Jordan

Jordanian Mansaf

Name: Jordanian Mansaf
Prep time: 30 minutes
Cook time: 2–3 hours
Yield: 4–6 servings
Cuisine: Jordan
Ingredients: 1,600 g bone-in lamb shoulder, cut into large serving pieces; 4 litres cold water; 120 g red onion, roughly chopped; 8 g bay leaves; 430 g prepared/liquefied jameed; 290 g full-fat or strained plain yogurt; 260 g reserved lamb stock; 30 g clarified butter or ghee; 1,000 g rice; 100 g clarified butter or ghee; 1,000 ml water, plus additional water as required; 12.5 g salt; 3 g turmeric; Shrak (Saj) bread, as required; Mansaf rice; Cooked lamb; Toasted almonds; Toasted pine nuts; Additional hot jameed sauce for serving

Presented by

Basheer Mohammad Abdo

Worldchefs Certified Executive Chef · Cloud Kitchen Specialist

Master Member · United Arab Emirates

Yield: 4–6 servings
Preparation: 30 minutes
Cooking: 2–3 hours
Difficulty: Medium

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