Mansaf
A celebratory Jordanian mansaf: tender slow-poached lamb finished with a tangy, silky jameed-yogurt sauce and crowned with toasted nuts over fragrant rice and flatbread. Rich, communal, and balanced between silky sauce, aromatic lamb, and crunchy garnish.
4 lb lamb shoulder, cut into 2-inch chunks
1 cup jameed, dried; soaked and strained into a smooth liquid
3 cup yogurt, full-fat
3 cup rice, long-grain
1 cup ghee
2 onion, medium, quartered
4 clove garlic, crushed
2 bay leaf
1 tsp allspice, ground
1 cinnamon stick
1 tsp turmeric, ground
2 tsp salt, plus more to taste
1 tsp black pepper, freshly ground
10 cup water, divided
4 flatbread, thin pita or shrak
1 cup pine nuts, toasted
1 cup almonds, blanched and sliced, toasted
1 bunch parsley, chopped
1 lemon, juiced
1 egg yolk, room temperature, for tempering
2 tbsp olive oil
1 tbsp sugar
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
You Might Also Like
Rice Pilaf with Vermicelli
Fragrant long-grain rice gently toasted with broken vermicelli and simmered in savory broth until each grain is separate and tender. A simple, comforting Middle Eastern staple that pairs with everything from stews to grilled vegetables.
Ma'amoul (Date Cookies)
Buttery, tender shells give way to a warm, spiced date paste scented with orange blossom—each bite is a portable piece of Levantine hospitality. The dough rests briefly so the semolina softens, producing a delicate crumb that flakes when you press it open.
Balila (Chickpea Breakfast Bowl)
Warm, lemony chickpeas simmered with cumin and garlic until fragrant, then finished with bright parsley and a tahini drizzle. Simple pantry ingredients transform into a cozy, protein-rich breakfast or snack with vibrant Mediterranean flavors.