Jordan's national heritage-listed dish, mansaf with its signature fermented yogurt sauce is central to celebrations, weddings and occasions of Bedouin hospitality.
International
Mansaf
Traditional Jordanian Mansaf: Lamb with Fermented Yogurt Sauce, Authentic Step-by-Step Recipe.
- Jordan
- Main course
- High protein
- medium
- lactosa
30 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 560 kcal
- Protein 34 g
- Carbohydrates 48 g
- Fat 28 g
Story behind the dish
Preparation
Mansaf is a preparation from Jordan with medium difficulty. Reserve about 120 minutes in total (30 for mise en place and preparation, 90 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 1.5 kg of chopped lamb.
- Have ready: 1 l diluted fermented sheep yogurt (jameed).
- Have ready: 500 g of rice.
- Have ready: 50 g of pine nuts and almonds.
- Have ready: Arabic bread (shrak).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Brown the lamb in oil until well sealed.
Brown the lamb in oil until well sealed. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
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Cover with water and simmer 1-1
Cover with water and simmer for 1-1.5 hours until tender, reserving the broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Dilute the jameed (dry fermented yogurt) in water and beat it over high heat…
Dilute the jameed (dry fermented yogurt) in water and beat it over low heat while stirring constantly so that it does not break. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the lamb cooking broth to the jameed sauce
Add the lamb cooking broth to the jameed sauce, cook over low heat for 20 minutes. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the rice with a pinch of turmeric until loose.
Cook the rice with a pinch of turmeric until loose. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Assemble the dish on shrak bread
Assemble the dish on shrak bread, with the rice on top, the lamb, bathed in the jameed sauce, decorated with pine nuts and almonds. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Constantly stirring the jameed sauce over low heat prevents it from cutting.
- Jameed is a specific ingredient that is difficult to replace; strained Greek yogurt with lemon is the closest approximation.
Variations
- Chicken mansaf (modern version, less traditional).
- Version with less jameed for a lighter sauce.
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