History of Mansaf: Ancient Jordanians (before Christianity and Islam) were constantly being under attack from Jewish people coming from west of the Jordan river until the great Jordanian king “Mesha of Moab” managed to throw off the yoke of Israel and restore the lands of Moab to Jordan; to celebrate he ordered his people to cook meat with Jameed (Jordanian dried Yogurt) as it is a sin in Judaism to cook meat with yogurt.
This oven-baked method will ensure your pork has a delicious crust and a perfectly cooked interior. Just follow these simple rules and prepare yourself to reconsider everything you know about this weeknight-friendly cut.
Pair this delicious dish with a risotto and a nice bottle of wine. This Italian favorite is easy to make and sure to impress your guests.
Ingredients
- Lamb (bone-in pieces, usually shoulder or leg)
- Jameed (dried fermented yogurt)
- Rice (long grain white rice)
- Shrak or Arabic flatbread (thin bread base)
- Yogurt (sometimes used to help dissolve jameed in modern versions)
- Onion (for cooking the meat broth)
- Garlic (optional in some variations)
- Ghee or clarified butter (samneh)
- Almonds and/or pine nuts (toasted for topping)
- Salt and spices (such as black pepper, cardamom, and sometimes turmeric)
Directions
1Cook the lamb in a large pot with onion, salt, and spices, covering it with water and simmering until the meat becomes tender and a rich broth is formed.
2Prepare the jameed sauce by soaking or blending the jameed, then cooking it with part of the lamb broth until it becomes smooth and well combined.
3Cook the rice separately until fluffy, and prepare the shrak or flatbread by placing it on a large serving dish as the base.
4Assemble the mansaf by layering bread, rice, and lamb, then pouring the jameed sauce over it, and finally topping it with toasted almonds or pine nuts before serving.
Serve the Mansaf hot in a large communal dish, traditionally shared among guests as a symbol of hospitality, generosity, and togetherness.