Jordanian Mansaf with Lamb and Yogurt Sauce

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Mansaf is the national dish of Jordan, built on tender braised lamb, a tangy fermented-yogurt sauce, and buttery rice layered over paper-thin flatbread. It is traditionally served on a large communal platter and eaten by hand, embodying the famed Bedouin hospitality. The sour, creamy sauce balanced with warm spices and toasted nuts makes this one of the Middle East's most iconic celebrations of lamb.

Nutrition Facts

Per serving (estimated)

• 720 kcalCalories
• 35 gFat
• 12 gSaturated Fat
• 62 gCarbs
• 3 gFiber
• 6 gSugar
• 42 gProtein
• 720 mgSodium
• 680 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 5 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the lamb and broth

• 3 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 1 large yellow onion, peeled and quartered
• 5 garlic cloves, smashed
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 6 whole green cardamom pods, lightly crushed
• 2 dried bay leaves
• 1/2 tsp white pepper
• 1 tbsp kosher salt
• 7 cups water

For the fermented yogurt sauce

• 2 cups jameed (or substitute 1 cup plain whole-milk yogurt whisked with 1 cup labneh and 1 1/2 tsp salt)
• 3 cups strained lamb broth (from the pot above)
• 2 tbsp cornstarch
• 3 tbsp cold water
• 1/2 tsp ground Arabic gum (mesakhkhar), optional

For the spiced rice

• 2 cups short-grain or basmati rice, rinsed and soaked 30 minutes
• 3 cups strained lamb broth
• 1 tbsp ghee or unsalted butter
• 1/2 tsp ground turmeric
• 1/2 tsp ground cardamom
• 1 tsp kosher salt

For assembly and garnish

• 4 shrak or markook flatbreads (or thin pita, lightly warmed)
• 1/2 cup blanched whole almonds, toasted
• 1/3 cup pine nuts, toasted in 1 tbsp ghee
• 1/3 cup fresh flat-leaf parsley, finely chopped
• 1 tbsp ground sumac, for dusting

Directions

1. Make the lamb: Combine the lamb pieces, onion, garlic, turmeric, coriander, cardamom, bay leaves, white pepper, salt, and 7 cups water in a heavy pot. Bring to a boil, skim the foam, then reduce to a low simmer, cover, and cook for 90 minutes to 2 hours, until the lamb is fork-tender and pulling from the bone.
2. Strain and reserve 6 cups of the broth. Discard the onion, bay leaves, and cardamom pods. Keep the lamb warm in its remaining liquid. While the lamb cooks, soak the rice, prep the nuts, and have the flatbreads ready.
3. Cook the rice: Bring 3 cups of the strained broth to a boil in a wide pot with the ghee, turmeric, cardamom, and salt. Drain the soaked rice and add it to the pot; boil for 2 minutes, then reduce heat to the lowest setting, cover tightly, and steam for 18 to 20 minutes until tender.
4. Make the yogurt sauce: Whisk the cornstarch with the cold water until smooth. In a heavy saucepan, whisk together the jameed (or yogurt-labneh mixture) and 3 cups lamb broth over medium-low heat, stirring constantly until just warmed through and smooth; do not let it boil or it will split.
5. If using Arabic gum, dissolve it in 2 tbsp of cold water and stir into the sauce. Slowly stream in the cornstarch slurry and cook gently, stirring, for 4 to 5 minutes until the sauce is silky and coats the back of a spoon. Taste and adjust salt; the sauce should be tangy, rich, and lightly thickened.
6. Assemble the mansaf: Lay the warm flatbreads across a large round platter, tearing to fit. Spread the rice evenly over the bread, then nestle the warm lamb pieces and ladle about 1 1/2 cups of the yogurt sauce generously over the top and around the edges.
7. Toast the nuts: Melt 1 tbsp ghee in a small skillet and toast the pine nuts until golden, about 1 minute; remove and set aside. In the same pan, lightly toast the almonds if needed. Scatter the toasted almonds and pine nuts over the lamb, dust with sumac, and finish with a shower of chopped parsley.
8. Serve immediately on the platter with the remaining yogurt sauce in a bowl on the side. Traditionally eaten communally with the right hand, scooping rice, lamb, and sauce together with a small piece of flatbread.
9. Left-overs keep refrigerated up to 3 days; reheat the sauce gently to prevent splitting.

Cook’s Notes

• Jameed is a sun-dried fermented yogurt from sheep's milk and gives mansaf its signature tang. If you cannot find it, a 50/50 blend of plain whole-milk yogurt and labneh plus a generous pinch of salt is the most authentic substitute.
• Never let the yogurt sauce boil; keep it at a bare simmer and stir constantly. A gentle, even heat keeps the sauce smooth and prevents it from breaking into curds.
• Arabic gum (mesakhkhar) is optional but traditional; it adds a subtle resinous note and helps stabilize the sauce. Look for it in Middle Eastern markets.
• Warm the flatbreads just before assembly so they soak up the yogurt sauce without going soggy; some cooks lightly crisp them in the oven for added texture.
• For a more dramatic centerpiece, pile the rice into a dome, mound the lamb on top, and pool a thick band of yogurt sauce around the rim of the platter just before serving.

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