Mansaf
Mansaf is a traditional Jordanian dish made with lamb, rice, and a rich Jameed yogurt sauce. It is a celebratory feast often served on special occasions, reflecting the hospitality of the Arab world.
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Introduction
Mansaf is far more than just a dish; it's a culinary symbol of Jordanian hospitality and culture. This festive meal, deeply rooted in the traditions of the Arab world, brings people together and celebrates shared moments. At the heart of Mansaf is tender lamb, slow-cooked for hours until it effortlessly falls off the bone. It is accompanied by fluffy basmati rice and the unique Jameed sauce – a fermented and dried yogurt that gives this dish its distinctive, slightly tangy flavour. Originally a Bedouin dish, Mansaf has found its way to dining tables throughout Jordan and is now a proud expression of national identity. It's the perfect choice to spoil family and friends on a special day.
Ingredients
- 1.5 kg Lamb meat with bone
- 500 g Jameed (dried yogurt) or 1 kg Greek yogurt
- 500 g Basmati rice
- 2 Onions, large
- 2 EL Baharat spice mix
- 1 TL Turmeric
- 50 g Pine nuts
- 50 g Almond slivers
- 2 EL Ghee or butter
- 1 Bund Fresh parsley, chopped (for garnish)
- 4 Stück Large flatbread (Markook or Shrak)
- Salz und Pfeffer Salt and pepper
Instructions
- Cut the lamb into large pieces and place in a large pot, covering with water. Add the roughly chopped onions, 1 tbsp Baharat, and some salt. Bring to a boil, then reduce heat and simmer for approximately 90 minutes until the lamb is very tender, skimming off any foam that rises to the surface.
- Meanwhile, thoroughly wash the basmati rice until the water runs clear. In a pot, heat ghee or butter, add the rice, and sauté briefly. Season with double the amount of water and 1 tsp turmeric, add salt, and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes until the water is absorbed.
- For the yogurt sauce: If using dried Jameed, soak it in water overnight, then blend until smooth. If using Greek yogurt, whisk it with some of the lamb cooking liquid until smooth and creamy. Add the remaining Baharat spice mix and slowly heat over medium heat, stirring constantly, until the sauce slightly thickens. Do not boil, or the yogurt will curdle.
- In parallel, in a small pan, toast the pine nuts and almond slivers in a little ghee or oil until golden brown. Be careful not to burn them. Drain on paper towels afterwards.
- Once the lamb is cooked, remove it from the pot and set aside. Add some of the cooking broth to the yogurt sauce if it's too thick. Set aside the remaining broth – it can be used to moisten the flatbread.
- To serve, place a large flatbread on a serving platter and lightly moisten it with some lamb broth. Spread a layer of cooked rice over it.
- Arrange the tender lamb pieces evenly over the rice. Generously pour the warm Jameed yogurt sauce over the lamb and rice, ensuring everything is well coated.
- Finally, garnish the Mansaf with the toasted pine nuts and almond slivers. Optionally, sprinkle with fresh chopped parsley and serve immediately.
Nutrition
Tips & Variations
- No Jameed? Substitute with Greek yogurt, thinned with some lamb cooking liquid.
- Prepare the lamb and Jameed yogurt a day in advance to save time.
- Be careful not to boil the yogurt sauce, as it will curdle.
- Serve Mansaf traditionally on a large platter with flatbread underneath.
- For a lighter version, use chicken instead of lamb and a reduced-fat yogurt sauce.
Frequently Asked Questions
- What is Jameed and can I substitute it?
- Jameed is dried, fermented yogurt that gives Mansaf its unique flavour. You can substitute it with Greek yogurt, thinned and soured with some cooking liquid.
- How do I prevent the yogurt sauce from curdling?
- Stir the yogurt sauce constantly over medium heat and never bring it to a boil. This is the only way to keep it smooth and creamy.
- Can I prepare Mansaf in advance?
- Yes, both the lamb and the Jameed sauce can be prepared a day in advance. Store them separately and reheat gently before serving.
- What's the best way to store Mansaf leftovers?
- Leftover Mansaf should be stored in an airtight container in the refrigerator and consumed within 2-3 days. Reheat gently, preferably on the stovetop over low heat.