Jordanian Mansaf

April 23, 2018

Prep Time: 30 minutes

Cooking Time: 3 hours

Serves: 8- 10 people


2 Balls of jameed (you can order it from

1 Litre of shanina (salted yogurt drink)

5 Kilos of lamb pieces with bones cut into pieces

6 Cups short grain rice 6 teaspoons of salt for rice

1 tablespoon of ghee

1 cup of fried pine nuts

1 cup of fried blanched almonds

2 tablespoons of corn starch

¼ cup cold water

3 onions chopped into quarters

2 tablespoons of cardamom pods

2 cinnamon sticks

6 bay leaves

5 black pepper corns

2-3 Shrak (lavash) bread


  • Place jameed in a plastic bag and crush until powdered
  • Soak jameed powder in hot water overnight
  • On the next day, place the soaked jameed together with the water in a food processor and process until well combined
  • Strain the jameed and transfer to a large pot or saucepan and add the shanina and the corn starch. Set aside
  • Place meat in a large pot, add cold water (must cover the meat) and bring to a boil over high heat. Once boiled, discard the water and add boiling water to cover the meat. Add the onions, cardamom, bay leaves, cinnamon sticks, black pepper to the water, cover and let cook for at least two hours
  • After the meat has cooked for one and a half hours, bring the jameed and shanina mixture to a boil (this should take about 20 minutes). Once boiled, transfer all meat pieces from the meat stock and into the jameed while still cooking the jameed. Add 2-3 liters of meat stock and stir. Let cook for another hour or until the meat is cooked through
  • Meanwhile while the meat is cooking in the jameed, prepare the rice.
  • Soak the rice in hot water, rinse well then strain while the meat is cooking in water. To cook the rice, place the ghee in the rice cooking pot, add the rice and salt and stir well for 2-3 minutes. Add enough boiling water to cover the rice and let cook for another minute or two. Cover the pot and reduce the heat to low and let cook for 30 minutes or until the rice is cooked through.
  • To assemble the mansaf: on a big round plate, place the lavash bread, add the rice and strained meat pieces on top and garnish with the fried pine nuts and almonds. Serve with the jameed in a separate bowl on the side
  • Serve with spring onions, pickles, radishes and hot green chilies


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