Mansaf recipe

Savor the rich flavors of traditional Jordanian mansaf!

120 minmedium10 ingredients

Ingredients

• 800 g lamb
• 500 ml jordanian yogurt
• 300 g rice
• 50 g pine nuts
• 50 g almonds
• 3 tbsp ghee
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp cardamom
• 1 water

How to make Mansaf

1. In a large pot, bring 1.5 kg of lamb, enough water to cover, and a pinch of salt to a boil.
2. Cook the lamb until tender, about 1.5 to 2 hours. Check for tenderness with a fork.
3. Remove the lamb from the pot and strain the broth, reserving it for later use in rice preparation.
4. Measure 2 cups of rice and rinse them under cold water until the water runs clear.
5. In a separate pot, pour the reserved lamb broth and bring it to a boil.
6. Add the rinsed rice to the boiling broth, then cover and cook for about 20 minutes on medium heat.
7. In a frying pan, heat 2 tablespoons of ghee over medium heat.
8. Add 50 g of pine nuts and 50 g of almonds to the ghee, toasting them until golden brown, about 5 minutes.
9. In a bowl, mix 500 g of Jordanian yogurt with a bit of warm broth to temper it, stirring until combined.
10. Shred the cooked lamb and fold it into the yogurt mixture, combining well.
11. To serve, place the cooked rice on a large platter, top with the lamb and yogurt sauce, and garnish with the toasted nuts.

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