Jordanian Mansaf with Jameed Yogurt Sauce | CookOS

Jordanian Mansaf

Name: Jordanian Mansaf with Jameed Yogurt Sauce
Yield: 8 servings
Cuisine: Jordanian
Ingredients: 2 large pieces Shrak bread; 4 cups cooked yellow rice; 3 lbs lamb, bone-in; 2 cups Jameed sauce; 1/2 cup slivered almonds, toasted; 1/2 cup pine nuts, toasted; 1/4 cup fresh parsley, chopped

Jordanian mansaf is a layered showstopper combining fall-apart tender lamb, aromatic yellow rice, and tangy fermented jameed yogurt sauce, all served on crispy flatbread and crowned with toasted nuts. This national dish balances rich lamb with bright, salty yogurt for an unforgettable centerpiece.

🌍Jordanian 🏷️Mansaf 🏷️Middle eastern 🏷️Lamb 🏷️Rice Jameed

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Total

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

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Ingredients

2 large pieces Shrak bread
4 cups cooked yellow rice
3 lbs lamb, bone-in
2 cups Jameed sauce
1/2 cup slivered almonds, toastedoptional
1/2 cup pine nuts, toastedoptional
1/4 cup fresh parsley, choppedoptional

7 Ingredients

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Instructions

1
On a large serving platter, lay down the Shrak bread to cover the base.
2
Spread the cooked yellow rice evenly over the bread.
3
Ladle some of the warm Jameed sauce over the rice to moisten it.
4
Arrange the large pieces of cooked lamb on top of the rice.
5
Pour the remaining Jameed sauce generously over the lamb and rice.
6
Garnish the dish by sprinkling toasted slivered almonds and pine nuts all over.
7
Finish with a garnish of freshly chopped parsley.

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Tips & Notes

Pro tips

Simmer lamb gently—vigorous boiling toughens the meat; aim for small, steady bubbles and plan 1.5–2 hours for bone-in pieces to become fall-apart tender.
Toast nuts just before serving to preserve crunch; add them after the jameed sauce so they don't soften.
Warm the shrak bread lightly before layering to make it pliable and prevent tearing when supporting the rice and lamb.
Reserve some lamb cooking liquid to thin the jameed sauce if it's too thick; the sauce should be pourable but still coat the back of a spoon.

Substitutions

Jameed → Greek yogurt thinned with lamb stock and finished with lemon juice and salt (less authentic but approximates tang and creaminess)
Shrak bread → lavash or thin pita (structure and flavor differ slightly, but texture is similar)
Pine nuts → cashews or walnuts (different flavor profile, but adds crunch and richness)

Storage & make-ahead

Store cooked lamb and jameed sauce separately in airtight containers for up to 3 days; reheat the lamb gently in its liquid and warm the sauce separately before serving.

Common Questions

What is jameed and where do I buy it?

Jameed is a dried, salted yogurt traditional to the Levant, sold as hard balls or powder. Find it at Middle Eastern markets, specialty grocers, or online retailers; it dissolves into a tangy sauce when rehydrated.

Can I make mansaf without bone-in lamb?

Yes, boneless lamb shoulder or leg works, though bone-in pieces add flavor and body to the sauce; reduce cooking time slightly for boneless cuts.

How do I know when the lamb is tender enough?

The meat should shred easily with a fork and fall from the bone; typically 1.5–2 hours simmering at a gentle boil for bone-in pieces.

Can I prepare mansaf ahead of time?

Yes—cook the lamb and prepare the jameed sauce up to 2 days ahead, refrigerated separately; reheat gently before layering with rice and bread.

What's the best way to toast the nuts?

Toast almonds and pine nuts separately in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant and golden; watch closely to avoid burning.