Mansaf is the national dish of Jordan and one of the most iconic meals of the Levant. It is a large, communal dish made with lamb cooked in a fermented dried yogurt sauce (jameed), served over a bed of rice and topped with toasted nuts such as almonds or pine nuts. Traditionally, the dish is spread over a large platter lined with thin flatbread, and everyone gathers around to eat it together, often with the right hand instead of utensils.
The yogurt sauce or Jameed, is what makes Mansaf unique. Made from dried and fermented goat’s or sheep’s milk, it has a tangy, rich flavor that defines the dish. Combined with tender lamb and aromatic rice, Mansaf is both hearty and symbolic of Jordanian hospitality and pride.
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Mansaf: Jordan’s National Dish of Lamb and Yogurt Sauce
Description
Mansaf is the national dish of Jordan and one of the most iconic meals of the Levant. It is a large, communal dish made with lamb cooked in a fermented dried yogurt sauce (jameed), served over a bed of rice and topped with toasted nuts such as almonds or pine nuts.
Background and Origin
The roots of Mansaf run deep into Bedouin culture, where communal feasts were central to hospitality. Originally, Mansaf was prepared with simple ingredients like dried yogurt, meat, and bread, reflecting the nomadic lifestyle of Bedouins who relied on preserved foods that could withstand desert conditions.
Over time, especially in the 20th century, rice became a staple addition to the dish, transforming it into the version widely known today. Mansaf also evolved into a dish associated with celebration, served at weddings, religious holidays, and national events.
Beyond being just food, Mansaf holds strong cultural and social significance. It represents unity, generosity, and respect. Sharing Mansaf is an act of honor, and refusing it can even be seen as a social insult in traditional contexts. Its importance is so great that Mansaf is often considered a symbol of Jordanian national identity.
Ingredients
Instructions
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How to Prepare Mansaf
- Wash the rice and soak it in water for 30 to 45 minutes.
- Boil some water in a cooking pot. Once it's boiling, add the mutton and cook for 8 minutes. Drain and discard the water. Rinse the mutton and set it aside.
- Put a pressure cooker over medium heat. Add 1 tablespoon of ghee.
- Stir-fry the cardamom, bay leaves and cinnamon stick. Add the onion and saute for 2 minutes.
- Scoop in the mutton and add 1/2 tablespoon pepper and salt. Stir and add hot water to cover the meat.
- Pressure cook for about 6 whistles until the meat is cooked. This will take approximately an hour or more if you’re using a cooking pot.
- Take out the mutton pieces, strain the stock and set it aside.
- Empty the content of the jameed into a bowl and mix. Add the two cups of yogurt and cornflour and mix until even.
- In a cooking pan, heat 1 tablespoon of ghee over medium heat. Add the chopped garlic and saute for 1 minute. Add the jameed mix and 1 and 1/2 cups of the mutton stock. Add 1/2 of powdered pepper and a little salt to taste.
- Allow the jameed mixture to boil. Once it begins to boil, add the mutton and cook on low heat for 20 minutes.
- In a separate cooking pan, heat and add 1 tablespoon of ghee. Strain the rice and add it. Stir-fry for 2 minutes over medium heat.
- Add 3 cups of hot water and 1 cup of mutton stock to the rice. Add the turmeric powder and salt to taste. Stir and cover the pan. Let it cook over low heat for 20 to 30 minutes until it's cooked.
- Check on the mutton sauce and scoop out the meat.
- In a large tray, spread the sage bread and the jameed sauce. Next, spread the cooked rice and place the meat on top.
- Garnish with the fried almonds, chopped parsley and some of the jameed sauce.
- Enjoy!
Video credit–The CookBook–YouTube
Note
Tips for Preparing Mansaf
- Traditionally, you should use short-grain rice for this recipe.
- Use olive oil if you don’t have ghee.
- Jameed is salty, so add a little salt or none at all as desired.
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Mansaf is a culinary tradition that embodies hospitality, unity, and cultural pride. Rich in flavor and history, it continues to bring people together around one platter, reminding all of the deep roots of Jordanian heritage.
