Prep 90 min
Cook 1 hr 30 min
Serves 2–3
Difficulty Medium
Cuisine Jordanian

Mansaf is the kind of dish that earns its reputation. The sourness of the jameed cuts through the richness of the lamb, the yogurt softens and rounds the whole thing, and the turmeric-stained rice ties it together. My mother learned this yogurt-based version from a friend in a small town in the Middle East — not the jameed drink version you find most commonly — and it became a quiet family secret. This is that recipe, shared.

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Ingredients Serves 2–3

  • 2 large lamb shanks (or 3 small)
  • 1 large onion, large dice
  • 1 jameed liquid base carton (available at Arabic grocery stores or online)
  • 24–32oz whole milk yogurt
  • 2 cups white basmati rice (or jasmine)
  • ½ tsp turmeric
  • Light pickling spices: cardamom, allspice, coriander, cloves
  • 1–2 bay leaves
  • Markouk bread (optional)
  • ½ lb ground beef, for garnish (optional)
  • ¼ cup pine nuts, for garnish
  • ¼ cup sliced almonds, for garnish
  • Neutral oil
  • Salt to taste

Instructions

  1. Sear the lamb. Add neutral oil to a heavy-bottomed pan and sear the lamb shanks over high heat until deeply golden brown on all sides. Don't rush the sear — this is where the flavour foundation is built.

  2. Build the stock. Remove excess oil, then transfer the shanks to a pressure cooker (or keep in the same pot). Cover halfway with water, add the whole spice mix, bay leaf, and diced onion. Pressure cook on high for 50 minutes with a natural release, or simmer covered on the stovetop over medium heat for 3–4 hours until fork-tender.

  3. Soak the rice. While the lamb cooks, soak the basmati rice in water with ½ tsp of turmeric. The turmeric will stain the rice a rich golden yellow. Soak for at least 20 minutes, then strain and set aside.

  4. Make the jameed base. Combine the jameed carton with the yogurt — too little yogurt and the jameed becomes heavy and overpowering; too much and you lose its distinct flavour. Over low heat, slowly and gradually bring the mixture up to temperature, stirring constantly. Too fast and the mix will curdle. Patience here is everything.

  5. Finish the soup. Add the cooked lamb shanks to the jameed mixture along with 3 cups of your lamb stock — you can always add more later to adjust the consistency and taste. Simmer gently for 20–30 minutes. Don't leave it on the heat too long; prolonged cooking will start to kill the tangy flavour of the jameed.

  6. Cook the rice. Cook the strained rice using your preferred method. A simple absorption method works well: bring salted water or leftover stock to a boil, add the rice, reduce to the lowest heat, cover tightly, and cook for 15 minutes. Rest off the heat for 5 minutes before fluffing.

  7. Toast the garnish. Fry the pine nuts and sliced almonds in a small amount of neutral oil over medium heat until lightly golden. They carry-over-cook quickly, so pull them out a shade early. If using ground beef, cook it separately in a pan with a little oil and season with salt.

  8. Assemble and serve. Layer the rice on a large platter, place the lamb shanks on top, scatter the toasted nuts and optional ground beef over everything, then ladle the jameed soup generously over the dish. Serve with markouk bread on the side if you like — though it's just as good, and arguably better, without it.

Techniques used in this recipe

  • Technique Searing Meat

    High-heat browning that builds flavour through the Maillard reaction — the foundation of almost every braised or slow-cooked dish.

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  • Technique Making Stock

    Extracting gelatin, fat, and flavour from bones into a deeply rich liquid that becomes the backbone of sauces, braises, and rice.

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