Jordanian Mansaf
Experience the pride of Jordan with this iconic dish featuring tender lamb simmered in a rich, tangy fermented plant-based yogurt sauce served over aromatic rice.
Ingredients
- •1 kg lamb shoulder, cut into large chunks
- •500g unsweetened soy yogurt or almond-based yogurt
- •1 tablespoon cornstarch
- •1 egg white
- •2 cups basmati rice
- •1 large thin flatbread (shrak or markook)
- •1/2 cup blanched almonds, fried in olive oil
- •1/4 cup pine nuts, toasted
- •1 tablespoon turmeric powder
- •1 teaspoon ground cardamom
- •2 tablespoons olive oil
- •Salt and black pepper to taste
- •Fresh parsley, chopped for garnish
Instructions
- 1
In a large pot, brown the lamb pieces in olive oil over medium-high heat until golden brown on all sides.
- 2
Add enough water to cover the lamb, bring to a boil, skim off any foam, then reduce heat and simmer for 60-90 minutes until the meat is tender.
- 3
In a blender, combine the plant-based yogurt, cornstarch, and egg white. Blend until smooth.
- 4
Pour the yogurt mixture into a separate pot and heat slowly, stirring constantly in one direction to prevent curdling, until it reaches a gentle simmer.
- 5
Add 1 cup of the lamb cooking broth to the yogurt sauce to thin it slightly, then season with salt and cardamom.
- 6
Add the cooked lamb pieces into the yogurt sauce and simmer together for 10 minutes to allow the flavors to meld.
- 7
While the meat simmers, cook the basmati rice with turmeric and a pinch of salt until fluffy.
- 8
To assemble, place the flatbread on a large serving platter, moisten it with a few spoonfuls of the yogurt sauce, and spread the rice evenly on top.
- 9
Arrange the lamb pieces over the rice, pour a generous amount of the yogurt sauce over the top, and garnish with fried almonds, pine nuts, and fresh parsley.
💡 Chef tips
- Stirring the yogurt sauce in one direction consistently is the secret to preventing it from separating.
- If you cannot find shrak bread, a very thin flour tortilla is an acceptable substitute.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently on the stove.
✅ How it should turn out
The dish should feature tender, succulent lamb resting on a bed of golden, fragrant rice, coated in a velvety, tangy sauce that balances perfectly with the crunch of toasted nuts.