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+ servings

Mansaf Recipe

Mansaf is definitely a unique dish in so many ways, from its ingredients to the way it tastes.
4.84 from 18 votes
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Course: Main Course
Cuisine: Middle Eastern
Keyword: National Dish, Traditional
Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: 6 people
Calories: 285kcal

Ingredients

For the Meat

  • 2 lbs Lamb Meat cut into chunks (including bones)
  • 6 cups Water
  • 2 crystals Gum Arabic
  • 4 Cloves whole
  • 4 Cardamom pods
  • 1 Cinnamon Stick
  • 13 Allspice berries
  • 1 Bay Leaf

For the Rice

  • 2 cups Rice
  • 4 cups Water
  • tsp Salt
  • Pinch of Saffron

For the Laban Sauce

  • 1 Laban Jameed
  • 4 cups Water

For the Bread Base

  • 2 loaves shrak or tortillas

For the Topping

  • 4 tbsp Almonds blanched and chopped
  • ¼ cup Parsley chopped

Instructions

For the Meat

  • Put the lamb in 6 cups of water, bring to a boil and add the spices.
  • When the water comes to a boil turn down to a slow simmer.
  • Cook for 2 hours or until the meat is tender. Add more boiling water if necessary.
  • Once the meat is done, pour through a sieve and preserve the water. Set the meat aside on a plate for later.

For the Laban Sauce

  • Wrap the laban in a cloth and break into pieces with a hammer.
  • Place the laban and 4 cups of water in a food processor and process until laban has dissolved.
  • Pour laban into a bowl through a sieve, set aside.
  • Pour the laban into the meat water, and put back on the heat. Bring to a boil.
  • Add the lamb chunks to the sauce (leaving out the spices).

For the Rice

  • In a pot, put 2 cups rice, 4 cups water, 1½ tsp salt and a pinch of saffron.
  • Bring to a boil, then reduce to a simmer and cook until all the water has gone.

Bringing It All Together

  • Toast your almonds in a frying pan with a little olive oil.
  • Tear bread into little pieces on a plate as a base for the meal.
  • Ladle some of the sauce over the bread on the plate.
  • Spread the rice over the bread.
  • Ladle more sauce over the rice.
  • Place the lamb chunks on top of the rice.
  • Ladle more sauce over the top.
  • Sprinkle toasted almonds and parsley over the entire dish.

Video

Nutrition

Calories: 285kcal | Carbohydrates: 32g | Protein: 22g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 429mg | Potassium: 346mg | Fiber: 1g | Sugar: 1g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg