Mansaf is a quintessential Jordanian dish celebrated for its rich flavours and cultural significance. This traditional meal features tender lamb cooked in a creamy yoghurt sauce served atop a bed of fragrant rice and garnished with toasted nuts and parsley. Known as the national dish of Jordan, Mansaf embodies hospitality and tradition, making it a cherished centrepiece during festive occasions and family gatherings. Learn how to prepare this iconic dish and savour a taste of Jordanian culinary heritage.
Serves: 6
Total Time: 1 hour 10 minutes
Ingredients:
For Lamb Meat
- 1 kg lamb chopped with bone
- 3 bay leaves
- 1 inch cinnamon stick
- 8 peppercorns
- 5 cloves
- 1 tsp mixed spice powder
- ½ tsp cardamom powder
For Laban Sauce
- 2 cups stock (chicken/ mutton)
- 2 cups yoghurt
- 2 tbsp olive oil
- 4 cloves garlic
- 4 tbsp lemon juice
For Rice:
- 2 tbsp olive oil
- 3 cups soaked long grain rice (washed and soaked)
- 6 cups water
- 1 tsp turmeric powder
- Salt
For Final Assembling
- 10-12Fried almonds
- ½ cup Chopped Parsley
- 3 flatbread
Method:
- In a pressure cooker, add lamb with all its spices and water and cook until the meat is soft and tender.
- To prepare the laban sauce, blend the yoghurt with mutton stock to get a smooth mixture. In a new pot, add the olive oil and minced garlic and cook it till it is brown. Now add the prepared yoghurt sauce. Add the cooked lamb from the pressure cooker, and finally add the lemon juice.
- In another pot, sauté the rice in olive oil, then add water and a pinch of turmeric. Cook the rice till it is soft and fluffy.
- To assemble in a serving platter, spread pieces of the flatbread around. Evenly spread the rice over it. Now arrange the lamb on top of the rice. Generously pour the prepared yoghurt sauce over it.
- Finish by garnishing with fried almonds, and parsley and serve hot.
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