Wasfetna

Mansaf

The king of the Jordanian table: meat cooked in jameed and poured over rice and shrak bread, and crowned with nuts.

Jordanian Mansaf
Cooking time
2 hr 20 min
Hands-on time
50 min
Free time
1 hr
Difficulty
Hard
Cuisine
Levantine
Calories
780
Contains
Nuts, Gluten, Dairy

Mansaf is not just a meal, but an occasion in itself. Celebrations are held around it, guests are honored, and its aroma signifies good news in the house. Its secret lies in the jameed: dried yogurt that melts slowly to create a rich, white broth unlike any other.

Before you start

  • the night beforeIf the jameed is solid, break it up and soak it in warm water overnight so that it melts easily.

Ingredients

8people

Amounts follow the number of people

For the meat and jameed

For the rice

For serving

When doubling the quantity, use two meat pots and a wider serving tray, and do not fill the pot more than three-quarters full.

Shopping list

Equipment

  • Sidr (wide serving tray) — Mansaf is spread across a wide surface — a small plate ruins both the look and the eating.
  • Blender — The soaked jameed is loosened in it with stock until smooth and pourable.
  • Strainer — The jameed is strained of grit before it goes back into the pot.

Method

  1. Boil the meat with the onion and cardamom in enough water to cover it, and remove the foam as soon as it rises.

    1 hrYou can walk away
    You’ll know it’s ready when

    The meat is almost cooked and the broth is clear.

    Tip: Keep the broth hot; you need it to thin the jameed.

  2. Blend the soaked jameed in a blender with a little meat broth, then strain it to remove any impurities.

    10 min
    You’ll know it’s ready when

    A smooth, white liquid without lumps.

    Tip: Add the broth gradually so that the jameed does not become too thin.

  3. Add the strained jameed to the meat and its broth, and stir constantly until it first comes to a boil.

    10 min
    You’ll know it’s ready when

    It simmers gently without splitting.

    Tip: Stirring constantly until it boils is what keeps the jameed from splitting — don't walk away at this stage.

  4. Leave it to simmer on low heat until the meat is fully cooked and has absorbed the flavor of the jameed.

    30 minYou can walk away
    You’ll know it’s ready when

    The meat is completely tender and the broth is like rich, runny yogurt.

    Tip: Leave the lid slightly ajar and stir every few minutes.

  5. Cook the rice with ghee, turmeric and a little salt in your usual way.

    20 minYou can walk away
    You’ll know it’s ready when

    The grains are cooked and separate.

    Tip: Leave the rice to rest, covered, for five minutes before spreading it out.

  6. Spread the shrak on the tray and moisten it with a ladleful of jameed broth, then spread the rice on top of it, and arrange the meat in the middle.

    5 min
    You’ll know it’s ready when

    The shrak is soft and the rice and meat are evenly distributed.

    Tip: Soak the bread well — dry shrak loses half the pleasure.

  7. Pour the hot jameed over the meat and rice, garnish with nuts and parsley, and serve the remaining hot jameed alongside.

    5 min
    You’ll know it’s ready when

    The top is garnished and the jameed spread over without drowning the rice.

    Tip: Pour only a portion of the jameed first and leave the rest for the guests.

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