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           90 min               Medium           6

Main Dish: Mansaf



Mansaf is a dish of rice, lamb, and a dry yoghurt made into a sauce called jameed. It’s not only one of the most beloved Jordanian foods, but it’s also considered the national dish of Jordan.





12 pound of lamb

1 pound of lamb chops


1 box of Laban Jameed (a special dried and fermented goat yoghurt)

Nuts and Seeds

Handful of roasted almonds and pine nuts (optional)

Oils and Vinegars

Vegetables oil

Pasta and Grains

3 cup of basmati rice

Baking and Spices

½ tsp black pepper, ground

1 tbsp salt

½ tsp whole spice, ground

¼ tsp cloves, ground

¼ tsp cardamom, ground

¼ tsp cinnamon

1 Whole cinnamon stick

4 Whole gloves

3 Whole cardamom



How to make it:

  • Add the meat to a boiling water with all of the above spices and boil the meat over medium high temperature for 60 minutes, and constantly removing the extra foamy stuff as its boiling.

  • Remove the meat and set aside in a plate, and strain the water (you will be using it later). Place the meat back in with its strained water, stir the yogurt into meat (you may want to add more water). Simmer gently for 15 minutes.

  • Soak the rice with hot water for 10 minutes, then drain it. Add the rice in a sauce pan with vegetables oil, and add water. The water should cover about half an inch of the rice (add more water if necessary).

  • Let it boil in medium temperature for 2 minutes, then lower the heat all the way and let simmer for 20 minutes, or until fully cooked.

  • Roast some almonds and pine nuts and put on top of the rice and meat.


By Rama Atiya

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