Mansaf is a celebratory Jordanian dish of tender lamb and rice served with a tangy sauce made from jameed, dried fermented yogurt. This practical version uses reconstituted jameed or a yogurt-and-tahini substitute, with toasted almonds and parsley for serving; regional and family versions vary.
Serves 6 · Prep 35 min · Cook 2 hr 30 min · Total 3 hr 5 min
Ingredients
- 3 lb (1.36 kg) bone-in lamb shoulder or leg, cut into 2- to 3-inch pieces
- 10 cups (2.4 L) water, plus more if needed
- 1 medium yellow onion (about 7 oz/200 g), peeled and quartered
- 2 bay leaves
- 6 whole cardamom pods, lightly crushed
- 1 cinnamon stick, about 3 inches (7.5 cm)
- 1 teaspoon (2 g) whole black peppercorns
- 1½ teaspoons (9 g) fine salt, divided, plus more to taste
- 1½ cups (300 g) long-grain basmati rice
- 2 tablespoons (30 ml) neutral oil or ghee, divided
- 1 packet (about 4 oz/113 g) dried jameed, broken into pieces, or 2 cups (480 ml) plain full-fat Greek yogurt and 2 tablespoons (30 g) tahini as a substitute
- 2 tablespoons (16 g) cornstarch, if using the yogurt substitute
- ¼ teaspoon (0.5 g) ground turmeric, optional, for color
- ½ cup (60 g) blanched almonds, halved or slivered
- 2 tablespoons (8 g) chopped fresh parsley
- 1 large shrak or markook flatbread, about 12 oz (340 g), torn into pieces; thin pita is a practical substitute
Instructions
- Soak the rice. Rinse the basmati in several changes of cool water until the water is mostly clear. Cover with fresh water and soak for 20 minutes while you start the lamb. Drain well before cooking.
- Simmer the lamb. Put the lamb, water, onion, bay leaves, cardamom, cinnamon, peppercorns and 1 teaspoon (6 g) salt in a large pot. Bring just to a boil, skimming off foam, then lower the heat to maintain a gentle simmer. Partially cover and cook for about 1 hour 45 minutes, until the lamb is fork-tender. Add a little hot water if needed to keep the meat mostly covered. Check the thickest pieces with a food thermometer: USDA FSIS safe minimum for whole cuts of lamb is 145°F (63°C) followed by a 3-minute rest; for the tender texture mansaf is known for, continue simmering until tender. Remove the lamb and keep it warm. Strain and reserve 4 cups (960 ml) broth; discard the onion and whole spices.
- Prepare the jameed sauce. If using dried jameed, soak it in warm water according to the package directions, usually until softened, then blend with enough reserved broth to make a smooth, pourable mixture. Transfer it to a saucepan. If using the yogurt substitute, whisk the yogurt, tahini and cornstarch together until smooth, then whisk in 2 cups (480 ml) reserved broth. Add the turmeric if desired. Warm either sauce over low heat, stirring often; do not let it boil vigorously, which can make yogurt sauce split. Add more broth to reach a thick but pourable consistency. Simmer gently for 10 minutes, taste, and adjust salt. The sauce should be tangy and savory; jameed is usually saltier than the substitute.
- Cook the rice. Heat 1 tablespoon (15 ml) oil or ghee in a medium pot. Stir in the drained rice and remaining ½ teaspoon (3 g) salt for 1 minute. Add 2¼ cups (540 ml) reserved broth and bring to a boil. Cover, turn the heat to low, and cook for 15 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and leave covered for 10 minutes, then fluff gently.
- Brown the almonds. While the rice cooks, heat the remaining 1 tablespoon (15 ml) oil or ghee in a small skillet over medium-low heat. Add the almonds and stir for 3 to 5 minutes, until golden. Transfer to a plate promptly; they can scorch quickly.
- Warm the lamb in sauce. Set the lamb pieces in the gently simmering sauce for about 5 minutes, turning to coat. Keep the sauce below a hard boil, especially if it contains yogurt. If you prefer, reserve some sauce for pouring at the table.
- Assemble and serve. Arrange the flatbread on a large platter. Spoon over a little sauce to soften it, then mound the rice on top. Place the lamb over the rice, ladle on more sauce, and finish with toasted almonds and parsley. Serve the remaining sauce hot on the side.
Tips
- Choose your jameed wisely. Dried jameed, often sold as balls or blocks in Middle Eastern groceries, gives the characteristic sharp, salty flavor. Reconstitute it as its package directs; a smooth, pourable result is easier to serve. Greek yogurt and tahini make a convenient, milder substitute, not an identical flavor.
- Keep yogurt sauce gentle. Whisk before heating and stir frequently over low heat. A full boil can separate it. If it becomes too thick, thin it with warm broth rather than cold water.
- Use the broth in stages. Lamb and jameed vary in saltiness, so season the rice and sauce gradually. Taste the sauce before adding extra salt, especially when using packaged jameed.
- Plan for tender meat. Simmering time depends on the cut and piece size. If the lamb is not fork-tender after 1 hour 45 minutes, keep cooking gently and check every 15 minutes; don’t raise the heat to rush it.
Serving Suggestions
Serve mansaf immediately on a broad platter so the bread catches the lamb broth and sauce. Put extra sauce in a warmed bowl, with a spoon for guests to add more. A simple cucumber-and-tomato salad, sliced radishes, olives or pickled vegetables bring freshness and contrast. Mansaf is often shared from a communal platter, though individual plates work just as well.
Variations
For a more traditional flavor, use reconstituted jameed and follow the package’s soaking instructions; its tang and salt level vary by maker. For a softer, less tangy sauce, use the yogurt-tahini mixture. Some cooks add a pinch of turmeric to tint the sauce, while others omit it. You can use lamb shanks or boneless shoulder, but adjust the simmer: shanks may need longer, and boneless pieces may cook sooner. Thin pita can stand in for shrak or markook, though it is thicker and absorbs sauce differently.
Storage and Reheating
Store lamb, sauce and rice separately in shallow, covered containers and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions for up to 2 to 3 months; yogurt-based sauce may change texture after thawing, so whisk it gently as it warms. Reheat lamb and sauce on the stovetop over low heat, stirring, and reheat rice with a splash of water in a covered pan or microwave. USDA FSIS guidance is to reheat leftovers to 165°F (74°C), checked with a food thermometer. Avoid repeatedly cooling and reheating the full batch.
Frequently Asked Questions
What is jameed, and where can I find it?
Jameed is dried, fermented yogurt, commonly associated with Jordanian mansaf. Look in Middle Eastern grocery stores or online, often sold as a firm ball or block. If it is unavailable, the yogurt, tahini and cornstarch mixture in this recipe gives a creamy, tangy alternative, though the flavor is milder.
Can I make mansaf without a blender?
Yes. Soak the jameed until very soft, then mash and whisk it thoroughly with warm broth. Strain the mixture before heating if small lumps remain. A blender makes the sauce smoother but is not essential.
Why did my yogurt sauce split?
It was likely heated too quickly or boiled hard. Keep it over low heat, whisk regularly and avoid adding cold liquid. If it separates slightly, remove it from the heat and whisk; it may not become perfectly smooth again, but it will still be usable.
Can I prepare parts of the recipe ahead?
Yes. Cook the lamb and strain its broth up to 2 days ahead, then refrigerate them separately. Reheat the broth and lamb gently before making the sauce and rice. For the best texture, cook the rice and toast the almonds close to serving.
Can I use another cut of lamb?
Yes. Bone-in shoulder, leg pieces or shanks work well. Choose pieces of similar size so they cook evenly, and use fork tenderness—not the clock alone—to judge when the lamb is ready. Boneless lamb is also suitable but may finish sooner.
Is mansaf meant to be very saucy?
The sauce should coat the lamb and moisten the rice and flatbread, but it need not flood the platter. Keep extra warm sauce at the table so each person can add the amount they like.