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Welcome to our culinary journey through Jordanian cuisine! Today, we’re diving into one of the most iconic dishes from the Middle East: Mansaf. This traditional Jordanian dish is not just a meal; it’s a celebration of culture and heritage. Let’s explore the ingredients, preparation, and the special touches that make Mansaf a memorable experience.

What is Mansaf?

Mansaf is Jordan’s national dish, deeply rooted in the Bedouin culture and often enjoyed during festive occasions, family gatherings, and special events. At its heart, Mansaf features tender lamb cooked in a rich, tangy yogurt sauce and served over a bed of aromatic rice. The dish is typically garnished with almonds and pine nuts, adding a delightful crunch to each bite.

Ingredients

For the Lamb:

• 2 lbs (1 kg) lamb, cut into chunks (shoulder or leg works best)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 2 cups plain yogurt
• 4 cups water or chicken broth
• 2 tablespoons clarified butter (ghee) or olive oil
• Salt and pepper to taste

For the Rice:

• 2 cups basmati rice
• 4 cups water or chicken broth
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cardamom
• Salt to taste

For Garnishing:

• 1 cup almonds, toasted
• 1 cup pine nuts, toasted
• Fresh parsley, chopped (optional)
• Extra yogurt or Jameed (dried yogurt, optional but traditional)

Instructions

Preparing the Lamb

1. Brown the Lamb: In a large pot or Dutch oven, heat the clarified butter over medium-high heat. Add the lamb chunks and brown them on all sides. This step adds a rich flavor to the dish.
2. Sauté the Aromatics: Remove the lamb from the pot and set aside. In the same pot, add the chopped onion and cook until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
3. Spice It Up: Add the ground cumin, coriander, turmeric, cinnamon, salt, and pepper to the onions and garlic. Stir well to coat the onions with the spices.
4. Simmer the Lamb: Return the browned lamb to the pot. Pour in the yogurt and water (or chicken broth). Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 1.5 to 2 hours, or until the lamb is tender and the sauce has thickened. Stir occasionally to prevent sticking.

Cooking the Rice

1. Rinse the Rice: Wash the basmati rice under cold water until the water runs clear. This helps to remove excess starch and prevents the rice from becoming sticky.
2. Cook the Rice: In a separate pot, heat the olive oil over medium heat. Add the cumin and cardamom, stirring briefly to release their aroma. Add the rice and stir to coat with the oil and spices. Pour in the water or chicken broth and add salt to taste. Bring to a boil, then cover and reduce the heat to low. Cook for about 15-20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork before serving.

Assembling the Mansaf

1. Prepare the Garnishes: Toast the almonds and pine nuts in a dry skillet over medium heat until golden and fragrant. Be sure to keep an eye on them to avoid burning.
2. Layer the Dish: On a large serving platter, spread the cooked rice in an even layer. Gently spoon the lamb and its sauce over the rice.
3. Garnish and Serve: Sprinkle the toasted almonds and pine nuts over the top. If you have Jameed or extra yogurt, serve it on the side or drizzle a bit over the dish for added tanginess. Garnish with fresh parsley if desired.

Tips for Perfect Mansaf

• Use Quality Yogurt: For the best flavor, use thick, high-quality yogurt. If using Jameed, soak it in water before using to rehydrate.
• Control the Spice: Adjust the spice levels to suit your taste. Mansaf is traditionally mild, but you can add more chili or pepper for a kick.
• Make Ahead: Mansaf can be made a day in advance. The flavors actually deepen and improve after a day in the fridge.

Enjoying Mansaf

Mansaf is traditionally eaten with the hands or with flatbread, adding to the communal and celebratory nature of the meal. Pair it with a side of fresh salad or pickles to balance out the rich flavors.

We hope you enjoy preparing and savoring this delicious dish as much as Jordanians do. Mansaf is more than just a meal—it’s a taste of Jordanian tradition and hospitality. Bon appétit!

Feel free to leave your comments and experiences with Mansaf below. Happy cooking!