Jordan's national dish of lamb in fermented yogurt
Mansaf
Prep Time
30 min
Cook Time
2 hr
Total Time
2 hr 30 min
Servings
8
1 large platter
Difficulty
Advanced
Cost
Premium
$$$
Mansaf
Jordan's national dish of lamb in fermented yogurt
★4.7(25)
Jordan's grand national dish—tender lamb cooked in a tangy jameed (dried yogurt) sauce, served over flatbread and rice. A dish of hospitality and celebration in Jordanian culture.
30m
Prep Time
120m
Cook Time
150m
Total Time
8
Servings
Hard
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Mansaf is the centerpiece of Jordanian hospitality, traditionally eaten communally from a large platter. The unique tangy jameed sauce gives this dish its unmistakable character.
Whether you are feeding a hungry family or hosting friends, this main course delivers the kind of satisfaction that keeps people coming back.
Ingredients
- 3 lbs bone-in lamb shoulder or shanks
- 2 balls jameed (dried yogurt) or 2 cups thick yogurt
- 2 cups basmati rice
- 1/4 cup pine nuts and almonds, toasted
- Flatbread (markook or shrak) for serving
- 1 tsp each: turmeric, allspice, and cardamom
Instructions
- 1
If using jameed, soak in warm water for hours, then blend until smooth. If using yogurt, stabilize by whisking with 1 egg and 1 tbsp cornstarch.
- 2
Simmer lamb with spices and onion in water for 1.5 hours until very tender.
- 3
Gradually add the jameed or yogurt sauce to the lamb broth, stirring constantly. Simmer 20 minutes.
- 4
Cook rice in the lamb broth for extra flavor.
- 5
Assemble on a platter: flatbread on the bottom, then rice, then lamb. Ladle sauce over everything and scatter with toasted nuts.
Serving Suggestions
Ways to Serve This Dish
Serve with a fresh side salad for a balanced meal
Pair with your favorite grain or bread on the side
Garnish with fresh herbs for a beautiful presentation
Substitutions
JameedThick yogurt + egg + cornstarch
Stabilized yogurt approximation
Lamb shoulderLamb shanks
Even more dramatic presentation
Tips & Storage
Pro Tips
Stir the yogurt sauce constantly when adding to prevent curdling.
Traditionally eaten with the right hand, rolling rice into balls.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat sauce and lamb gently on the stove. Warm rice separately.
Nutrition Facts
Per serving (130mg) · 8 servings
Calories560
LowModerateHigh
A hearty, energy-rich serving · based on a 2,000 cal daily diet
Protein40g
Carbohydrates22g
Fat50g
Fiber580mg
Sugar3g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is jameed?
- Dried, fermented goat milk yogurt balls. Find them at Middle Eastern stores or use stabilized yogurt.
- Can I use regular yogurt?
- Yes, stabilize with an egg and cornstarch to prevent curdling when heated.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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