Mansaf is a cornerstone of Jordanian cuisine: tender lamb, fragrant rice, and a creamy yogurt-based sauce piled on a communal platter. It’s a dish made for celebrations and large gatherings, embodying Jordanian hospitality.
Say “mansaf” to someone from Jordan and they’ll picture the same comforting spread: bread, rice, slow-simmered lamb, and a tangy jameed sauce poured over everything. Traditionally served at weddings, holidays, and family events, mansaf is both a meal and a gesture of generosity.
The signature element is jameed — a dried, fermented yogurt that gives the sauce its distinctive sour richness. This flavor sets mansaf apart from other regional rice-and-meat dishes. Paired with spiced lamb that has simmered until meltingly tender, the result is deeply satisfying. If you can’t find jameed, there’s a reliable substitute included below.
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
Jameed provides a tangy, slightly fermented yogurt flavor you don’t often find in dishes like maqluba or kabsa. It creates a silky, savory sauce that coats the lamb and rice. If traditional jameed is unavailable, the substitute below recreates the creamy, tangy character well.
Tip From Kevin
Jameed hard to find?
Jameed is stocked in many Middle Eastern markets, sometimes as a liquid in cartons or as a hard dried ball. If you can’t find it, try this substitute to recreate the texture and tang for the sauce:
- 1 cup plain yogurt
- 1 cup sour cream
- 2 tablespoons cornstarch
- 1 clove garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon citric acid (optional)
- 2 cups lamb broth or water
Ingredient Notes and Substitutions
(See the recipe card for exact quantities)
- Lamb shoulder: The traditional choice; it becomes very tender when simmered. Bone-in pieces work well, too.
- Ghee or olive oil: Ghee is more traditional and adds a richer flavor; olive oil is a fine everyday substitute and is also used for the rice.
- Jameed ball: Look for it in Middle Eastern markets in solid or liquid form. The solid ball soaked overnight gives the most authentic flavor; otherwise use the liquid or the substitute above.
- Cornstarch: Used to thicken the jameed sauce.
- Rice: Long-grain white rice is traditional; basmati works if you prefer its fragrance and lighter texture.
- Turmeric: Adds color and a warm, subtle flavor to the rice.
- Green cardamom pods, cinnamon stick, bay leaves: These whole aromatics season the lamb broth; use whole pods and sticks for a clean flavor.
- Markook or lavash: The flatbread base soaks up sauce and anchors the platter; a 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. Cover with water and add cardamom, bay leaves, cinnamon, peppercorns, and a quartered onion. Bring to a boil, then simmer covered on medium-low for about 90 minutes until tender.
- Strain the broth. Remove the lamb and strain the stock, discarding the aromatics. Reserve about 4.5 cups of broth total for the rice and the sauce.
- Cook the rice. Toast the rice briefly in oil or ghee with turmeric and salt, then add 2 1/2 cups of the reserved broth. Cover and simmer about 20 minutes. Rest 5 minutes and fluff.
- Blend the jameed sauce. Blend soaked jameed (or the substitute) with 2 cups of broth and cornstarch until smooth.
- Warm the sauce. Gently heat the jameed mixture in the Dutch oven over medium heat until slightly thickened; do not boil. Thin with water if needed to reach a saucy consistency.
- Finish the lamb. Return the cooked lamb to the sauce and warm through for about 10 minutes on medium, keeping the sauce below a boil.
- Assemble and serve. Layer torn bread on a large platter, ladle a few spoonfuls of sauce over it, top with rice, then arrange the lamb. Garnish with toasted almonds, chopped parsley, and optional sliced onions or radishes. Serve extra sauce on the side.
Recommended Tools
- Dutch oven or heavy stockpot: For braising the lamb and cooking the sauce.
- Saucepan and skillet: Saucepan for rice, skillet for toasting almonds.
- Blender: To make a smooth jameed sauce.
- Large serving platter: For the traditional family-style presentation.
Serving Suggestions
Mansaf is the centerpiece of a meal. Complement it with small mezze, bright salads, and a sweet finish:
- Begin with mezze such as hummus or muhammara while the lamb finishes cooking.
- Serve sumac-dressed onions on the side; their acidity cuts through the rich sauce.
- Finish with a sweet pastry like baklava or a slice of halva to round out the meal.
Frequently Asked Questions
Yogurt-based sauces can split if overheated. Keep the sauce on medium heat so it thickens and warms without separating.
Yes, if using a solid jameed ball. Soaking softens it enough to blend into a smooth sauce. If still firm, extend the soak time.
The torn flatbread soaks up the sauce and lamb juices, creating a flavorful base that holds the rice and meat together on the platter.
Jordanian Mansaf
Print Recipe
Ingredients
Lamb
- 5 lbs lamb shoulder, cut into medium 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 pieces
- 1/2 cup blanched almonds, toasted in olive oil until golden
- 1/4 cup chopped parsley
- Green onions and radishes, sliced (optional)
- Sumac red onions (optional)
Instructions
Lamb
- Season lamb with salt and pepper. In a large Dutch oven over medium heat, heat the oil or ghee and sear the lamb 5–6 minutes per side until golden.
- Cover the lamb with water and add cardamom, bay leaves, cinnamon, peppercorns, and onion. Bring to a boil, then reduce to medium-low, cover, and cook 90 minutes until tender.
- Strain the broth, discard the aromatics, and reserve 4.5 cups of broth total (2.5 cups for rice, 2 cups for sauce). If needed, add water to reach 4.5 cups.
Rice
- In a saucepan over medium heat, add oil or ghee, turmeric, salt, and rice. Toast 1 minute, add 2.5 cups broth, bring to a boil, then lower to low. Cover and cook 20 minutes. Rest 5 minutes, then fluff.
Jameed Sauce
- Blend soaked jameed with 2 cups of broth and cornstarch until smooth, or use the substitute (see notes).
- Pour the mixture into the pot and cook on medium for about 5 minutes until it thickens slightly. Thin with water if necessary; do not boil.
- Add the cooked lamb back to the sauce and warm for 10 minutes on medium, keeping the sauce below a boil.
Assembly
- Layer torn bread on a platter and ladle a few spoonfuls of sauce over it. Top with rice, then arrange the lamb pieces.
- Garnish with toasted almonds, chopped parsley, and optional sliced onions or radishes. Serve remaining sauce on the side.
Notes
Jameed appears in liquid cartons or as a solid ball. For a solid 7 oz (200 g) ball, soak overnight and blend with 2 cups (450 ml) water. For the liquid form, use a 500 g carton.
If neither form is available, use this substitute blended with 2 cups lamb stock:
- 1 cup plain Greek yogurt
- 1 cup sour cream
- 2 tbsp cornstarch
- 1 tsp kosher salt
- 1/4 tsp citric acid (optional)
- 2 cups lamb stock
Nutrition
Carbohydrates: 76 g |
Protein: 48 g
The nutrition information is an estimate and not a substitute for professional advice.
