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Mansaf Recipe

Saif Al Deen 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.
4.80 from 39 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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
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