Authentic Jordanian Mansaf
A majestic dish of tender lamb simmered in a unique fermented yogurt sauce, served over turmeric rice and thin flatbread. It's the ultimate communal meal.
150 min
Medium
Jordana
6 servings
The story behind
I remember seeing a massive tray of Mansaf for the first time and being told it’s the ultimate test of a host's generosity. The secret lies in the 'Jameed'—the sun-dried yogurt that gives the lamb its signature tangy, creamy soul. It’s not just dinner; it’s a tradition that brings people together, literally, as you’re supposed to eat it from the same large plate. I think it’s best enjoyed for a big family lunch on a sunny afternoon. Pair it with some refreshing Ayran (salty yogurt drink) or a clear citrus soda. It’s a hearty, soulful meal that leaves you feeling completely satisfied.
Instructions
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1Boil the lamb chunks in a large pot, skimming off any foam, until the meat starts to soften.
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2In a blender, mix your yogurt or hydrated Jameed until smooth. Slowly add it to the simmering pot with the lamb broth.
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3Let the lamb finish cooking in the yogurt sauce over low heat until the meat literally falls off the bone.
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4Cook the rice with turmeric and a bit of ghee to get that beautiful golden hue and fragrant aroma.
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5Layer a large serving platter with the flatbread, soaking it slightly with some of the warm yogurt sauce.
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6Spread the rice over the bread, pile the lamb on top, and scatter the toasted nuts and fresh parsley everywhere.
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