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    Home » Recipes » Levantine

    Jordanian Mansaf Recipe

    Published: Oct 30, 2023 · Updated: Dec 22, 2023 by Saif Odeh with 9 Comments

    Jump to Recipe

    Mansaf is a traditional Jordanian dish that consist of a combination of lamb meat, aromatic yellow rice, and a rich, tangy yogurt. It is considered the national dish of Jordan and is commonly served at family gatherings and special occasions.

    Jordanian Mansaf served with lamb and yellow rice and garnished with fried pine nuts and chopped parsley
    Jump to:
    • What is Mansaf?
    • Recipe Ingredients
    • Step by Step Instruction
    • How do you eat Mansaf?
    • Tips and Hints
    • Other Arabic Meat & Rice Recipes
    • 📋 Recipe Card
    • 💬 Comments

    The history of Mansaf was introduced by the local Jordanian tribes called Bedouin, which was originally a lamb cooked with rice, reflecting the nomadic lifestyle of the Bedouins. Over time, it evolved and gained cultural significance, becoming a staple in Jordanian cuisine.

    Throughout these years, mansaf was modernized by introducing rice and yogurt called Jameed, which is a dry yogurt made from goat's milk. Furthermore, when the country got its independence, it officially became its national dish.

    As a Jordanian citizen, mansaf is not only a dish but also holds an important identity in my country which symbolizes hospitality, unity, and the rich cultural heritage of the region. We often served this dish at family gatherings, weddings, and other special occasions. 

    What is Mansaf?

    It is a traditional dish from Jordan which is cooked using Jameed or plain yogurt sauce. The yogurt is combined with the broth of the Lamb that is boiled for many hours using different spices. It is served in a large serving platter where it is divided into 3 layers:

    Jordanian Mansaf served with lamb and yellow rice and garnished with fried pine nuts and chopped parsley

    Firstly, we use a large thin flatbread called Markook (OR shrak bread in English), which we tear into smaller pieces and put around the plate. Secondly, the cooked turmeric rice is added above the flatbread, that is followed by lamb meats. Lastly, you pour the yogurt soup on it and sprinkle it with chopped parsley and fried almonds or pine nuts.

    This dish is served during special occasions, national or religious holidays like Ramadan, or inviting special guests. I remember when I visited Jordan for the first time, my close relative made this dish since we were their guest in the house.

    As a half Jordanian, Mansaf is important to us since this is part of our cultural heritage. In this post, you will learn the recipe that I learned from my father, that he learned from his mother.

    Recipe Ingredients

    There are several important ingredients you need to make this delicious Jordanian mansaf recipe:

    1. Lamb: Lamb is the main protein in mansaf recipe which is traditionally used for its tender texture and rich flavor. I prefer to use lamb cut (such as shoulder or leg), as long you manage to have them chopped into pieces.

    2. Plain Yogurt: While jameed is the traditional fermented yogurt product used in mansaf, I am using plain yogurt in this recipe. Jameed has a distinct tangy flavor and a thicker consistency compared to regular yogurt. Using plain yogurt helps maintain the creamy texture and tanginess essential to the dish.

    3. Spices and Herbs: To give the broth flavorful, I add some spices and herbs. The Cardamom and cinnamon add a warm, slight sweetness, while allspice gives an earthy flavor. For the rest, I am using Bay leaves, peppercorns, and cloves to enhance the flavor of broth.

    4. Garlic: Garlic will enhance the aroma of my mansaf. Although not traditional, it makes the sauce delicious. You can either mince or crush it to release its flavor during cooking.

    5. Olive Oil: I use olive oil when sauteing the garlic. Also, you can drizzle over the finished mansaf for extra richness.

    6. Lemon Juice: Since I am using plain yogurt, the Lemon juice will provide a tangy contrast to the richness of the dish, which will help balance the flavor of the sauce.  

    7. Long Grain Rice: I am using basmati rice since it can help absorb flavors while retaining a separate, fluffy texture. If you don’t have basmati, you can use any long-grain or medium-grain rice as long the rice is not sticky.    

    8. Flatbread- The flatbread is an important ingredient to complete my mansaf meal which you can use to scoop up and eat the meat, rice, and yogurt sauce in mansaf. You can use any round, unleavened bread or kuboos if you like since it wouldn’t make any difference at all.  

    9. Nuts- Although optional, you can use pine nuts or almond nuts.  

    Step by Step Instruction

    Cooking Mansaf is a complex process since there are 4 things you need to do: Cooking the Lamb; Making the Laban sauce; Cooking the yellow rice; and Assembling the Mansaf

    I. Cooking the Lamb

    Step 1- I add the lamb to the pressure cooker

    Step 2- Pour water and wait till it starts to boil

    Step 3- After that, I add all the spices and herbs

    Step 4- Next, I covered it with the lid and put on the pressure jigger valve. Let it cook for 45 minutes or until the lamb becomes soft.

    II. Making the Laban (Yogurt) Sauce

    Step 5- I pour the plain yogurt and lamb stock into the blender to help liquefy the sauce.

    Step 6- 7- Next, I poured olive oil and transferred the blended yogurt sauce into the new pot. Use the large cooking spoon to gently stir the sauce for 3 to 5 minutes

    Step 8- Lastly, add the meat and the broth from the cooked lamb.

    Step 9- To enhance the flavor of the sauce, I saute the garlic in olive oil in a separate cooking pan till it turns light brown.

    Step 10- After that, I transfer the sauteed garlic into the laban sauce. Lastly, add the lemon juice and gently stir to combine. Once done, set it aside and prepare to make the rice.

    III. Making the Rice

    Step 11- I stirred the basmati rice with olive oil in a separate cooking pot for 30 seconds before I poured water. When it's boiling, add a turmeric-water mixture. This will change the color of the rice to yellow.

    Step 12- Once the water is almost evaporated, I lower the heat to continue cooking the rice till it is soft and fluffy. 

    IV. Assembling the Mansaf

    For presentation purposes, I use a large serving plate which is common in our Jordanian culture.

    On this plate, I put the flatbread, which I tear into small pieces, around the plate. Next, I add the rice and then the lamb meat. After that, I pour the soup around the rice and lamb using the ladle spoon.

    And lastly, before you dig in, sprinkle with chopped parsley and fried almonds or any nuts you like. In my opinion, the nuts are not needed in this dish since they wouldn't make any difference in terms of taste.

    Jordanian Mansaf served with lamb and yellow rice and garnished with fried pine nuts and chopped parsley

    How do you eat Mansaf?

    I learned from my father, that in our Jordanian culture, we eat using our right hand while we put our left hand behind our back. And then we make a ball shape using our 3-fingers (thumb, index, and middle fingers) which we later put in our mouth. But, one thing to know that this is just a tradition and not a mandatory practice. You can eat using a spoon or entire fingers of your hand without making a ball-shaped.

    Tips and Hints

    • It is traditional to serve mansaf with slices of white onion or spring onion as a side dish.
    • Make sure you have extra yogurt sauce, and serve in a plate bowl, in case you want to pour more in your rice.
    • Mansaf sauce can last for up to 5 days if in the fridge.
    • If using nuts as a garnish, lightly toast them in a pan to bring out their flavor.
    • For visually appealing presentation, Place the teared flatbread below followed by rice, surround it with the meat, and drizzle the yogurt sauce over the top.
    • Rinse the basmati rice several times before soaking it in water for 30 minutes to help reduce the excess starch.

    Other Arabic Meat & Rice Recipes

    Here are other Arabian meat with rice dishes that you can try to make at home:

    • Jordanian Chicken Maqluba
    • Beef Mandi
    • Beef Kabsa

    📋 Recipe Card

    Mansaf Recipe

    Saif Odeh
    Mansaf is a traditional national dish of Jordan which contain tender lamb, fragrant yellow rice, and a yogurt This dish is a staple at family gatherings and special occasions in Jordan.
    4.69 from 47 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 1 hour hr
    Total Time 1 hour hr 10 minutes mins
    Course Main Course
    Cuisine Jordanian, Middle Eastern
    Servings 6
    Calories 645 kcal

    Equipment

    • 1 Pressure Cooker

    Ingredients
      

    For Lamb Meat

    • 1 kilo Lamb bone-in cuts You can use lamb cut or shank
    • Water Enough to cover the lamb
    • 3 bay leaves
    • 1 medium cinnamon stick
    • 8 peppercorns
    • 5 cloves
    • 1 teaspoon of allspice powder
    • ¼ teaspoon of cardamom powder

    For Laban Sauce

    • 2 cup of Lamb stock
    • 2 cup of plain yogurt
    • 2 tablespoon of olive oil
    • 4 cloves of garlic
    • 4 tablespoon of lemon juice

    For Making the Rice

    • 2 Tablespoon of olive oil
    • 3 cup of soaked long grain rice
    • 6 cup of water
    • 1 teaspoon of turmeric powder
    • ½ teaspoon of salt

    For Assembling

    • Fried Almond for Garnish
    • Chopped Parsley for Garnish
    • 3 Flatbread or kuboos

    Instructions
     

    Cooking the Lamb

    • Place the lamb in the pressure cooker.
    • Pour in water and wait until it comes to a boil.
    • Add all the spices and herbs.
    • Cover with the lid and secure the pressure jigger valve. Allow it to cook for approximately 45 minutes or until the lamb is tender.

    Making the Laban Sauce

    • Combine plain yogurt and lamb stock in a blender to create a smooth, liquefied sauce.
    • In a new pot, add olive oil and transfer the blended yogurt sauce. Gently stir over medium heat for 3 to 5 minutes.
    • Incorporate the cooked lamb pieces along with the broth from the pressure cooker.
    • To enhance the flavor, sauté garlic in olive oil in a separate pan until it turns light brown.
    • Add the sautéed garlic to the laban sauce, followed by lemon juice. Gently stir to combine. Set the sauce aside as you prepare the rice.

    Making the Rice

    • In a separate pot, briefly sauté basmati rice with olive oil for about 30 seconds. Add water and bring it to a boil. Introduce a turmeric-water mixture to give the rice a yellow hue.
    • As the water evaporates, reduce the heat and allow the rice to continue cooking until it is soft and fluffy.

    For Assembling the Mansaf

    • Lay out the torn flatbread around the perimeter of a clean, large serving platter.
    • Spread the cooked rice evenly over the flatbread.
    • Arrange the tender lamb meat on top of the rice.
    • Generously pour the yogurt sauce over the entire dish.
    • Finish by garnishing with a sprinkling of chopped parsley and a scattering of fried almonds or pine nuts.

    Notes

    • Soaked the basmati rice for 30 minutes before cooking them

    Nutrition

    Serving: 1gCalories: 645kcalCarbohydrates: 70gProtein: 28gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 12gCholesterol: 85mgSodium: 400mgPotassium: 375mgFiber: 3gSugar: 3gVitamin A: 50IUVitamin C: 8mgCalcium: 165mgIron: 3mg
    Keyword Jordanian Mansaf, Mansaf
    Tried this recipe?Let us know how it was!

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    Comments

      4.69 from 47 votes (47 ratings without comment)

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      Recipe Rating




    1. Beth

      May 19, 2021 at 1:11 pm

      This is fantastic and so many flavors! We absolutely love this recipe! It's so delicious and very tasty!

      Reply
      • Saif

        May 20, 2021 at 1:46 am

        Thanks for making this Beth

        Reply
    2. Biana

      May 19, 2021 at 1:11 pm

      Looks delicious, a perfect dinner recipe! Lamb, rice, spices and sauce is a perfect combination.

      Reply
      • Saif

        May 20, 2021 at 1:46 am

        Glad you like it Biana

        Reply
    3. Jill

      May 19, 2021 at 1:15 pm

      I'm loving the sound of all the spices used to season the lamb. Thanks for this recipe!

      Reply
      • Saif

        May 20, 2021 at 1:47 am

        Thanks Jill. This is a national dish of Jordan. You are going to love it.

        Reply
    4. Helen

      May 19, 2021 at 1:46 pm

      This looks great - so much flavour! Thanks for the step-by-step instructions - very helpful 🙂

      Reply
    5. Victoria

      September 20, 2022 at 3:24 am

      Hello! I am not middle eastern and not much of a cook but this sounds really good, I love rice and would like to try it! In addition, I am a vegetarian (not vegan). Any suggestions for how I can make this vegetarian? What could I substitute for the meat? Would it work ok prepared as is just minus the meat? Thanks in advance!

      Reply
      • Saif Al Deen Odeh

        September 21, 2022 at 11:11 am

        Hi Victoria. Thanks for your comment. Traditionally, we use lamb or beef in this recipe. But since you are a vegetarian, you can switch to tofu or Soy Meat. Hope this helps!

        Reply

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