Traditional Jordanian Mansaf (Lamb with Jameed)
Traditional Jordanian Mansaf is Jordan's national dish: tender lamb simmered in a rich dried-yogurt jameed sauce, served over spiced rice and paper-thin shrak bread.
Ingredients
- Lamb, cut into large pieces 1.5 kg
- Jameed (rehydrated dried yogurt liquid) 1 kg
- Rice 3 cup
- Shrak bread (markook flatbread) 4 piece
- Toasted almonds and pine nuts 0.5 cup
- Mixed meat spices (cinnamon, cardamom, cloves) 1 tbsp
- Onion 1 piece
- Ghee 3 tbsp
- Salt 1 tsp
Instructions
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1
Boil the lamb with the onion and whole spices until fully cooked and fork-tender, then strain and reserve the cooking broth.
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2
Whisk the dissolved jameed until completely smooth without any lumps, then simmer over low heat, stirring constantly to prevent curdling.
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3
Add the boiled lamb pieces to the jameed sauce and let them simmer gently for 20 minutes to absorb the flavors.
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4
Cook the rice using the reserved lamb broth and ghee until fluffy and fully done.
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5
Layer the shrak bread across a large communal serving platter, spread the rice evenly over it, arrange the lamb on top, ladle warm jameed sauce over everything, and garnish with toasted almonds and pine nuts.
