Jordanian Mansaf
Jordan's national dish — مجسف — slow-cooked lamb in a rich jameed and yogurt broth, served over turmeric rice on flatbread and topped with toasted almonds and parsley. A dish built for sharing.
Method
Mansaf is more than a recipe — it is how Jordan marks its most important occasions. The jameed, a hard dried fermented yogurt, gives the broth a deep, tangy character that nothing else replicates. Plan ahead: this dish asks for time, but very little of it is difficult.
Wash the basmati rice thoroughly, then soak it in cold water with the turmeric. Set aside while you prepare the lamb.
Combine the jameed soup starter and Ayran in a large pot. Add the onion, cardamom pods, and bay leaves. Heat gently over medium heat, stirring occasionally.
In a separate large pot, place the lamb pieces and cover with cold water. Bring to a boil over high heat.
As the water comes to temperature, skim off and discard the grey scum that rises to the surface. Continue skimming until the broth runs clearer.
Drain the lamb, discarding the blanching water (or reserve it — with further cooking it can be turned into a plain broth). Return the lamb to the pot.
Pour the warm yogurt and jameed mixture over the lamb. Cook uncovered over medium-low heat for 2 hours, until the lamb is very tender and falling off the bone. Do not add salt — the jameed is very salty.
Heat the ghee in a pan over medium heat. Add the almonds and toast, stirring, until golden. Remove the almonds with a slotted spoon and set aside, leaving the ghee in the pan.
Drain the soaked rice. Add it to the ghee in the pan and toast, stirring, for 2–3 minutes until each grain is coated and beginning to colour.
Add enough water to the toasted rice to cook it according to the type of rice you are using. Cover and cook until the rice is done.
To assemble: spread the cooked rice over a large flat serving dish or tray. Arrange the lamb pieces on top. Ladle some of the yogurt broth generously over the lamb and rice. Scatter the toasted almonds and roughly chopped parsley over everything. Serve the remaining broth on the side for guests to add more as they like.
Notes
Do not add salt at any stage — the jameed soup starter is very salty and seasons the entire dish. The cardamom and bay leaves are optional but add warmth to the broth. This dish scales easily for a crowd as long as you have pots large enough. Traditionally eaten communally by hand from a shared platter, though utensils work fine too. Amounts for ghee, almonds, and parsley are estimated — adjust to taste.
