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Mansaf is more than a mealit’s a symbol of Jordanian hospitality, pride, and tradition. It’s commonly served on special occasions like weddings, feasts, and religious holidays.
Mansaf is more than a mealit’s a symbol of Jordanian hospitality, pride, and tradition. It’s commonly served on special occasions like weddings, feasts, and religious holidays
Course: Main Course, Appetizer, DessertCuisine: Middle EasternDifficulty: MediumServings
5
servingsPrep time
40
minutesCooking time
1
hour30
minutesCalories
950
kcalIngredients
For the Lamb:
1.5 to 2 kg lamb meat (with bone, ideally shoulder or leg, cut into chunks)
1 large onion (quartered)
5–6 cardamom pods
2 bay leaves
1 cinnamon stick
Salt and pepper (to taste)
Water (to boil)
- For the Jameed Sauce
1 dried jameed ball (fermented dried yogurt)
OR 2 cups liquid jameed (available in jars)1 cup plain yogurt (optional – helps with consistency)
1 tablespoon cornstarch (optional – thickener)
Water as needed to dilute and cook
- For the Rice:
2.5 cups long grain rice (basmati preferred), washed and soaked for 20–30 minutes
1/4 cup ghee or clarified butter (or butter/oil)
Salt to taste
- Garnish:
1/2 cup blanched almonds (lightly fried or toasted)
1/2 cup pine nuts (lightly fried or toasted)
Chopped fresh parsley (optional)
Shrak (Jordanian flatbread) or markook bread
Directions
- Prepare the Lamb
In a large pot, add the lamb pieces and cover with water. Bring to a boil and skim off the foam.
Add onion, bay leaves, cinnamon, cardamom, salt, and pepper.
Cover and simmer for 1.5 to 2 hours until the lamb is tender.
Strain the broth and set both lamb and broth aside. - Prepare the Jameed Sauce
If using dried jameed: Soak overnight in water, then blend with water until smooth.
Heat the jameed (or liquid version) in a large pot on medium heat.
Stir constantly, adding broth until the sauce is smooth and creamy.
Add the cooked lamb into the jameed sauce and simmer on low for 30–45 minutes.
The lamb should absorb the flavor. - Cook the Rice
In a pot, melt the ghee/butter.
Drain the rice and sauté it briefly in the ghee.
Add 4 cups of water and salt. Bring to a boil, then reduce to low.
Cover and cook for 15–20 minutes until fluffy. - Toast the Nuts
In a small pan, lightly fry the almonds and pine nuts in ghee until golden brown. Drain on paper towel. - How to Serve Mansaf
- Lay flatbread (shrak) on a large serving tray.
Spoon a layer of rice over the bread.
Place lamb pieces on top of the rice.
Pour some jameed sauce over the whole dish.
Garnish with toasted nuts and parsley.
Serve the remaining jameed sauce on the side.
Notes
- If you can’t find jameed, a mix of thick Greek yogurt, labneh, and some dried yogurt powder can imitate the flavor.
- Let the rice rest for 10 minutes before serving — it holds better.
- The more jameed sauce is used, the more traditional the dish becomes.
- Some modern versions add turmeric to the rice for color, but original Mansaf keeps the rice white.
- Jameed is the soul of Mansaf a unique fermented yogurt made from goat or sheep’s milk, sun-dried into hard balls.
- It symbolizes tribal identity, unity, and is always present during celebrations or conflict resolutions.
- Preparing Mansaf is often a family event, passed through generations.
Nutrition Facts
5 servings per container
Serving Size5g
- Amount Per ServingCalories950
- % Daily Value *
- Total Fat
45g
70%
- Saturated Fat 20g 100%
- Trans Fat 0g
- Cholesterol 150mg 50%
- Sodium 1100mg 46%
- Total Carbohydrate
80g
27%
- Dietary Fiber 3g 12%
- Sugars 6g
- Calcium 250%
- Iron 5%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
