Mansaf with Jameed - Whole Milk Yogurt Recipe

Welcome to the heart of Jordanian cuisine! Mansaf, the national dish of Jordan, is more than just a meal; it's a symbol of hospitality, tradition, and communal joy. Imagine tender, slow-cooked lamb, fragrant rice, and a distinctive tangy sauce made from jameed (fermented dried yogurt), all served atop thin shrak bread. If you've been searching for a truly authentic recipe with whole milk yogurt that captures the true essence of Mansaf, you've found it. This guide is designed to help you create a show-stopping Mansaf, demystifying the jameed sauce and ensuring a smooth, flavorful experience.
Our promise to you:
This recipe works beautifully with both traditional dried jameed balls and convenient liquid jameed (soup starter).
You’ll achieve a smooth, velvety sauce every single time, free from any grit.
We provide a clear timeline and troubleshooting tips to guide you through every step.
Ready to dive into a culinary adventure?

Ingredients

• For the Lamb & Broth:
• 3-4 lbs bone-in lamb (shoulder or shank), cut into large pieces
• 1 large onion, quartered
• 4-5 green cardamom pods
• 2-3 bay leaves
• 1 cinnamon stick
• 1 tsp whole black peppercorns
• 1 tbsp salt (or to taste)
• For the Rice:
• 3 cups medium-grain rice (Egyptian rice preferred), rinsed until water runs clear
• 1 tbsp ghee or olive oil
• ½ tsp ground turmeric
• 4-5 cups reserved lamb broth (or water, if needed)
• 1 tsp salt
• For the Jameed Sauce Base:
• 500g (approx. 17-18 oz) liquid jameed OR 250g (approx. 9 oz) dried jameed balls, reconstituted (see Jameed 101 for details)
• 1 cup plain whole milk yogurt (full-fat is best)
• 2 tbsp cornstarch or all-purpose flour
• 1-2 cups reserved warm lamb broth
• For Assembly & Garnish:
• 4-6 pieces shrak bread (also known as markook or saj bread)
• ½ cup toasted slivered almonds or pine nuts
• ¼ cup fresh parsley, chopped
• Optional Sides:
• Pickled vegetables (e.g., cucumbers, turnips)
• Fresh radishes or green onions

Directions

1. Prep Lamb & Build Broth:
   1. Place lamb pieces in a large pot or Dutch oven and cover with cold water. Bring to a boil. Skim off any foam that rises to the surface. (Some cooks briefly parboil and discard the first water to ensure a cleaner broth and milder lamb flavor; if you prefer this, drain lamb after 10-15 minutes, rinse, then proceed).
   2. Add the quartered onion, cardamom pods, bay leaves, cinnamon stick, black peppercorns, and salt to the pot. Cover and simmer gently for 2.5 to 3 hours, or until the lamb is fork-tender and easily falls off the bone.
   3. Carefully remove the lamb pieces and set aside. Strain the broth through a fine-mesh strainer into a clean bowl, discarding the aromatics. You should have about 6-8 cups of broth. Reserve for the rice and jameed sauce.
2. Cook the Rice:
   1. In a medium pot, melt the ghee or heat the olive oil over medium heat. Add the turmeric and cook for 30 seconds until fragrant.
   2. Add the rinsed rice and stir to coat evenly. Pour in 4-5 cups of the reserved lamb broth (or water if you prefer a less rich rice, or don't have enough broth). Add salt.
   3. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed. Remove from heat and let rest, covered, for 10 minutes before fluffing with a fork.
3. Make the Jameed Sauce (No Curdling, No Grit):
   1. In a large bowl, whisk together the liquid jameed (or reconstituted dried jameed), plain whole milk yogurt, and cornstarch/flour until completely smooth and lump-free. A blender can be used for extra silkiness, especially if using dried jameed.
   2. Gradually whisk in 1-2 cups of the warm reserved lamb broth into the jameed mixture. This tempering step helps prevent curdling.
   3. Transfer the mixture to a clean pot. Heat gently over medium-low heat, whisking continuously. Never allow it to come to a hard boil, as this can cause curdling. Continue to whisk until the sauce thickens slightly and is smooth.
   4. For an extra-silky texture, strain the finished sauce through a fine-mesh strainer into another clean pot.
4. Finish Lamb in Sauce:
   1. Add the cooked lamb pieces to the jameed sauce. Simmer gently for 15-20 minutes, allowing the lamb to absorb the rich flavors of the sauce.
5. Assemble the Platter:
   1. Arrange the shrak bread pieces on a large serving platter, overlapping them slightly to cover the base.
   2. Ladle a generous amount of the jameed sauce over the shrak bread to moisten it.
   3. Spoon the cooked rice in a large mound over the moistened bread.
   4. Arrange the lamb pieces on top of the rice.
   5. Ladle more jameed sauce over the lamb and rice, ensuring everything is well coated.
   6. Garnish generously with toasted almonds or pine nuts and fresh chopped parsley.