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    Home » Lamb recipes » Mansaf Recipe

    Mansaf Recipe

    Published: May 4, 2021 · Modified: Dec 13, 2021 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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    Mansaf is a wonderfully delicious and distinctive tasting Jordanian dish. This hearty meal consists of bread, rice, meat and a special rich and tangy yogurt sauce.

    Meat and rice dishes are very popular in the Middle East like mandi, kabsa and maqluba.

    Like Koshary in Egypt, Mansaf is Jordan's national dish

    Mansaf is the national dish of Jordan and a meal you would expect to experience if you were to ever visit. However, it is also very popular throughout the Middle East and Levant region. It is a celebratory meal that is served at many family gatherings. Today I will show you how you can make this authentic dish at home.

    The meat, traditionally lamb, is cooked in a yogurt sauce. This utterly unforgettable sauce is called Jameed. Jameed is a critical ingredient in making Mansaf. Jameed is a fermented milk product made from sheep or goat milk. It has a very distinctive taste and smell. In Jordan, Jameed is fermented, salted and strained and then rolled into balls. The balls are dried and hardened. This is how Jordanians would preserve the milk without refrigeration, until they wanted to use it.

    In the US, we have Jameed liquid (also known as soup starter). Here the Jameed balls are crushed into a liquid, blended with oil until it becomes a smooth ready to use rich yogurt sauce.

    Jump to:
    • ❓Why This Recipe Works
    • 📝 Recipe Ingredients
    • 🥣 Equipment and Products
    • 🥄 Recipe Instructions
    • 💡 Recipe Expert Tips
    • 💬 Recipe FAQs
    • 🍽️ Serve With
    • 📣 More Recipes From the Blog
    • Mansaf

    ❓Why This Recipe Works

    Many of the items are easily obtained and using liquid Jameed makes Mansaf as authentic as possible here in the US. Although there are a few steps, making it is actually pretty easy to do and can be eaten any time; no need to wait for a celebration. With the tips I provide here, you will be able to make Mansaf at home and have it come out fork tender and flavorful as it is in Jordan.

    📝 Recipe Ingredients

    Mansaf ingredients on a white table.

    📋 Ingredient Notes

    • The traditional meat to use is lamb but you can use beef as well.
    • If you do not have or can't get the Jameed you can use a mixture of Greek yogurt and buttermilk or just Greek yogurt to make the sauce.
    • Jameed usually comes in dry hard balls, but the one we have here in the US is the liquid starter.
    • Short grain rice is the tradition to use in this Jordanian dish, but if you do not have it, use any rice you have.
    • I used 4-5 uncooked tortillas in place of the Shrak bread. Cook the tortillas by quickly pan frying them for about 30-seconds in a non-stick pan on your stove top. Traditional Shrak bread is only cooked on one side, to create a doughy texture on one side. You may prefer the same.

    🥣 Equipment and Products

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • Large Pot or Dutch oven.
    • Liquid Jameed or soup starter.

    🥄 Recipe Instructions

    1. Fill a deep pot with water and bring to a boil. Add meat and wait for the water to boil again.
    2. Let the meat boil with water for 5 minutes then take the meat pieces out and dump the water.
    1. In the same pot melt 2 tablespoons of ghee then add onions.
    2. Sauté for a couple of minutes then add the spices.
    3. Add the meat cubes and brown for about 5 minutes.
    4. Cover with hot water and bring to a boil. Reduce heat and simmer until done. This will probably take about 75 minutes.
    1. In a pot melt ghee and then add rice. Stir rice until the rice grains are covered with ghee. Mix in turmeric and salt, then pour in water.
    2. Bring to a boil, reduce heat, cover and cook until done.
    1. When the meat is done start making the Jameed sauce. In a bowl add yogurt and sprinkle with cornstarch. Mix the cornstarch in using a whisk. Pour in the liquid Jameed (soup starter) and whisk well.
    2. Then mix in about 1 1/2 cups of the meat broth.
    3. In a pot over medium heat melt ghee, then sauté garlic for just 30 seconds. Pour in the Jameed mixture whisking everything well and bring to a boil.
    4. Add in cooked meat. Taste and season to your liking. Let everything cook together for about 10 minutes over medium heat.
    1. Right before serving assemble the dish. In a big platter arrange the bread.
    2. Ladle some of the Jameed sauce on top.
    3. Spread the rice over the bread.
    4. Place lamb meat on top of the rice. Ladle some more Jameed sauce over and sprinkle top with toasted almonds and chopped parsley.

    💡 Recipe Expert Tips

    • Some people like to cook the meat halfway through then finish it off in the Jameed, others prefer to cook it in the Jameed from the start. I find it is easier to cook the lamb then let it boil in the Jameed sauce later.
    • Adding garlic to the Jameed is a step I learned from a fried but it is not traditional.
    • Some like to tear the bread into pieces before placing them on the serving plate.
    • You can use toasted pine nuts as well.
    • Serve extra Jameed sauce on the side.

    💬 Recipe FAQs

    How is Mansaf traditionally eaten in Jordan?

    If you really want to experience Mansaf authentically, then put away your knife and spoon and roll up your sleeves. Jordan Mansaf is traditionally eaten with your right hand while the left hand is behind your back. This is so you don't get confused as to what hand you are suppose to be using. There is actually an art to tearing off a piece of meat, rolling it in the Jameed sauce and rice and creating a ball. Carefully drop it into your mouth without your hands or fingers touching your mouth. It is perfectly acceptable to use a spoon, but give it a go the Jordanian way and see how you do!

    How does Shrak bread differ from tortillas?

    Shrak bread is very similar to tortilla bread, however it is much larger in size as it is tradition in Jordan Mansaf to be placed on a large communal serving platter. It is also thinner than tortilla bread, almost translucent. Shrak bread needs to be made homemade and tortillas are a good replacement, if you wish to skip that step when making Mansaf.

    🍽️ Serve With

    Mansaf is served on a large platter with Shrak bread on the bottom to soak up the rich tasting Jameed yogurt sauce soon to be poured on top. After assembling Mansaf, be sure to save any extra Jameed sauce for dipping.

    A close up image of mansaf platter.
    Mansaf, a delicious Jordanian meat and rice pilaf

    📣 More Recipes From the Blog

    • Mandi is the kind of rice dish you will eat when you visit a Yemeni grandmother. A one dish baked rice and chicken recipe that you need to try.
    • My mom's recipe for chicken and yellow rice is one that shows up frequently on our dinner table.
    • Kabsa is another flavorful rice dish that I grew up eating in Saudi Arabia.

    I hope you'll like this recipe and please if you make this recipe, snap a pic and hashtag it #amiraspantry — I love to see your creations on Instagram, Facebook, Twitter!
    Don’t want to miss a recipe? Sign up for the FREE Amira's Pantry newsletter delivered to your inbox with lots of tips and surprises!

    If you like this recipe do not forget to give it a ⭐⭐⭐⭐⭐ star rating and send me a photo of your finished dish. It is always a pleasure to see your photos and check your own take of the recipe. Thank you.

    Mansaf platter placed on a wooden table.

    Mansaf

    Jordanian Cuisine is full of delicious recipes and mansaf is on top of that list. Mansaf is a traditional dish made by layering bread, rice and tender pieces of lamb chunks served along with a special yogurt sauce. A very festive popular dish for special occasions.
    4.84 from 6 votes
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    Course: dinner, Main Course
    Cuisine: Jordanian, Middle East
    Diet: Halal
    Prep Time: 15 minutes
    Cook Time: 2 hours 15 minutes
    Total Time: 2 hours 30 minutes
    Servings: 6 servings
    Calories: 614kcal
    Author: Amira

    Ingredients

    • 2 pounds lamb meat preferably bone-in meat
    • 2 Tablespoons ghee , you can use clarified butter too.
    • 1 each onion cut into chunks or sliced
    • 1 each cinnamon stick
    • 2 whole bay leaves
    • 1 teaspoon black peppercorn

    For the rice:

    • 2 Tablespoons ghee
    • 2 cups short grain rice
    • 1/2 teaspoon turmeric
    • salt to taste
    • 2½ to 2 ⅔ cups water

    For the Jameed sauce:

    • 1 cup yogurt
    • 1 Tablespoon cornstarch
    • 2 Tablespoons ghee
    • 2 cloves garlic minced
    • 1 packet liquid Jameed

    For Garnishing:

    • 1/2 cup toasted almonds
    • 1/2 bunch parsley chopped

    Instructions

    • Fill a deep pot with enough water to cover the meat and bring to a boil. Add meat and wait for the water to boil again.
    • Let the meat boil with water for 5 minutes, then take the meat pieces out and dump the water.
    • In the same pot melt 2 tablespoons of ghee then add onions and sauté for a couple of minutes.
    • Add the spices, meat cubes and brown for about 5 minutes.
    • Cover with hot water and bring to a boil. Reduce heat and simmer until done. This will probably take about 75 minutes.

    Meanwhile make the rice:

    • In a pot melt ghee and then add the rice. Stir rice until the rice grains are covered with ghee.
    • Mix in turmeric and salt and then pour in water.
    • Bring to a boil, reduce heat, cover and cook until done.

    Make the Jameed sauce:

    • When the meat is done start making the Jameed sauce.
    • In a large bowl add yogurt and spring with cornstarch. Mix the cornstarch in using a whisk.
    • Pour in the liquid Jameed (soup starter) and whisk well. Then mix in about 1 1/2 cups of the meat broth.
    • In a pot over medium heat melt ghee and then sauté the garlic for just 30 seconds.
    • Pour the Jameed mixture whisking everything well and bring to a boil.
    • Add in the the cooked meat. Taste and season to your liking.
    • Let everything cook together for about 10 minutes over medium heat.

    To assemble the dish:

    • Right before serving assemble your dish.
    • On a big platter arrange the bread and then ladle some of the Jameed sauce on top.
    • Spread the rice over bread and place the cooked lamb meat on top.
    • Ladle more sauce over and sprinkle the top with toasted almonds and chopped parsley.

    Notes

    • The traditional meat to use is lamb, but you can use beef as well.
    • If you do not have or can't get the Jameed, you can use a mixture of Greek yogurt and buttermilk or just Greek yogurt to make the sauce. 
    • Jameed usually comes in dry hard balls made from ewe or goat's milk, but the one we have here in the US is the liquid starter. 
    • Short grain rice is traditional to use in the Jordanian Mansaf, but if you do not have it, use any rice you have.
    • Some people like to cook the meat halfway through then finish it off in the Jameed, others prefer to cook it in the Jameed from the start. I find it is easier to cook the lamb then let it boil in the Jameed sauce later.
    • Adding garlic to the Jameed is a step I learned from a fried but it is not traditional.
    • I used 4-5 uncooked tortillas in place of the Shrak bread. Cook the tortillas by quickly pan frying them for about 30-seconds in a non-stick frying pan on your stove top. Traditional Shrak bread is only cooked on one side, to create a doughy texture on one side. You may prefer the same. 
    • Some like to tear the bread into pieces before placing them on the serving plate.
    • You can also use toasted pine nuts for garnish as well. 

    Nutrition

    Calories: 614kcal | Carbohydrates: 58g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 142mg | Sodium: 127mg | Potassium: 592mg | Fiber: 2g | Sugar: 2g | Vitamin A: 466IU | Vitamin C: 7mg | Calcium: 85mg | Iron: 6mg
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    About Amira

    I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

    Reader Interactions

    Comments

    1. Sarah

      May 24, 2022 at 3:25 pm

      5 stars
      Amazing recipe! How do you store the liquid jameed soup starter? If it’s stored in the fridge will it stay good?

      Reply
      • Amira

        May 25, 2022 at 6:18 pm

        Sarah, I am glad you liked it. The sauce should stay in the fridge for up to 4 days. Check it before you use it though.

        Reply
    2. Nour

      April 27, 2022 at 11:49 am

      Hi!! How much is a "packet" of liquid jameed? Also, I have dehydrated jameed, can I use both that and the liquid?

      Reply
      • Amira

        May 05, 2022 at 12:05 pm

        Nour my packet was about 1.1 pound=500gm. There is a link under " Equipment and Products" in the post up there that shows exactly the one I used. It usually comes in two and I used only one. I haven't tried the hard balls as it is not available here. Hope this helps.

        Reply
    3. Kathy

      November 10, 2021 at 9:46 am

      Please revise this to tell cooks to reserve meat water fir use in the sauce. You say dump the water but it is used later to make the sauce.

      Reply
      • Amira

        November 11, 2021 at 12:50 pm

        Kathy, in step5 it is mentioned that you will need to add more water and boil the meat until done. The first quantity of water should be dumped entirely.

        Reply
    4. John / Kitchen Riffs

      May 05, 2021 at 8:01 am

      I've never had this dish -- looks terrific. Really gotta try this -- thanks.

      Reply

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    I’m overjoyed that you have stopped by! This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends. Read More…

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