🇯🇴 Jordan
Mansaf
Jordan's national dish. Serving mansaf is a statement: you are family now. Eaten by hand, standing, from one great platter.
🔪 Prep: 30 min🔥 Cook: 150 min📈 Difficulty: Takes love
Cooking for
8 people
✨ What makes it special
True jameed (dried fermented yogurt), shrak bread lining the platter, and the ritual of eating by hand.
Ingredients
- 1½ kglamb on the bone
- 500 gjameed (or 1L goat yogurt, stabilized)
- 600 grice
- 3 loavesshrak (markouk) bread
- 80 galmonds and pine nuts
- 1 tspturmeric
- 3 tbspghee
- to tasteparsley, to garnish
Method
- 1
Soak and blend the jameed into a smooth liquid.
- 2
Simmer the lamb until nearly tender, skimming well.
- 3
Add the jameed to the lamb and simmer, stirring one direction so it doesn't split.
- 4
Cook the rice with turmeric and ghee.
- 5
Line a platter with shrak, spoon over rice, crown with lamb, ladle jameed sauce, and scatter fried nuts.
- 6
Serve with extra hot jameed on the side — guests pour their own.
🍽 On your table
How this dish looks served for 8