Name: Mansaf
Prep time: 150 min
Cook time: 150 min
Total time: 300 min
Yield: 8 servings
Cuisine: Jordanian
Ingredients: 1 kg dried jameed blocks; 1.5 kg lamb (bone-in pieces); 2 pcs onions; 4 pcs cardamom pods; 2 pcs bay leaves; 500 g rice (cooked, for serving); 4 pcs flatbread (shrak) (for serving); 50 g almonds (toasted); 30 g pine nuts (toasted); salt (to taste)

Method

Soak the jameed

Soak the dried jameed blocks in water until fully softened.

This is the traditional soured yogurt base — there's no substitute that tastes the same.

120 min

Blend the jameed

Blend the softened jameed with water until smooth.

Brown the lamb

Brown the lamb pieces with the onions, cardamom and bay leaves in a large pot.

10 min

Simmer the lamb

Cover the lamb with water and simmer until very tender.

90 min

Add the jameed sauce

Stir the jameed sauce into the lamb broth and simmer gently, stirring often so it doesn't split.

20 min

Layer the bread

Spread the flatbread pieces over a large serving platter as the base.

Add the rice and lamb

Spread the cooked rice over the bread and arrange the lamb on top.

Finish and serve

Ladle the warm jameed sauce over everything, scatter with toasted almonds and pine nuts, and serve family-style.

Mansaf

Ingredients

Method

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