Jordanian Mansaf – Traditional Lamb & Yogurt Rice

Experience the authentic taste of Jordan with this classic, hearty dish! Perfect for family gatherings and celebrations.

🛒 Ingredients

Lamb & Stock:

• 2–3 lb bone-in lamb shoulder, cut into large pieces 🐑
• Distilled white vinegar 🍶
• 2 small yellow onions, whole 🧅
• 6 bay leaves 🍃
• 10 cardamom pods 🌿
• 2 tbsp ghee, divided 🧈
• Salt & ¼ tsp turmeric 🧂

Rice:

• 2 ½ cups calrose rice, soaked 1 hr & rinsed 🍚

Jameed Sauce:

• 17.6 oz liquid Jameed 🥛
• 16 oz whole milk yogurt 🥛
• 1 tsp maqluba spice 🌶️

Garnish & Serving:

• ¼ cup blanched almonds 🌰
• 2–3 pieces Saj, Markook, or Lavash bread 🍞
• Parsley for garnish 🌿

---

👩‍🍳 Instructions

1️⃣ Prepare the Lamb:

• Rinse lamb 🐑 and rub with distilled white vinegar 🍶, rinse again.
• Boil lamb in water for 10 mins, skim off foam.
• Discard water, rinse lamb, then add to pressure cooker with onions 🧅, bay leaves 🍃, and cardamom pods 🌿.
• Cover with water and cook under high pressure for 30 mins (or stovetop 1–2 hrs until tender).
• Strain stock and set aside; keep lamb separately.

2️⃣ Cook the Rice:

• Melt 1 tbsp ghee 🧈 in a pot. Add salt & turmeric 🧂.
• Toast soaked rice 🍚 in ghee for a few minutes.
• Add 3 ⅓ cups reserved stock, bring to a boil, then simmer low until rice is cooked (~15 mins).

3️⃣ Make the Jameed Sauce:

• In a small pot, mix jameed 🥛, yogurt 🥛, and 1 cup stock.
• Simmer 10 mins, do not boil.
• Add 1 tsp maqluba spice 🌶️ and lamb pieces 🐑, simmer 10 more mins.
• Remove lamb and set aside; keep sauce warm.

4️⃣ Toast the Almonds:

• Melt 1 tbsp ghee 🧈 in a pan. Add almonds 🌰, stir until golden.

5️⃣ Serve the Mansaf:

• Cover a platter with 2–3 pieces of bread 🍞, drizzle a little jameed sauce 🥛.
• Pile cooked rice 🍚 on top.
• Arrange lamb 🐑 over rice.
• Sprinkle roasted almonds 🌰 and parsley 🌿.
• Serve extra jameed sauce on the side 🥛.

Enjoy a true taste of Jordan!