Dinner · 120 min · middle-eastern

Mansaf

A Middle Eastern dinner built around lamb shoulder and jameed dried yogurt — on the table in 120 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Lamb shoulder
• 1 lb Jameed dried yogurt
• 3 cups Basmati rice
• 3 pieces Shrak flatbread
• 1/2 cup Pine nuts
• 1/2 cup Almonds
• 1 tsp Turmeric
• 4 tbsp Ghee

Steps

1. Soak the jameed overnight, then blend with water into a smooth, tangy yogurt broth — this fermented yogurt is the soul of mansaf, and there is no substitute.
2. Simmer the lamb in water 60 minutes until tender; skim diligently for a clear broth.
3. Whisk the jameed into the lamb broth with turmeric and simmer 20 minutes, stirring, until the sauce thickens slightly — never boil hard or it splits.
4. Return the lamb to the sauce and simmer 15 more minutes so the meat drinks up the tang.
5. Toast the pine nuts and almonds in ghee until golden.
6. Layer shrak bread on a vast platter, mound the rice over it, arrange the lamb on top, and ladle over generous sauce.
7. Shower with the toasted nuts and serve communally; mansaf is Jordan’s national dish, eaten with the right hand from the shared platter.

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