Mansaf

Name: Mansaf
Prep time: 90 min
Cook time: 90 min
Total time: 180 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 4 lbs bone-in lamb shoulder or shank, cut into 3-inch pieces; 1 lb dried jameed (fermented dried yogurt) or plain full-fat yogurt, soaked overnight, liquid reserved; 2 cups long-grain white rice, rinsed; 1 large yellow onion, quartered; 4 tbsp unsalted butter; 2 tsp ground allspice; 1 tsp ground cinnamon; 1/2 tsp ground turmeric; 2 tsp kosher salt; 1 tsp black pepper; 2 bay leaves; 1/4 cup pine nuts, toasted; 4 pieces shrak (thin flatbread) or lavash; 1/4 cup fresh flat-leaf parsley, chopped

180 minHardServes 6640 cal/serving

Middle EasternDinnerStovetopStandardHigh ProteinPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 lbs bone-in lamb shoulder or shank, cut into 3-inch pieces
1 lb dried jameed (fermented dried yogurt) or plain full-fat yogurt, soaked overnight, liquid reserved
2 cups long-grain white rice, rinsed
1 large yellow onion, quartered
4 tbsp unsalted butter
2 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground turmeric
2 tsp kosher salt
1 tsp black pepper
2 bay leaves
1/4 cup pine nuts, toasted
4 pieces shrak (thin flatbread) or lavash
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Season the 4 lbs cut into 3-inch pieces bone-in lamb shoulder or shank all over with 2 tsp kosher salt, 1 tsp black pepper, 2 tsp ground allspice, and 1 tsp ground cinnamon.
2

In a large heavy pot, melt half the 4 tbsp unsalted butter over medium-high heat. Brown the lamb in batches until deeply seared on all sides, about 4 minutes per side. Remove and set aside.
3

In the same pot, combine the browned lamb, 1 large quartered yellow onion, 2 bay leaves, and enough cold water to cover by 2 inches. Bring to a boil, skim off any foam, then reduce heat to a low simmer. Cover and cook until the lamb is completely tender and falling off the bone to an internal temperature of 190°F (88°C) or higher, about 60-75 minutes. Reserve the lamb broth.
4

Dissolve the 1 lb soaked overnight, liquid reserved dried jameed (fermented dried yogurt) or plain full-fat yogurt in about 2 cups of the warm lamb broth, stirring until smooth. Pour into a saucepan over medium-low heat and simmer gently for 10 minutes, stirring constantly to prevent curdling. Do not boil. Taste and adjust salt.
5

In a separate saucepan, melt the remaining unsalted butter over medium heat. Add the 2 cups rinsed long-grain white rice and 1/2 tsp ground turmeric and stir to coat. Add 2 cups of the reserved lamb broth, bring to a boil, then reduce to the lowest setting, cover, and cook until tender, about 18 minutes. Fluff with a fork.
6

To serve: lay 4 pieces shrak (thin flatbread) or lavash on a large round platter. Spread the rice over the flatbread. Arrange the lamb on top of the rice. Ladle enough jameed sauce over everything to moisten generously. Scatter 1/4 cup toasted pine nuts and 1/4 cup chopped fresh flat-leaf parsley over the top. Serve the remaining sauce in a bowl on the side.

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Questions

What is Mansaf?

The national dish of Jordan, consisting of tender slow-braised lamb served over a bed of saffron rice and flatbread, all drenched in a rich fermented dried yogurt sauce called jameed. Plan ahead: jameed must be soaked overnight to reconstitute. This reference files it under Middle Eastern dinner: made on the stovetop, rated hard and about 180 minutes start to finish.

What internal temperature should Mansaf reach?

For Mansaf, the target internal temperature is 190 F (about 90 C), given in step 3. A probe thermometer removes the guesswork.

Can I skip the searing in Mansaf?

Step 2 reads: "Brown the lamb in batches until deeply seared on all sides, about 4 minutes per side." You can, but you give up flavor. The browning in step 2 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

What can I use instead of pine nuts in Mansaf?

The entry for Mansaf calls for 1/4 cup pine nuts, toasted. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

Can I make Mansaf dairy-free?

Yes. The dairy in Mansaf is 1 lb dried jameed (fermented dried yogurt) or plain full-fat yogurt, soaked overnight, liquid reserved, 4 tbsp unsalted butter. Swap the yogurt for an unsweetened coconut or soy yogurt; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Does Mansaf contain tree nuts?

Yes: 1/4 cup pine nuts, toasted. The full allergen list for this entry is gluten, dairy and tree nuts. Where the nuts are a garnish or a texture, toasted sunflower or pumpkin seeds stand in. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Mansaf?

Refrigerate what is left of Mansaf within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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