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Jordanian Mansaf

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Jordanian mansaf with tender lamb, rice, jameed sauce, almonds, and parsley.
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Mansaf is Jordan’s celebrated communal dish: tender lamb and fragrant rice arranged over flatbread and finished with a tangy, creamy jameed-style sauce.

A slow lamb simmer builds a deeply savory broth, while the yogurt sauce is cooked gently so it stays smooth and lightly tangy.

Whisk the yogurt sauce constantly over low heat at first. Keeping it below a hard boil helps prevent curdling.

Serving Suggestions

Serve mansaf on a large platter over shrak or pita with toasted almonds, parsley, and extra sauce. It is designed for sharing.

A spoonful of Jordanian mansaf showing lamb and rice coated in creamy sauce.

Recipe Notes

The lamb and sauce can be prepared a day ahead. Store them separately and reheat gently before assembling the platter.

Jordanian mansaf with tender lamb, rice, jameed sauce, almonds, and parsley.

Jordanian Mansaf

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Tender lamb and fragrant rice served over flatbread with creamy jameed-style yogurt sauce and toasted almonds.
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Jordanian
Calories: 710
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Lamb
  • 3 lb lamb shoulder cut into large pieces
  • 2 tsp salt divided
  • 1 tsp ground cardamom
  • 1 tsp ground allspice
  • 1 large onion quartered
  • 4 cups lamb stock
Jameed-Style Sauce
  • 2 cups plain Greek yogurt full-fat
  • 1 cup water
  • 1 tbsp cornstarch
  • 1 tbsp butter
Rice and Garnish
  • 2 cups basmati rice rinsed
  • 3 cups water
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 1/2 cup slivered almonds toasted
  • 1/4 cup fresh parsley chopped
  • 2 large shrak flatbreads or pita

Equipment

  • Large pot
  • Heavy saucepan
  • Whisk
  • Large serving platter

Method
 

Cook the Lamb:
  1. Season the lamb with salt, cardamom, and allspice. Place it in a pot with the onion and stock.
  2. Bring to a simmer, cover, and cook for 1 1/2 to 2 hours, until tender. Strain and reserve the broth.
Make the Sauce and Rice:
  1. Whisk the yogurt, water, and cornstarch in a saucepan. Cook over low heat, whisking constantly, until smooth and hot. Stir in the butter and season with salt.
  2. Cook the rice with the water, salt, and turmeric until tender. Rest covered for 10 minutes, then fluff.
Assemble:
  1. Lay the flatbreads on a large platter and spoon over a little lamb broth. Mound the rice in the center and arrange the lamb over it.
  2. Pour the yogurt sauce over the lamb and rice. Finish with almonds and parsley, then serve warm.

Nutrition

Calories: 710kcalCarbohydrates: 67gProtein: 42gFat: 31gSaturated Fat: 13gCholesterol: 135mgSodium: 980mgFiber: 4gSugar: 7g

Notes

  • Keep the yogurt sauce warm but never let it boil vigorously.
  • If the sauce becomes too thick, loosen it with a little reserved lamb broth.

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