Mansaf
If you've got bone-in lamb shoulder, cut into large pieces, jameed and plain yogurt, you're most of the way to this Middle Eastern lamb: about 70 minutes of cooking across 6 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for large pot and saucepan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (9)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Put the lamb and quartered onion in a large pot, cover with cold water, bring to the boil and skim off the foam, then simmer gently for about 1.5 to 2 hours until the meat is fork-tender, seasoning with salt towards the end.
- Soak the jameed in warm water until soft, then blend it with the plain yogurt and a ladle of the lamb broth until completely smooth and pourable.
- Slake the cornflour in a little cold water, then pour the jameed mixture into a separate pot and bring to a very gentle simmer, stirring constantly in one direction with the cornflour, cardamom and cinnamon so it does not split, and cook for 10 to 15 minutes until slightly thickened.
- Lift the cooked lamb into the yogurt sauce and let it warm through for another 10 minutes while you rinse the rice and cook it in salted water until fluffy and tender.
- Toast the almonds and pine nuts in the ghee over medium heat until golden, watching closely so they do not burn.
- Lay the flatbread over a large platter, moisten it with some warm yogurt sauce, mound the rice on top, arrange the lamb over the rice and pour more sauce all over, finishing with the toasted nuts and serving the remaining sauce on the side.
You'll use: Large pot Β· Saucepan Β· Blender
What to serve with Mansaf
- Basbousa Dessert
- Chicken Shawarma Chicken
- Kofta Beef
- Labneh Starter
Tips & common questions
How long does Mansaf take to make?
About 70 minutes from start to finish β an estimate based on the 6 steps and 13 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Mansaf is an original Middle Eastern recipe developed in-house by Consomee. Photo: Mansaf 1.jpg by Abdulla aljammal, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.