become the celebrated national dish of Jordan that we know today.

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Ingredients (Serves 6)

 

• 3 kg lamb meat

• 2 onions, quartered (used while boiling the meat)

• ½ tsp ground cardamom (added while boiling)

• 4 garlic cloves (added while boiling)

• 3 bay leaves (added while boiling)

• 2 cinnamon sticks (added while boiling)

• 1 ½ heads of Jameed (dried yogurt), soaked overnight in 1.5 liters water, then strained

• 1 kg plain yogurt

• 2 cups liquid yogurt

• White of 1 egg

• 2 tbsp cornstarch

• 3 cups short-grain rice, soaked 15 minutes then drained

• 3 tbsp vegetable oil

• 1.5 liters hot water (for cooking the rice)

• 1 ½ tsp salt (for the rice)

• 2 drops yellow food coloring

• 4 chicken stock cubes

• 2 tbsp chopped parsley

• Almonds and pine nuts for garnish

• Shrak bread (traditional thin Jordanian bread)

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Preparation

1. Cook the meat:
   Boil the lamb with onion, garlic, cardamom, bay leaves, and cinnamon for about 50 minutes over low heat to remove any strong odor and achieve tender meat.

2. Prepare the yogurt base:
   In a large pot, mix the strained Jameed with plain yogurt, liquid yogurt, egg white, and cornstarch. Stir well until smooth and fully blended. This creates the rich yogurt sauce that defines Mansaf.

3. Cook the rice:
   In a separate pot, add the rice with salt, oil, food coloring, and hot water. Let it boil and cook for 20–25 minutes until fluffy and tender.

4. Combine lamb and yogurt sauce:
   Place the boiled lamb and some of its broth into the yogurt mixture. Stir with a wooden spoon and bring to a gentle boil. Add the chicken stock cubes (and turmeric if desired) and simmer uncovered for about 40 minutes until the lamb is fully cooked and infused with flavor.

5. Assemble the Mansaf:
   Lay pieces of shrak bread on a large serving platter and soak them with some of the yogurt sauce. Spread the cooked rice on top of the bread, then arrange the lamb pieces over the rice. Pour more yogurt sauce over the dish.

6. Garnish and serve:
   Sprinkle the top with fried almonds, pine nuts, and parsley. Serve extra yogurt sauce in a deep bowl on the side.