Mansaf – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Jordan Region / Locale: Jordanian Servings: Serves 6
Jordan Region / Locale: Jordanian Servings: Serves 6Mansaf is a traditional Jordanian dish widely regarded as the country’s national dish. It holds a special place in Jordanian culture and cuisine, often served on special occasions and celebrations. Mansaf consists of lamb cooked in a sauce of fermented dried yogurt and is typically served with rice or bulgur. The dish is traditionally eaten with the hands and is a symbol of Jordanian hospitality.
Ingredients
- lamb shoulder, bone-in – 2 kg / 4.4 lbs
- jameed (dried yogurt) – 300 g / 10.5 oz
- water – 1.5 liters / 6 cups
- basmati rice – 3 cups / 600 g
- ghee – 3 tbsp / 45 g
- pine nuts – 1/2 cup / 75 g
- almonds – 1/2 cup / 75 g
- bay leaves – 2 leaves
- cardamom pods – 5 pods
- saffron – a pinch
- salt – to taste
- black pepper – to taste
- flatbread (shrak or saj) – as required
Instructions
- Soak the jameed in warm water for 24 hours, then blend into a smooth sauce.
- Cut the lamb shoulder into large chunks, then place in a large pot with water, bay leaves, cardamom pods, salt, and black pepper. Bring to a boil, then simmer for about 1.5 hours or until the meat is tender.
- Remove the meat and strain the broth.
- In a separate pot, heat the jameed sauce and add the lamb pieces. Simmer for about 20 minutes.
- Rinse and soak the basmati rice for 30 minutes. Cook rice in a separate pot with saffron and a bit of lamb broth from the cooked meat.
- Heat ghee in a pan, lightly toast the pine nuts and almonds until golden, then set aside.
- Lay flatbread on a serving platter, layer the rice, then arrange the lamb on top. Pour the jameed sauce over everything, and garnish with toasted nuts.
Substitutions
- jameed -> Greek yogurt or labneh mixed with salt
- ghee -> butter or olive oil
- pine nuts -> chopped walnuts
Enhancements in the Next Evolution
- Add a touch of turmeric to enhance color.
- Marinate the lamb in lemon juice and garlic overnight to deepen the flavor.
- Incorporate a hint of cinnamon to the lamb broth for warmth.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
