Mansaf (Jordanian Lamb with Jameed Yogurt and Rice)

About This Recipe

Mansaf is Jordan's national dish and one of the most important dishes across the Levant and Arabian Peninsula — a dish of deep cultural significance eaten at weddings, births, funerals, and national celebrations. It consists of lamb slow-braised in a sauce made from jameed — hard, dried fermented sheep or goat yogurt that imparts a distinctive tangy, savoury depth unlike anything else in cuisine. The braising liquid becomes the cooking sauce for rice, and everything is assembled in layers: flatbread at the base, then rice, then meat, all drenched in the warm jameed sauce. Mansaf is traditionally eaten standing around a communal tray using the right hand only, rolling rice and meat into balls. For those outside Jordan and the wider Arab world, jameed can be difficult to source — this recipe provides an approximation using plain yogurt and buttermilk, though genuine jameed is worth seeking out in Middle Eastern grocery stores for the authentic experience.

Ingredients

Serves 6

• 1.5 kgbone-in lamb shoulder or leg, cut into large pieces
• 2 litreswater
• 1onion, halved
• 4green cardamom pods
• 2cloves
• 1cinnamon stick
• 2 tspsalt
• Jameed Sauce (approximation)
• 500 gfull-fat plain yogurt
• 250 mlbuttermilk
• 2 tbspcornflour, mixed with 3 tbsp cold water
• 1 tspturmeric
• Mansaf Rice
• 500 glong-grain rice (Calrose or Egyptian preferred), rinsed
• 3 tbspghee or unsalted butter
• 1 tspallspice
• 0.5 tspblack pepper
• To serve
• 2flatbreads (shrak or large pita)
• 60 gtoasted almond slivers and pine nuts
• 3 tbspfresh flat-leaf parsley, roughly chopped

Instructions

1. 1

   Braise the lamb

   Place lamb in a large pot with water, onion, cardamom, cloves, cinnamon and salt. Bring to a boil, skim thoroughly, then reduce to a gentle simmer. Cook for 90 minutes until lamb is very tender and falling from the bone. Remove lamb and reserve stock.

2. 2

   Make the yogurt sauce

   Whisk yogurt and buttermilk with cornflour slurry and turmeric until smooth. Pour 600ml of the reserved lamb stock into a wide pot and bring to a gentle simmer. While stirring continuously, slowly pour the yogurt mixture into the hot stock. Keep stirring constantly — yogurt sauces split if you stop stirring or heat too aggressively. Simmer gently for 10 minutes until slightly thickened. The sauce must never boil hard.

3. 3

   Finish the lamb

   Add the braised lamb pieces to the yogurt sauce. Simmer gently for 20 minutes, stirring occasionally, until the lamb absorbs the sauce flavour. The sauce will thicken further.

4. 4

   Cook the rice

   Heat ghee in a pot over medium heat. Add drained rice and stir to coat. Add allspice, black pepper and 800ml of the reserved lamb stock. Bring to a boil, then cover tightly and cook on the lowest heat for 18 minutes. Remove from heat and rest 10 minutes, covered.

5. 5

   Assemble

   Lay flatbread on a large serving platter or tray. Spoon rice over flatbread. Arrange lamb pieces over the rice. Ladle generous amounts of the warm yogurt sauce over everything. Scatter toasted nuts and parsley. Serve with remaining yogurt sauce on the side.

Variations

• •

  Chicken mansaf: replace lamb with a whole chicken, reducing braising time to 45 minutes. Equally traditional in some regions.

• •

  Mansaf with jameed: if you find real jameed at a Middle Eastern store, dissolve 200g in 500ml hot water overnight and use as the sauce base.

Storage

Keeps refrigerated for 3 days. Reheat rice separately; warm sauce gently, stirring constantly to prevent splitting.

Frequently Asked Questions