Mansaf
Jordan's national dish and the centrepiece of Bedouin hospitality — lamb slow-cooked in jameed (a dried, fermented goat milk sauce unique to the Levant) until the meat falls off the bone, served over flatbread and rice, eaten standing up with the right hand.
- Total
- 50 min
- Serves
- 8
- Level
- Hard
Prep 20 min · Cook 30 min
Ingredients
Method
Place lamb in a large pot with onion, whole spices and enough water to cover. Bring to a boil; skim foam. Simmer 90 minutes until almost tender. Reserve the broth.
About 5 min
Blend soaked jameed with some of the warm broth until completely smooth. Strain through a fine sieve. Combine with yogurt.
About 11 min
Heat the jameed-yogurt mixture in a wide pot over medium heat, stirring constantly — it must not boil or it will split. Add the lamb pieces. Simmer on low heat for 30–45 more minutes, maintaining a gentle simmer and stirring frequently, until the sauce thickens slightly.
About 11 min
Cook rice in lamb broth with ghee, turmeric and spices until fluffy.
About 11 min
Lay shrak flatbread on an enormous platter. Mound the rice over the bread. Place the lamb pieces over the rice.
About 11 min
Ladle the jameed sauce generously over everything until the bread, rice and meat are all soaked. Garnish with toasted nuts and parsley. Serve with extra jameed sauce in bowls.
About 3 min
Nutrition per serving (estimate)
- Calories
- 820
- Protein
- 56 g
- Carbs
- 72 g
- Fat
- 36 g
- Fibre
- 4 g
- Sugar
- 6 g
- Sodium
- 880 mg
Contains: gluten, dairy, nuts
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Recipe by Boon Tools.