Jordan
Mansaf
Lamb cooked in fermented yoghurt, on rice. Jordan's national dish and greatest hospitality.
150 minTime
59 gProtein each
mildSpice
Make it your way
Grandma's wayJordanian style with jameed.
The original764kcalsame
59 gproteinsame
4 gfibresame
150minutessame
The original mansaf.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Boil the lamb, skim off the foam, then add the onion and whole spices. Simmer until nearly tender.
- 2Whisk the jameed with a ladle of broth and bring to a gentle boil, stirring constantly in one direction.
- 3Move the lamb into the jameed and simmer until very tender.
- 4Cook the rice with ghee, turmeric and salt until fluffy.
- 5Lay the bread on a large tray, moisten with jameed, pile on rice, then lamb, almonds and parsley. Serve extra sauce alongside.
Serve it like this
Layer bread, rice and lamb on a large tray, scatter almonds and parsley, and serve extra jameed in a bowl to pour over.
