Mansaf – Traditional Jordanian National Dish Recipe

Published on 1 December 2025 at 17:54

Mansaf is Jordan’s most iconic dish, deeply tied to its culture and hospitality. It consists of tender lamb simmered in jameed (dried yogurt), served over fragrant rice and garnished with almonds and pine nuts. Mansaf is traditionally served on large platters for family gatherings, celebrations, and special occasions.

Ingredients for Jordanian Mansaf

For the Meat & Sauce

  • 1.5 kg lamb (on the bone or shoulder)

  • 3 cups jameed (dried yogurt) or 2 cups plain yogurt + ½ cup water

  • 6 cups water

  • 1 onion, quartered

  • 2 tsp salt (adjust to taste)

  • 1 tsp black pepper

For the Rice

  • 3 cups long-grain rice (basmati)

  • 2 tbsp ghee or butter

  • 1 tsp salt

For Garnish

  • ½ cup pine nuts, toasted

  • ½ cup almonds, toasted

  • Fresh parsley (optional)

Optional

  • Flatbread (Shrak or markook) to line serving platter

How to Make Mansaf (Step-by-Step)

1. Cook the Lamb

  • In a large pot, add lamb, water, onion, salt, and pepper.

  • Simmer until lamb is tender (1.5–2 hours).

  • Remove lamb and set aside. Reserve some broth.

2. Prepare the Yogurt Sauce

  • If using jameed, dissolve in water until smooth.

  • Heat the yogurt over low heat, stirring continuously.

  • Add a few ladles of lamb broth to thin the sauce.

  • Slowly return the lamb to the sauce to coat.

  • Simmer gently for 15–20 minutes.

3. Cook the Rice

  • Rinse basmati rice until water runs clear.

  • In a separate pot, melt ghee, add rice, and lightly toast.

  • Add water (or some reserved lamb broth) and salt.

  • Cover and cook until fluffy (15–20 minutes).

4. Assemble Mansaf

  • Traditionally, line a large platter with flatbread.

  • Spread rice over the bread.

  • Place lamb pieces on top.

  • Pour yogurt sauce over the meat and rice.

  • Garnish with toasted pine nuts, almonds, and parsley.

5. Serve

  • Serve Mansaf hot, with extra yogurt sauce on the side.

  • Guests typically eat with their right hand directly from the platter in traditional settings.

Tips for Authentic Jordanian Flavor

  • Jameed is traditional; plain yogurt can substitute but slightly changes taste.

  • Use lamb shoulder or leg for tender meat.

  • Toast nuts until golden for extra aroma.

  • For large gatherings, prepare in advance — Mansaf tastes even better after resting.

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