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Mansaf

Name: Mansaf
Total time: 180 min
Yield: Serves 8
Cuisine: Jordan
Ingredients: 1kg (bone-in) Lamb; 800g Plain yogurt; from 1 Egg Whites; 2 cups Raw rice; 1 Onion; 1/2 tsp Turmeric; 4 pods Cardamom; 2 Bay leaf; 40g Butter; 40g Almonds; 2 Pita Bread; 2 tsp Salt; A pinch Parsley

Main Dish

⏱ 180 min

👥 Serves 8

Difficulty ⭐⭐⭐

Lamb simmered in fermented yogurt sauce and served over rice and thin bread — Jordan's national dish.

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📖 The Story Behind This Dish

Mansaf is Jordan's national dish and a traditional Bedouin meal. Lamb is simmered in a sauce of jameed, a dried fermented yogurt, and served on a big platter lined with thin bread and rice, scattered with almonds and pine nuts. Essential at weddings, funerals, and when hosting guests, it's traditionally eaten by rolling rice into balls with the right hand.

🌆 Where it's eaten: At a Jordanian wedding, men stand around a big platter sharing lamb while rolling rice and yogurt sauce into balls with their right hands.

🥕 Ingredients (serves 8)

Lamb 1kg (bone-in)
Plain yogurt 800g
Egg Whites from 1
Raw rice 2 cups
Onion 1
Turmeric 1/2 tsp
Cardamom 4 pods
Bay leaf 2
Butter 40g
Almonds 40g
Pita Bread 2
Salt 2 tsp
Parsley A pinch

👩‍🍳 Instructions

Simmer the lamb with water, onion, cardamom, and bay leaf for 1 1/2 hours, skimming.
Mix the yogurt and egg white (to prevent splitting) and warm in a pot, stirring in one direction.
Add 300ml of the meat cooking liquid to the yogurt sauce, transfer the meat, simmer 30 minutes, and season with salt.
Fry the rice in butter with turmeric, then cook.
Fry the almonds in butter until golden.
Line a big platter with pita, mound the rice and meat, pour over the sauce, and scatter with almonds and parsley.

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