Mansaf is a cornerstone of Jordanian cuisine: tender lamb, fragrant rice, and a tangy yogurt sauce piled on a shared platter. It’s a classic for large gatherings and celebrations.
Mention “mansaf” and most Jordanians will picture the same communal feast. Traditionally served at weddings, holidays, and big family events, mansaf is a symbol of hospitality and generosity. A layer of flatbread or markook soaks up the sauce, then rice and lamb are piled on top before the jameed-based yogurt sauce is ladled over everything.
Table of Contents
- Jameed hard to find?
- Ingredient Notes and Substitutions
- How to Make Mansaf
- Recommended Tools
- Serving Suggestions
- Frequently Asked Questions
- Jordanian Mansaf Recipe
The defining element of mansaf is jameed: a dried, fermented yogurt that creates a distinct tang and creamy texture. Jameed gives mansaf a flavor unlike other regional rice dishes. Paired with slow-simmered lamb that absorbs warm spices, the result is rich, comforting, and ideal for feeding a crowd.
If you can’t find jameed locally, a reliable substitute will still give you the creamy, tangy sauce that defines the dish.
Tip From Kevin
Jameed hard to find?
In some areas jameed is uncommon, though many Middle Eastern markets carry liquid jameed in refrigerated cartons or the traditional solid jameed ball. If you don’t have access to jameed, use this substitute to recreate the sauce’s texture and tang:
- 1 cup plain yogurt
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon citric acid
- 2 cups lamb broth or water
Ingredient Notes and Substitutions
(See the recipe card for full ingredient quantities)
- Lamb shoulder: Traditional and flavorful; bone-in pieces work well. Simmering makes it tender.
- Ghee or olive oil: Ghee adds richness, while olive oil is a fine everyday choice. Use some when toasting the rice.
- Jameed: Available as a solid ball or liquid carton in Middle Eastern markets. Solid jameed gives a more authentic flavor; use the substitute if needed.
- Cornstarch: Used to thicken the jameed sauce when blending or using the substitute.
- Rice: Long-grain white rice is traditional; basmati is suitable but lighter.
- Turmeric: Adds color and warmth to the rice.
- Green cardamom pods, cinnamon stick, bay leaves: Whole spices for a clean, aromatic lamb broth.
- Markook or lavash: Flatbread layer that soaks up the sauce; large pita can substitute in a pinch.
How to Make Mansaf
- Cook the lamb: Season with salt and pepper and sear in a Dutch oven with oil or ghee until browned, about 5–6 minutes per side. Cover with water, add cardamom, bay leaves, cinnamon, peppercorns, and onion. Bring to a boil, then reduce to medium-low and simmer about 90 minutes until tender.
- Strain the broth: Remove lamb and strain the broth, discarding spent aromatics. Reserve 4.5 cups of broth total for rice and sauce.
- Cook the rice: Toast rice briefly in oil or ghee with turmeric and salt, then add 2 1/2 cups reserved broth. Cover and cook about 20 minutes; rest 5 minutes before fluffing.
- Blend the jameed sauce: Blend soaked jameed (or the substitute) with 2 cups reserved broth and cornstarch until smooth.
- Warm the sauce: Gently heat the blended sauce in the Dutch oven over medium heat for about 5 minutes until it thickens slightly. Keep it below a boil and thin with water if needed.
- Finish the lamb: Return the cooked lamb to the sauce and warm through about 10 minutes over medium heat without boiling.
- Assemble: Layer torn bread on a large platter and ladle some sauce over it. Add rice, then arrange the lamb on top. Garnish with toasted almonds and chopped parsley, and serve extra sauce on the side.
Recommended Tools
- Dutch oven or heavy stockpot: For simmering the lamb and cooking the sauce.
- Saucepan and skillet: One for the rice and one for toasting almonds.
- Blender: To make a smooth jameed sauce or substitute.
- Large serving platter: For the traditional presentation.
Serving Suggestions
Mansaf is the centerpiece of a meal. Pair it with simple mezze, sharp salads, and a sweet finish for a memorable spread.
- Offer mezze like hummus or muhammara while the lamb simmers.
- Serve sumac onions or a sharp salad alongside to balance the rich yogurt sauce.
- Finish with a dessert such as baklava or halva for a complete celebration menu.
Frequently Asked Questions
Yogurt-based sauces can split at high heat. Keep the sauce at medium heat so it warms and thickens without breaking.
Yes for the solid jameed ball: soaking overnight softens it so it blends smoothly. If still firm, extend the soak.
The bread soaks up jameed sauce and lamb broth, forming the flavorful base beneath the rice and meat.
Jordanian Mansaf
Print Recipe
Ingredients
US Customary – Metric
Lamb
- 5 lbs lamb shoulder cut into medium-sized pieces
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 tbsp olive oil or ghee
- water to cover lamb
- 10 green cardamom pods
- 4 bay leaves
- 1 cinnamon stick
- 1 tbsp black peppercorns
- 1 onion quartered
Rice
- 2 tbsp olive oil or ghee
- 1/2 tsp turmeric
- 2 tsp kosher salt
- 2 cups white rice
- 2 1/2 cups lamb stock from above, or water
Jameed Sauce
- 7 oz jameed ball (See notes for substitute)
- 2 cups prepared lamb stock from above
- 2 tbsp cornstarch
For Serving
- 2 large pieces markook or lavash torn into bite-sized pieces
- 1/2 cup blanched almonds toasted in olive oil until golden
- 1/4 cup parsley chopped
- 4 green onions and radishes each sliced, optional
- sumac red onions optional
Instructions
Lamb
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Season lamb with salt and pepper. In a large Dutch oven over medium heat, heat oil or ghee and sear lamb pieces 5–6 minutes per side until golden.
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Cover lamb with water and add cardamom pods, bay leaves, cinnamon stick, peppercorns, and onion. Bring to a boil, then reduce heat to medium-low, cover and simmer about 90 minutes until tender.
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Strain the broth and discard the aromatics. Reserve 2.5 cups of stock for the rice and 2 cups for the sauce; add water if needed to total 4.5 cups.
Rice
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In a saucepan over medium heat, warm oil or ghee, add salt, turmeric and rice, and toast for 1 minute. Add 2.5 cups broth, bring to a boil, lower heat to low, cover and cook 20 minutes. Rest 5 minutes, then fluff and keep covered.
Jameed Sauce
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Blend soaked jameed with 2 cups broth and cornstarch until smooth, or use the substitute. Pour into the Dutch oven and heat over medium for about 5 minutes until slightly thickened. Do not boil.
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Return cooked lamb to the sauce and warm for 10 minutes over medium heat without bringing to a boil.
Assembly
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Layer the platter with torn bread and ladle a few ladles of yogurt sauce over it. Add the rice, then arrange the lamb pieces on top.
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Garnish with toasted almonds and chopped parsley. Serve remaining jameed sauce on the side to ladle over portions.
Notes
If you can’t find jameed, use this substitute blended with 2 cups lamb stock:
- 1 cup plain Greek yogurt
- 1 cup sour cream
- 2 tbsp cornstarch
- 1 teaspoon kosher salt
- 1/4 teaspoon citric acid (optional)
- 2 cups lamb stock
Nutrition
The nutrition information is an estimate and not a substitute for professional advice.
