Mansaf is a traditional Jordanian dish that holds significant cultural importance. It’s often referred to as the “National Dish of Jordan” and is typically served on special occasions and celebrations. The name ‘Mansaf’ translates to ‘to serve’, reflecting its role as a dish meant for guests or large gatherings.
About Mansaf:
This hearty meal consists of lamb cooked in fermented dried yogurt (called ‘jameed’), served over rice, and topped with crispy, toasted Jordanian flatbread known as ‘karase’. It’s a rich, savory dish with a slightly sour tang from the jameed.
Recipe for Mansaf:
Ingredients:
1. 2 kg (4.4 lbs) of leg of lamb or mutton
2. 5 liters (about 20 cups) of water
3. 2 kg (about 8 cups) of finely ground, uncooked long-grain rice
4. 1 kg (about 4 cups) of ‘Jameed’ – Fermented dried yogurt (can be substituted with 2 cups of Greek yogurt mixed with 1 cup of sour cream or thick labneh, left to ferment at room temperature for a few days until it thickens and develops a slight sourness)
5. Salt to taste
6. 4-5 whole cloves per lamb leg
7. 2-3 stalks of fresh rosemary (or 1 tsp dried rosemary)
8. 10-12 Jordanian flatbreads (karase), toasted until crispy
9. Ghee or clarified butter for serving
Instructions:
- Prepare the Jameed: If using fresh yogurt, mix it with sour cream or thick labneh and let it ferment in a warm place (around 70°F/21°C) for 3-4 days, stirring occasionally until it thickens and becomes slightly sour.
Marinate the Lamb: Rinse the lamb under cold water and pat dry. Rub salt into the meat, then place the cloves in slits made across the surface of the lamb. Stuff the cavities with rosemary sprigs. Let it marinate for at least 2 hours or overnight.
Cook the Lamb: Place the lamb in a large pot, add water and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover, and let it simmer until tender (about 1.5 to 2 hours).
Prepare the Rice: While the lamb is cooking, rinse the rice under cold water until the water runs clear. In a separate pot, combine the rice with enough water to cover by about 2 inches. Bring to boil, then reduce heat, cover, and simmer for about 15-20 minutes or until all the liquid is absorbed.
Combine and Serve: Once both the lamb and rice are ready, remove the lamb from the pot and set aside. Strain the cooking liquid to remove solids and return the strained liquid to the pot with the cooked rice. Stir in the jameed until it’s well incorporated into the rice, making sure not to mash the grains.
Assemble: Slice the cooked lamb thinly (about 1 cm thick). Arrange a layer of rice at the bottom of a large platter, then top with slices of lamb. Pour some of the jameed-infused broth over the meat. Repeat these layers until everything is used up, finishing with a layer of rice topped with more jameed sauce.
Garnish and Serve: Break apart the toasted flatbreads and scatter them over the top. Drizzle with ghee before serving. Traditionally, Mansaf is eaten with the hands, starting with the rice and using pieces of bread to scoop up the lamb and sauce.
Enjoy this rich, flavorful dish that encapsulates Jordanian hospitality and tradition!
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