Name: Mansaf (Jordanian Lamb and Rice) (Standard)
Prep time: 1 h 12 min
Cook time: 1 h 48 min
Total time: 3 h
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 3 lb Lamb shoulder-cut into large chunks; 1 tbsp Olive oil; 1 tsp Salt; 1/2 tsp Black pepper; 1 (16 oz) Jameed-hard dried yogurt, reconstituted in 6 cups of water; 1 Onion-roughly chopped; 2 Bay leaves; 5 Cardamom pods- lightly crushed; 2 cups Long-grain rice-rinsed thoroughly; 3 cups Water; 2 tbsp Ghee or butter; 1 tsp Salt; 1/2 cup Toasted almonds; 1/4 cup Fresh parsley- chopped; 6 Markook bread or pita bread

Recipe tier

A simplified version of the classic Jordanian dish, Mansaf, with easy-to-find ingredients and straightforward cooking methods. Perfect for beginner cooks who want to experience authentic flavors.

Total 3h

Serves 6 servings

Steps 10

Ingredients 15

Lamb
3 lb 1.36 kg Lamb shoulder-cut into large chunks
1 tbsp 15 mL Olive oil
1 tsp 5 g Salt
tsp 2.5 g Black pepper
Jameed Broth
1 (16 oz) 454 g Jameed-hard dried yogurt, reconstituted in 6 cups of water
1 1 Onion-roughly chopped
2 2 Bay leaves
5 5 Cardamom pods- lightly crushed
Rice
2 cups 400 g Long-grain rice-rinsed thoroughly
3 cups 710 mL Water
2 tbsp 30 mL Ghee or butter
1 tsp 5 g Salt
Garnish
cup 50 g Toasted almonds
cup 25 g Fresh parsley- chopped
6 6 Markook bread or pita bread

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Equipment

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Instructions

🎙️ Cook with voice coach

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season lamb chunks with salt and pepper.
Sear the lamb on all sides until browned. Remove lamb and set aside.
To make the Jameed Broth: In the same pot, add the reconstituted jameed, chopped onion, bay leaves, and cardamom pods. Bring to a boil, then reduce heat and simmer for 1 hour, stirring occasionally to prevent sticking.
Return the seared lamb to the pot with the jameed broth. Ensure the lamb is submerged. If not, add water to cover. Simmer for 1-1.5 hours, or until the lamb is very tender.
While the lamb is simmering, prepare the rice. In a separate pot, melt ghee or butter over medium heat. Add the rinsed rice and salt. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
Add water to the rice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed.
To assemble: Lay Markook bread or pita bread on a large serving platter. Spoon a layer of rice over the bread.
Arrange the cooked lamb pieces over the rice. Ladle generous amounts of jameed broth over the lamb and rice.
Garnish with toasted almonds and chopped fresh parsley.
Serve immediately.