LevantineJordanian Mansaf
Jordan's national dish: lamb on the bone simmered in jameed, a tangy dried yogurt, then served over yellow rice and shrak bread and topped with fried almonds and pine nuts.
- Prep:
- 20 minutes
- Cook:
- 2 hours and 30 minutes
- Waiting:
- 12 hours (Soak dried jameed overnight; skip this with liquid jameed.)
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Saucepan or pot, Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Soaking the jameed
10 minutesThe night before, break the dried jameed into pieces and soak it in 1 liter of the water.
Success cueThe jameed has softened all the way through.
- 02
Cooking the lamb
1 hour and 35 minutesGentle simmerPut the lamb in a pot with 1.5 liters of the water, the onion, bay leaves, cardamom and black pepper. Bring to a boil, skim the foam, then cover and simmer for 1 hour 30 minutes until almost tender.
Success cueThe meat is almost tender at the bone.
- 03
Jameed sauce
10 minutesBlend the soaked jameed with its water until smooth and pass it through a sieve into a large pot.
Success cueA smooth, white sauce with no lumps.
- 04
Lamb in jameed
35 minutesMedium heatBring the jameed to a gentle boil over medium heat, stirring constantly in one direction, then add the lamb and 500 ml of its broth and simmer for 30 minutes until the lamb is very tender.
Success cueThe meat comes away from the bone.
Watch outStir all the time until it boils, or the jameed separates.
- 05
Yellow rice
22 minutesLow heatMeanwhile, rinse the short-grain rice, fry it in half of the ghee with the turmeric for 2 minutes, add 900 ml of the lamb broth and the salt, cover and cook on low heat for 18 to 20 minutes.
Success cueYellow, tender rice with separate grains.
- 06
Nuts
4 minutesMedium heatFry the almonds and pine nuts in the rest of the ghee for 3 to 4 minutes until golden.
Success cueEvenly golden nuts.
- 07
Assembling
5 minutesLay the saj bread on a large tray, moisten it with a ladle of the jameed sauce, spread the rice over it, arrange the lamb on top and scatter with the nuts. Serve the rest of the sauce on the side.
Success cueBread, rice and lamb, topped with golden nuts.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
Finishing the lamb in the jameed for the last 30 minutes lets the meat take on its tang.
- • Stir the jameed in one direction until it boils; this keeps it from curdling.
- • Taste before adding salt; jameed is already salty.
Common mistakes
- • Boiling the jameed hard before it is stable, so it separates.
- • Salting the broth early, before tasting the jameed.
Serving ideasServe hot on one large tray, with the extra jameed sauce in a bowl.
Potential allergens
Milk, Tree nuts, Wheat / gluten
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
What can I use if I cannot find jameed?
Whisk 800 g of plain yogurt with 200 g of labneh, 15 g of cornstarch and 10 g of salt. It is milder, so heat it gently and do not let it boil hard.
How is mansaf eaten?
Traditionally around one large tray with the right hand, pouring extra jameed over each portion.
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