So, what is this dish?  Mansaf is the national dish of Jordan, celebrated for its rich flavors and deep communal significance. Traditionally served at major events, including weddings and festivals, Mansaf symbolizes the spirit of hospitality and heritage. This beloved meal consists of tender lamb steeped in a distinctive sauce made from jameed—a fermented dried yogurt—that infuses the meat with its distinctive flavor—served over fragrant rice and garnished with nuts. Here’s how you can recreate this ceremonial feast in your own kitchen.

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Jordanian Mansaf

Serves: 6-8
Preparation Time: Approximately 3 hours

Ingredients

2 lbs lean lamb, cut into 1-1/2 inch cubes (alternative: beef or lamb shanks)

1/2 cup clarified butter (samna or ghee preferred, for frying)

Salt and pepper, to taste

1 medium onion, finely chopped

4 cups jameed or plain Greek yogurt as a substitute, mixed with a little milk (2-4 Tbsp) to give it a more watery texture.

1 egg white

Spices:

1/2 tsp ground coriander

1 1/2 tsp ground cumin

1/2 tsp paprika

1/4 tsp ground cardamom

1/2 tsp ground cinnamon

1/2 tsp ground cloves

2 tsp ground nutmeg

1/2 cup whole blanched almonds

1/2 cup pine nuts

4-6 loaves of pita bread (Arabic khubz is traditional—compared to pita, khubz is thicker, denser, and does not have a pocket.) You may find a similar Turkish variety, called Pide, in local markets.

3 cups of rice (Jasmine or Basmati recommended), cooked

Instructions

Marinate the Meat: Rinse lamb cubes and soak in a tray covered with water in the refrigerator for 4-8 hours. Drain and pat dry.

Brown the Meat: In a heavy skillet, heat 1/4 cup clarified butter over medium-high heat. Add lamb and brown for about 20 minutes. Season with salt and pepper, then add enough water to just cover the meat. Reduce heat to low, cover, and simmer for 1 hour. Add chopped onion and continue to simmer uncovered for another 30 minutes.

Prepare the Jameed Sauce: In a large saucepan, warm the jameed or Greek yogurt over medium heat, whisking until liquid. Whisk in egg white and a 1/2 teaspoon of salt. Gradually bring to a boil, stirring constantly with a wooden spoon in one direction to prevent curdling. Reduce heat and simmer gently for 10 minutes.

Combine Meat and Sauce: Stir the yogurt sauce into the cooked meat. Add all spices and simmer gently for another 15 minutes. Adjust seasonings as needed.

Prepare Nuts: In a small skillet, heat 2 tablespoons clarified butter. Sauté almonds until golden, about 5 minutes, then add pine nuts and cook for an additional 3 minutes. Remove from heat.

Assemble the Dish: Split the khubz loaves and arrange them overlapping on a large serving platter. Brush with the remaining clarified butter to soften. Spread the cooked rice over the khubz, creating a well in the center for the meat. Spoon the meat into the well, then top with the buttered nuts. Garnish with parsley or chives.

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Serving Suggestions:

• Serve the mansaf warm, paired with side dishes like yogurt, boiled eggs, dates, olives, figs, and lemon slices for a traditional feast.
• Traditionally, mansaf is enjoyed communally, directly from the platter, using the bread to scoop up the meat and rice.

Notes:

• Make-Ahead: The meat can be marinated and refrigerated overnight to enhance the flavors.
• Storage: Leftovers can be refrigerated for up to 3 days. Reheat gently before serving.

Enjoy!

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For the foodies: the origin story of Mansaf

Mansaf is a dish deeply rooted in the Bedouin culture of the Arabian Peninsula, particularly in Jordan where it’s considered the national dish. Historically, Mansaf was made with ingredients that nomadic tribes could easily carry with them, such as dried yogurt (jameed) and meat, which were then cooked and served with rice or bulgur.