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Mansaf is a beautiful and comforting Jordanian dish built around tender, slow-cooked lamb, fragrant rice, and a distinctive creamy jameed sauce.
The lamb is gently simmered with cardamom, cinnamon, bay leaves, peppercorns, and onion, creating rich, aromatic flavors and a flavorful stock.
The rice is lightly seasoned with turmeric for a warm color and subtle earthy taste, while the tangy jameed sauce adds the signature creamy element that brings the entire dish together.
For serving, torn pieces of markook or lavash form the base of the platter and soak up the delicious sauce.
The fluffy rice and tender lamb are layered on top, then finished with golden toasted almonds, fresh parsley, and optional garnishes.
The result is a hearty, flavorful centerpiece with a wonderful combination of savory, tangy, creamy, soft, and lightly crunchy textures.
Authentic Jordanian Mansaf
Ingredients
Equipment
Method
- Season the Lamb: Season the lamb pieces evenly with the kosher salt and ground black pepper.
- Sear the Lamb: Heat 2 tablespoons of olive oil or ghee in a large Dutch oven or pot over medium heat. Add the lamb and sear for 5–6 minutes on each side, until the pieces are lightly golden brown.
- Simmer the Lamb: Cover the lamb with water and add the cardamom pods, bay leaves, cinnamon stick, black peppercorns, and quartered onion. Bring the liquid to a boil, then reduce the heat to medium-low. Cover and cook for about 90 minutes, or until the lamb is tender.
- Strain the Stock: Remove the cooked lamb and strain the broth, discarding the spices and onion. Reserve both the lamb and the stock. You will need 2 1/2 cups of stock for the rice and 2 cups for the jameed sauce. If necessary, add water to the stock until you have a total of 4 1/2 cups.
- Toast the Rice: Heat 2 tablespoons of olive oil or ghee in a saucepan over medium heat. Add the turmeric, kosher salt, and white rice. Stir well and toast the rice for 1 minute.
- Cook the Rice: Pour in 2 1/2 cups of the reserved lamb stock. Bring the mixture to a boil, then reduce the heat to low. Cover and cook for 20 minutes.
- Rest the Rice: Remove the saucepan from the heat and let the rice stand, covered, for 5 minutes. Fluff gently with a fork and keep covered until ready to assemble.
- Prepare the Jameed Sauce: In a large blender, blend the soaked jameed with 2 cups of lamb stock and the cornstarch until completely smooth. If using the substitute, blend the substitute ingredients together instead.
- Thicken the Sauce: Pour the blended jameed mixture into the Dutch oven or pot used to cook the lamb. Cook over medium heat for 5 minutes, allowing the sauce to thicken. Add water if needed to maintain a soupy consistency. Do not allow the sauce to boil.
- Warm the Lamb in the Sauce: Add the cooked lamb to the jameed sauce and cook over medium heat for 10 minutes. Keep the sauce below a boil.
- Prepare the Bread Base: Arrange the torn markook or lavash pieces across a large serving platter. Ladle a few spoonfuls of the jameed sauce over the bread, allowing it to soak in.
- Assemble the Mansaf: Spoon the cooked rice over the soaked bread, then arrange the lamb pieces on top.
- Garnish and Serve: Finish with the toasted almonds and chopped parsley. Add the optional sliced green onions, radishes, or sumac red onions if desired. Serve the remaining jameed sauce in a separate bowl for spooning over each serving.
Notes
- Jameed preparation: If using a solid jameed ball, soak the 7-ounce (200 g) ball in water overnight before blending it for the sauce.
- Liquid jameed option: A 500 g carton of liquid jameed can be used instead of the solid form.
- Jameed substitute: If jameed is unavailable, use the Greek yogurt, sour cream, cornstarch, salt, optional citric acid, and lamb stock substitute listed in the ingredients.
- Stock quantity: Reserve 2 1/2 cups of lamb stock for the rice and 2 cups for the sauce. Add water if necessary to reach the required 4 1/2 cups.
- Avoid boiling the sauce: Once the jameed sauce is cooking, keep it below a boil as directed.
- Sauce consistency: The finished sauce should have a loose, soupy consistency. Thin it with water if it becomes too thick.
- Optional garnishes: Sliced green onions, radishes, and sumac red onions can be added according to preference.
- Serving sauce: Keep extra jameed sauce available at the table so everyone can spoon more over their serving.
Chef’s Secret
The key to a well-balanced Mansaf is keeping the jameed sauce smooth and gently heated rather than allowing it to boil.
Blend the jameed thoroughly with the lamb stock and cornstarch before adding it to the pot, then maintain medium heat and watch the consistency carefully.
This helps create the signature smooth, creamy sauce that coats the lamb, rice, and bread beautifully.
Serving Suggestions
Serve Mansaf directly from a large platter so the layers of sauce-soaked flatbread, fragrant rice, and tender lamb can be enjoyed together.
Finish generously with golden toasted almonds and fresh parsley for extra texture and freshness.
Optional sliced green onions, radishes, or tangy sumac red onions provide a crisp contrast to the rich lamb and creamy sauce.
Place a bowl of extra warm jameed sauce alongside the platter so each serving can be finished with additional sauce as desired.
Conclusion
Jordanian Mansaf is a hearty and impressive dish that brings together tender spiced lamb, fluffy turmeric rice, soft flatbread, and its signature tangy jameed sauce.
Finished with toasted almonds and fresh herbs, every layer contributes to its rich flavor and satisfying texture.
Whether prepared for a family meal or a special gathering, this traditional platter-style dish makes a memorable centerpiece for sharing.
