Jordanian Mansaf Recipe (2024)

The history of Mansaf was introduced by the local Jordanian tribes called Bedouin, which was originally a lamb cooked with rice, reflecting the nomadic lifestyle of the Bedouins. Over time, it evolved and gained cultural significance, becoming a staple in Jordanian cuisine.

Throughout these years, mansaf was modernized by introducing rice and yogurt called Jameed, which is a dry yogurt made from goat's milk. Furthermore, when the country got its independence, it officially became its national dish.

As a Jordanian citizen, mansaf is not only a dish but also holds an important identity in my country which symbolizes hospitality, unity, and the rich cultural heritage of the region. We often served this dish at family gatherings, weddings, and other special occasions.

What is Mansaf?

It is a traditional dish from Jordan which is cooked using Jameed or plain yogurt sauce. The yogurt is combined with the broth of the Lamb that is boiled for many hours using different spices. It is served in a large serving platter where it is divided into 3 layers:

Firstly, we use a large thin flatbread called Markook (OR shrak bread in English), which we tear into smaller pieces and put around the plate. Secondly, the cooked turmeric rice is added above the flatbread, that is followed by lamb meats. Lastly, you pour the yogurt soup on it and sprinkle it with chopped parsley and fried almonds or pine nuts.

This dish is served during special occasions, national or religious holidays like Ramadan, or inviting special guests. I remember when I visited Jordan for the first time, my close relative made this dish since we were their guest in the house.

As a half Jordanian, Mansaf is important to us since this is part of our cultural heritage. In this post, you will learn the recipe that I learned from my father, that he learned from his mother.

Recipe Ingredients

There are several important ingredients you need to make this delicious Jordanian mansaf recipe:

1.Lamb: Lamb is the main protein in mansaf recipe which is traditionally used for its tender texture and rich flavor. I prefer to use lamb cut (such as shoulder or leg), as long you manage to have them chopped into pieces.

2.Plain Yogurt: While jameed is the traditional fermented yogurt product used in mansaf, I am using plain yogurt in this recipe. Jameed has a distinct tangy flavor and a thicker consistency compared to regular yogurt. Using plain yogurt helps maintain the creamy texture and tanginess essential to the dish.

3.Spices and Herbs: To give the broth flavorful, I add some spices and herbs. The Cardamom and cinnamon add a warm, slight sweetness, while allspice gives an earthy flavor. For the rest, I am using Bay leaves, peppercorns, and cloves to enhance the flavor of broth.

4.Garlic: Garlic will enhance the aroma of my mansaf. Although not traditional, it makes the sauce delicious. You can either mince or crush it to release its flavor during cooking.

5.Olive Oil: I use olive oil when sauteing the garlic. Also, you can drizzle over the finished mansaf for extra richness.

6.Lemon Juice: Since I am using plain yogurt, the Lemon juice will provide a tangy contrast to the richness of the dish, which will help balance the flavor of the sauce.

7.Long Grain Rice: I am using basmati rice since it can help absorb flavors while retaining a separate, fluffy texture. If you don’t have basmati, you can use any long-grain or medium-grain rice as long the rice is not sticky.

8.Flatbread- The flatbread is an important ingredient to complete my mansaf meal which you can use to scoop up and eat the meat, rice, and yogurt sauce in mansaf. You can use any round, unleavened bread or kuboos if you like since it wouldn’t make any difference at all.

9.Nuts-Although optional, you can use pine nuts or almond nuts.

Step by Step Instruction

Cooking Mansaf is a complex process since there are 4 things you need to do: Cooking the Lamb; Making the Laban sauce; Cooking the yellow rice; and Assembling the Mansaf

I. Cooking the Lamb

See Also

The 35 BEST Pakistani Recipessalna recipe | parotta salna | parotta chalna | veg salna33 Middle Eastern Recipes That Go Beyond Falafel and HummusPakistani Haleem Recipe - How to Make Haleem at Home - Hinz Cooking - A Food Blog with Simple and Easy Dinner Recipes

Step 1- I add the lamb to the pressure cooker

Step 2- Pour water and wait till it starts to boil

Step 3- After that, I add all the spices and herbs

Step 4- Next, I covered it with the lid and put on the pressure jigger valve. Let it cook for 45 minutes or until the lamb becomes soft.

II. Making the Laban (Yogurt) Sauce

Step 5- I pour the plain yogurt and lamb stock into the blender to help liquefy the sauce.

Step 6- 7- Next, I poured olive oil and transferred the blended yogurt sauce into the new pot. Use the large cooking spoon to gently stir the sauce for 3 to 5 minutes

Step 8- Lastly, add the meat and the broth from the cooked lamb.

Step 9- To enhance the flavor of the sauce, I saute the garlic in olive oil in a separate cooking pan till it turns light brown.

Step 10- After that, I transfer the sauteed garlic into the laban sauce. Lastly, add the lemon juice and gently stir to combine. Once done, set it aside and prepare to make the rice.

III. Making the Rice

Step 11- I stirred the basmati rice with olive oil in a separate cooking pot for 30 seconds before I poured water. When it's boiling, add a turmeric-water mixture. This will change the color of the rice to yellow.

Step 12- Once the water is almost evaporated, I lower the heat to continue cooking the rice till it is soft and fluffy.

IV. Assembling the Mansaf

For presentation purposes, I use a large serving plate which is common in our Jordanian culture.

On this plate, I put the flatbread, which I tear into small pieces, around the plate. Next, I add the rice and then the lamb meat. After that, I pour the soup around the rice and lamb using the ladle spoon.

And lastly, before you dig in, sprinkle with chopped parsley and fried almonds or any nuts you like. In my opinion, the nuts are not needed in this dish since they wouldn't make any difference in terms of taste.

How do you eat Mansaf?

I learned from my father, that in our Jordanian culture, we eat using our right hand while we put our left hand behind our back. And then we make a ball shape using our 3-fingers (thumb, index, and middle fingers) which we later put in our mouth. But, one thing to know that this is just a tradition and not a mandatory practice. You can eat using a spoon or entire fingers of your hand without making a ball-shaped.

Tips and Hints

• It is traditional to serve mansaf with slices of white onion or spring onion as a side dish.
• Make sure you have extra yogurt sauce, and serve in a plate bowl, in case you want to pour more in your rice.
• Mansaf sauce can last for up to 5 days if in the fridge.
• If using nuts as a garnish, lightly toast them in a pan to bring out their flavor.
• For visually appealing presentation, Place the teared flatbread below followed by rice, surround it with the meat, and drizzle the yogurt sauce over the top.
• Rinse the basmati rice several times before soaking it in water for 30 minutes to help reduce the excess starch.

Other Arabic Meat & Rice Recipes

Here are other Arabian meat with rice dishes that you can try to make at home:

• Jordanian Chicken Maqluba
• Beef Mandi
• Beef Kabsa

📋 Recipe Card