Jordanian Mansaf
A simplified home version using laban rayeb thickened with a little starch in place of jameed.
Mansaf is the national dish of Jordan and a symbol of generosity at any Arab table. It centers on lamb simmered until tender, served under a warm sauce of cooked fermented yogurt, spooned over rice and thin shrak bread and crowned with almonds and pine nuts. This version keeps the dish authentic with clear steps that make it achievable in any kitchen.
How to Prepare
Boil the meat with the aromatics and spices until tender; reserve the broth.
In a pot, whisk the laban rayeb with the cornstarch, then cook over heat, stirring constantly, until it thickens. Stir in about 2 cups of the meat broth and keep stirring until smooth and just simmering.
Cook the Egyptian rice with water, salt, and turmeric until done.
Plate the rice, arrange the meat on top, and pour over the warm yogurt sauce. Garnish with toasted nuts and serve over shrak bread if you like.
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Stir the yogurt sauce constantly while it heats so it does not split, and add the broth gradually until you reach a pourable consistency.
Ingredient Swaps
Beef can be used instead of lamb as noted in the recipe for those who prefer it. Instead of fresh fermented yogurt, dissolved jameed thinned with water gives the traditional Jordanian flavor. Egyptian rice can be swapped for basmati, keeping in mind the different cooking time.
Common Questions
How do I keep the yogurt sauce from curdling?
Whisk the yogurt with the starch well before heating and stir constantly in one direction until it boils to prevent curdling and separation.
What meat is best for mansaf?
Bone-in lamb pieces give the best flavor and broth, though beef works as an alternative per the recipe.
What is shrak bread?
It is a very thin Arab flatbread laid under the rice and meat to soak up the sauce, and it can be replaced with thin markook bread.
Can I prepare the broth and sauce ahead?
Yes, you can cook the meat and make the sauce in advance and reheat them at serving, stirring the sauce well.
How do I serve mansaf traditionally?
Lay the shrak bread, then rice, then meat, pour the warm sauce over, garnish with almonds and pine nuts, and offer more sauce on the side.
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