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Jordanian National Dish Mansaf (Tender Lamb Braised in Fermented Jameed Yogurt Sauce over Saffron Rice)

Name: Jordanian National Dish Mansaf (Tender Lamb Braised in Fermented Jameed Yogurt Sauce over Saffron Rice)
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: middle_eastern
Ingredients: 1200 g Bone-in lamb shanks and shoulder, cut into large chunks; 400 g Rehydrated jameed rock yogurt (or fermented thick goat yogurt); 400 g Medium-grain rice, cooked with turmeric and ghee; 2 pc Thin Bedouin flatbread (shrak or markook); 50 g Clarified butter (samneh baladi); 60 g Blanched slivered almonds and pine nuts, fried in ghee; 1 tbsp Cardamom pods, bay leaves, and turmeric; 1 tsp Salt

Jordan's revered national feast of Bedouin hospitality: bone-in lamb slowly simmered in a distinct tangy sauce of rehydrated fermented dried yogurt (jameed), served over shrak flatbread and turmeric rice, showered with fried almonds and pine nuts.

Prep

30 min

Cook

90 min

Total

120 min

Ingredients

servings

Bone-in lamb shanks and shoulder, cut into large chunks
1200 g
Rehydrated jameed rock yogurt (or fermented thick goat yogurt)
400 g
Medium-grain rice, cooked with turmeric and ghee
400 g
Thin Bedouin flatbread (shrak or markook)
2 pc
Clarified butter (samneh baladi)
50 g
Blanched slivered almonds and pine nuts, fried in ghee
60 g
Cardamom pods, bay leaves, and turmeric
1 tbsp
Salt
1 tsp

Preparation Steps

Simmer lamb in water with onion, whole cardamom, and bay leaves for 60 minutes, skimming foam until nearly tender. Strain and reserve broth.

60 min timer

Whisk reconstituted jameed yogurt with 500 ml lamb broth and turmeric in a pot. Stir constantly in one direction over medium heat until boiling to prevent curdling. Add lamb pieces and simmer gently for 25-30 minutes until lamb absorbs the tangy yogurt essence.

30 min timer

Line a large communal platter with shrak bread, moisten with warm jameed sauce. Mound turmeric rice on top, crown with tender lamb cuts, and scatter fried almonds and pine nuts. Serve extra hot jameed sauce in bowls to pour over the rice.

10 min timer

Cooking Journal

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Nutrition Facts

per serving

Calories

620

Protein

42g

Carbohydrates

52g

Fat

28g

Allergens

GlutenMilkNuts

*estimated values per serving

Provenance & Public Domain Audit

Source: Middle Eastern & Mediterranean Culinary Archives / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Levantine Culinary Heritage)

Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105

License: Creative Commons CC0 1.0 Universal

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Jordanian National Dish Mansaf (Tender Lamb Braised in Fermented Jameed Yogurt Sauce over Saffron Rice)

Ingredients

Preparation Steps

Cooking Journal

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