Mansaf

Mansaf is Jordan’s national dish, a Bedouin feast centered on tender lamb simmered in tangy jameed and layered with fragrant rice atop soft flatbread. At its core is jameed, a sun-dried form of yogurt that lends a distinctive savory sourness and unites the platter into a celebratory showcase of hospitality.

Ingredients

• 2 kg lamb, bone-in, cut into large chunks
• 250 g jameed (or 1 cup liquid concentrate); optional: 1 cup plain yogurt to soften the tang
• 2.5 liters water, divided
• 1 large onion, quartered
• 6 pods cardamom
• 1 stick cinnamon
• 2 bay leaves
• 1 tsp black pepper (whole or ground)
• 2 tsp fine salt, plus more to taste
• 3 cups long-grain rice, rinsed
• 4 tbsp ghee, divided
• 1/2 cup blanched almonds
• 1/3 cup pine nuts
• 2 to 3 large sheets of flatbread (shrak or markook)
• 1/2 cup chopped parsley for garnish

Preparation

1. Soften the dairy base: Break or cut the jameed, soak in warm water until pliable, then blend with enough water to make a smooth, pourable sauce.
2. Rinse the grains: Wash the rice under cold water until the runoff is mostly clear; drain well.
3. Season the meat: Pat the lamb dry and sprinkle lightly with salt.
4. Ready the aromatics: Keep the onion, cardamom, cinnamon, bay leaves, and black pepper at hand.

Cooking Process

1. Build the broth: In a large pot, combine the lamb, onion, cardamom, cinnamon, bay leaves, black pepper, a pinch of salt, and enough water to cover. Bring to a boil, skim foam, then lower to a gentle simmer until the meat is very tender (about 2 hours).
2. Make the sauce: Ladle some hot broth into a bowl and whisk in the blended jameed and, if desired, the yogurt for extra creaminess. Return this mixture to a pot and bring just to a gentle simmer, stirring often; season with salt and a touch of black pepper.
3. Finish the meat in sauce: Transfer the cooked pieces of lamb into the simmering jameed sauce and let them mingle so the flavors marry (5–10 minutes), adjusting salt to taste.
4. Cook the rice: In a heavy pot, melt half the ghee, add the drained rice, and stir to coat. Pour in hot broth or water, season with salt, then cover and cook gently until the rice is tender and fluffy.
5. Toast the nuts: In a small pan over medium heat, warm the remaining ghee, add the almonds and pine nuts, and stir until golden (3–5 minutes). Sprinkle with a tiny pinch of salt and set aside.
6. Warm the base: Gently heat the flatbread so it stays soft and pliable.

Assembly and Serving

On a wide platter, lay the flatbread, top with a generous mound of rice, arrange the pieces of lamb, and ladle over plenty of hot jameed sauce. Finish with the toasted almonds, pine nuts, and a shower of parsley. Serve extra sauce on the side. For a customary touch, diners use the right hand to pinch rice and lamb together with pieces of flatbread, sharing from the same platter.

Tips and Substitutions

• Flavor balance: If the sauce is very tangy, round it with a little yogurt and an extra knob of ghee.
• Texture: Keep the jameed mixture hot and stir as it simmers to keep it silky; avoid rapid boiling.
• Garnish: The classic finish is toasted almonds and pine nuts with fresh parsley; add more for festive platters.