Palestinian
Mansaf
A Palestinian mansaf of tender lamb simmered in tangy jameed, served over shrak bread and fragrant rice. The warm yogurt sauce soaks into the bread, with toasted nuts adding the traditional final crunch.
Watch it madeThe Golden Balance · 1:14
Ingredients
- Dry jameed, broken into pieces125 g
- Warm water, for soaking jameed2 cups
- Bone-in lamb pieces500 g
- Yellow onion, quartered1 small
- Bay leaf1
- Green cardamom pods3
- Cinnamon stick1 small
- Whole black peppercorns1/2 tsp
- Ground allspice1/2 tsp
- Medium-grain rice, rinsed1 cup
- Ghee2 tbsp
- Ground turmeric1/4 tsp
- Saltto taste
- Shrak or markook bread1 large sheet
- Blanched almonds2 tbsp
- Pine nuts1 tbsp
- Chopped parsley1 tbsp
Method
- Place the broken jameed in a bowl, cover with 2 cups warm water, and soak overnight until softened.
- Rub the soaked jameed between your fingers, then blend it with its soaking water until smooth and strain it through a fine sieve.
- Put the lamb in a pot, cover with fresh water, bring to a boil, and skim off the foam thoroughly.
- Add the onion, bay leaf, cardamom, cinnamon stick, peppercorns, allspice, and a little salt, then simmer gently for 1 to 1 1/4 hours until the lamb is tender.
- Lift out the lamb and strain the broth, reserving about 1 1/2 cups for the sauce.
- Pour the strained jameed into a clean pot and warm it over medium heat, stirring constantly in one direction until it comes to a gentle simmer.
- Add the reserved lamb broth gradually to the jameed, stirring, then add the cooked lamb and simmer for 15 to 20 minutes so the meat absorbs the sauce.
- For the rice, melt 1 tbsp ghee in a small pot, stir in the rinsed rice and turmeric for 1 minute, then add 1 1/2 cups hot water and salt.
- Bring the rice to a boil, cover, reduce the heat to low, and cook for 15 minutes, then rest covered for 10 minutes.
- Heat the remaining ghee in a small pan and toast the almonds and pine nuts until golden.
- Tear the shrak bread onto a serving platter and moisten it generously with hot jameed sauce.
- Mound the rice over the bread, arrange the lamb on top, spoon over more jameed sauce, and finish with toasted nuts and parsley.
- Serve immediately with extra hot jameed sauce on the side.
Common questions
Can I substitute jameed if I can't find it?
Yes, the closest substitute is a thick tangy yogurt or Greek yogurt mixed with a little buttermilk or labneh, but the flavor won’t be authentic. Add salt slowly and keep the sauce gently heated so it doesn’t split.
How long does Mansaf take from start to finish?
Plan ahead: the jameed needs an overnight soak. On cooking day, the lamb usually takes 1 to 1 1/4 hours to become tender, and the final simmer in the jameed sauce takes 15 to 20 minutes.
What are the most common mistakes when making Mansaf?
The biggest mistakes are boiling the jameed hard, which can make it curdle, and under-skimming the lamb broth, which makes the sauce cloudy. Also avoid overcooking the rice or using too much salt before the sauce reduces.
How should I store leftover Mansaf?
Store the lamb, sauce, and rice separately if possible. Refrigerate in airtight containers for up to 3 days. Reheat the sauce gently over low heat, adding a splash of water or broth if needed, and warm the rice covered.
What is the best way to serve Mansaf?
Serve it on a large platter over shrak or markook bread, then spoon the rice over the bread and top with the lamb and plenty of jameed sauce. Traditionally, it’s finished with pine nuts or almonds if desired.