Gallery

IMG_0985

Dinner Featured

Mansaf (Jordan)

An authentic recipe for traditional Jordanian Mansaf, highlighting tender lamb simmered in tangy jameed sauce and served over rice with toasted nuts.

Level Hard Prep 40 min Cook 120 min Servings 6 Score 4.9/10

Ready in

160 min

Makes 6 servings

Prep 40m

Cook 120m

Level Hard

About this recipe

An authentic recipe for traditional Jordanian Mansaf, highlighting tender lamb simmered in tangy jameed sauce and served over rice with toasted nuts.

Jordan's national masterpiece featuring melt-in-your-mouth lamb cooked in jameed yogurt sauce served over aromatic rice.

Instructions

Break the jameed stone into pieces, soak in warm water for a few hours, then blend until completely smooth.
In a large pot, boil the lamb pieces for 5 minutes, discard the water, and rinse the meat to remove impurities.
Return the cleaned lamb to the pot, add water, quartered onion, cardamom pods, and bay leaves. Boil until tender, then drain.
Pour the blended jameed liquid into a large pot, bring to a gentle simmer while stirring constantly to prevent curdling, then add the cooked lamb.
Simmer the lamb in the jameed sauce over medium-low heat for 45 minutes until the flavors infuse deeply.
45 min
Cook the basmati rice in ghee with turmeric and water until fluffy and aromatic.
To assemble, line a large serving platter with shrak bread, top generously with the yellow turmeric rice, place the tender lamb on top, and garnish with fried almonds, pine nuts, and parsley.

Nutrition

Calories 650

Protein 38g

Carbs 55g

Fat 30g

Fiber 2g

Sugar 4g

Sodium 720mg

Serving Size 1 serving

Cooking Timeline

Prep 40 min

Cook 120 min

Total 160 min

Recipe Scorecard

Overall 9.4 /10

Expert 4.9 95% conf.

Taste 9.8
Presentation 9.8
Nutrition 7.5
Value 9.0
Instructions 9.2
Ingredients 9.0
Time Accuracy 9.0
Difficulty 8.0
Would Make Again 8.5

Expert Review

Reviewed by FindEdition Kitchen

Verdict

An iconic, deeply comforting feast that represents the pinnacle of Jordanian hospitality and culinary heritage.

Pros

Rich and complex flavors
Inordinately tender meat
Stunning communal presentation

Cons

Requires specialty ingredient (Jameed)
Long preparation process

Overview

Jordan's national masterpiece featuring melt-in-your-mouth lamb cooked in jameed yogurt sauce served over aromatic rice.

AI Insights

Summary

An authentic recipe for traditional Jordanian Mansaf, highlighting tender lamb simmered in tangy jameed sauce and served over rice with toasted nuts.

Tips

Stir the jameed sauce continuously while heating it up to prevent it from splitting or curdling
Fry the nuts in real ghee until golden brown for an authentic nutty aroma
Traditionally eaten communally using your right hand without utensils

Substitutions

Lamb shoulder → Bone-in beef chunks (alternative option)
Shrak bread → Thin lavash or pita bread

Storage

Store leftover lamb and rice separately in airtight containers in the refrigerator for up to 3 days.

Pairing

Fresh mint tea
Simple tomato and cucumber salad

AI Cooking Assistant

Ask about substitutions, timing, or technique for this recipe.

Open Assistant

FAQ

What is Jameed?

Jameed is hard, dry fermented goat or sheep milk yogurt that gives Mansaf its distinct, tangy, and savory flavor.

Can I substitute Jameed if I cannot find it?

While authentic Mansaf requires Jameed, you can use a mixture of thick plain yogurt and strained Greek yogurt seasoned with salt, though the traditional flavor profile will differ.