Main Dishes

Jordanian Mansaf

Jul 22, 2026 · 4 views

Jordan's national dish: tender lamb cooked in a tangy dried-yogurt (jameed) sauce over rice and shrak bread.

التحضير30 د

الطهي90 د

الحصص8

الصعوبةصعب

سعرات610

المقادير

1 kg lamb, cut into large pieces 500g dried jameed, soaked in water 3 cups soaked rice Shrak bread (thin flatbread) 1 tbsp ghee 1 onion, bay leaf, cardamom pods Toasted almonds and nuts for garnish

خطوات التحضير

Soak the dried jameed in warm water for several hours, then blend and strain into a smooth liquid.
Boil the lamb with onion, bay leaf, and cardamom until tender.
Add the jameed liquid to the lamb pot and simmer gently, stirring constantly, until slightly thickened.
Cook the rice with ghee until done.
Layer the shrak bread on a large serving platter, then the rice, then the lamb, then pour the hot jameed sauce over everything.
Garnish with toasted nuts and serve immediately while hot.

نصيحة

Stir the jameed sauce continuously while it simmers to prevent clumping; the jameed can be soaked and blended a day ahead to save time.

Mansaf is a cherished Jordanian heritage dish served at weddings and major occasions, built around jameed — dried, salted sheep's yogurt that is reconstituted into a distinctive tangy sauce for slow-cooking the lamb.