Mansaf
“Jordan's national dish of lamb cooked in fermented dried yogurt sauce, served on a bed of rice and flatbread.”
Lamb
Yogurt
Rice
Ghee
Almond
CardamomWhere it comes from
Mansaf holds a special place in Jordanian cuisine, often served at weddings and festive occasions as a symbol of hospitality. This dish combines tender lamb cooked in tangy fermented yogurt sauce, a culinary tradition that dates back centuries. The surprising element is the use of rice and flatbread as a base, allowing guests to enjoy the dish in a communal manner.
On the Palate
How it's made
5 steps · Show ↓65 min active
How it's made
5 steps · Show ↓- 110 min
Cut the lamb on the bone into large sections, ensuring the pieces are uniform for even cooking. Place the pieces in a pot with boiling yogurt, ensuring the meat is fully submerged. Reduce the heat to maintain a gentle simmer.
- 2120 min
Simmer the lamb in the yogurt broth over a low, steady heat. The broth should be just below a boil, with occasional bubbles breaking the surface. This slow cooking will tenderize the meat and infuse it with flavor.
Watch outMaintain a steady simmer. A rolling boil will toughen the meat and alter the sauce's texture.
- 320 min
Prepare the rice by rinsing it under cold water until the water runs clear. Cook the rice in ghee, adding water and a pinch of salt, until tender and fluffy.
- 45 min
Toast almonds in a dry pan over medium heat until golden and fragrant, stirring constantly to avoid burning. Set aside for garnish.
- 510 min
Arrange the ''shrak'' bread on a large serving platter. Layer the cooked rice evenly over the bread, then place the tender lamb pieces on top. Pour the creamy yogurt sauce generously over the dish, allowing it to soak into the rice and bread.
