Recipe

Mansaf

Jordan’s iconic lamb-and-yogurt feast with fluffy rice, toasted nuts, and that signature tangy jameed sauce.

By Matt Campbell

•

4.8

A large platter of Jordanian mansaf with lamb pieces in a pale yogurt sauce over rice, topped with toasted almonds and pine nuts, set on a warm kitchen table

Mansaf is one of those dishes that makes your kitchen feel like it’s hosting a holiday, even if it’s just a random Saturday and you are wearing sweatpants. At its core, it’s simple: tender lamb, rice, and a tangy, savory yogurt sauce made from jameed (a fermented, salted yogurt that’s strained and dried until rock-hard). But the vibe is big. Creamy sauce. Fluffy rice. Toasted nuts. A little bread underneath that drinks up all the good stuff. That first bite should make you pause and go, “Okay, wow.”

This version is written for real life home cooking. I’ll show you the classic method with jameed, plus a solid Plan B if jameed is hard to find. Either way, you’ll end up with a cozy platter that tastes deeply seasoned, bright, and surprisingly not fussy once you get moving.

Bowls of rice, lamb pieces, jameed or yogurt, onions, spices, almonds, pine nuts, and flatbread arranged on a bright kitchen counter

Why It Works

Fall-apart lamb: A gentle simmer with aromatics gets you tender meat and a broth that powers the whole dish.
That signature tang: Jameed brings salty, fermented depth that makes mansaf taste unmistakably like mansaf.
Less curdling drama: You temper the sauce and keep the heat gentle, so the yogurt stays silky.
Big texture payoff: Fluffy rice plus crunchy toasted nuts plus bread that soaks it all up equals a perfect bite every time.

Lamb pieces simmering in a large pot with onions and bay leaves, steam rising on a home stove

Pairs Well With

Storage Tips

Store components separately if you can. Mansaf reheats best when the rice, lamb, and yogurt sauce are kept in separate containers.

Fridge: Store for up to 3 to 4 days in airtight containers.
Freezer: Freeze the lamb and sauce for up to 2 months. Rice can be frozen too, but it dries out faster. If you freeze rice, add a splash of water when reheating.
Reheat gently: Warm the sauce on low heat, stirring often. If it thickens too much, loosen with a splash of broth or water. Avoid a hard boil to prevent splitting.
Nuts: Keep toasted nuts at room temp in a jar for 3 to 4 days, or in the freezer for longer. Add them at the last second so they stay crunchy.

Separate containers of rice, lamb, and yogurt sauce labeled by position on a kitchen counter, ready for refrigeration

Common Questions

What is jameed, and where do I find it?

Jameed is a traditional Jordanian staple made by fermenting yogurt (often sheep or goat milk), salting it, straining it, then drying it into very hard balls or blocks. You’ll often find it at Middle Eastern grocery stores, Jordanian or Levantine markets, or online. Some shops carry jameed powder, which is even easier for home cooking.

Can I make mansaf without jameed?

Yes. The flavor will be a little less funky and salty, but still delicious. Use the substitute in the ingredients list: full-fat plain yogurt plus labneh or sour cream, and salt to taste. Keep the heat low and stir often.

How do I keep the yogurt sauce from curdling?

Three things: full-fat dairy, temper with warm broth, and avoid a hard boil. Keep it steaming or at a bare, gentle simmer and stir often.

What kind of lamb cut works best?

Lamb shoulder is the cozy, low-effort special occasion move. It gets tender without drying out. Lamb shanks are also great but take longer. Bone-in cuts add flavor to the broth.

Do I have to serve it on bread?

Traditionally, yes. Thin flatbread (shrack, markook, or even large pita) lines the platter and soaks up sauce. If you skip it, you still get an amazing bowl meal, but the bread layer is part of the magic.

A creamy pale yogurt sauce being stirred in a saucepan with a wooden spoon, smooth and steaming gently

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large heavy pot or Dutch oven (for lamb)
Medium saucepan (for yogurt sauce)
Fine-mesh strainer (optional, for extra-smooth sauce)
Rice pot with lid
Small skillet (to toast nuts)
Whisk and ladle
Large serving platter

The first time I tried making mansaf, I treated the yogurt sauce like any other sauce and cranked the heat because I wanted it done. Predictably, it threw a little tantrum and split. Still tasty, still eaten, but not exactly the silky, creamy situation I was going for. Now I take the slow route: gentle heat, steady stirring, and a quick temper with warm broth. Mansaf is celebratory food, and it cooks best when you act like you have time, even if you do not.

Mansaf

(4.8 Reviews)

Prep Time 30 minutes

Cook Time 2 hours 15 minutes

Total Time 2 hours 45 minutes

Servings 6

Ingredients

For the lamb and broth

3 to 3 1/2 lb lamb shoulder or shanks (bone-in preferred), cut into large chunks
1 large onion, quartered
3 garlic cloves, smashed
2 bay leaves
6 green cardamom pods, lightly crushed
1 tsp black pepper
1 1/2 tsp kosher salt, plus more to taste
8 cups water (more as needed)
Optional warm spices (household-style): 1/2 tsp ground allspice or a small cinnamon stick

For the jameed yogurt sauce

10 to 12 oz jameed (ball/block), soaked and blended until smooth or 6 to 8 tbsp jameed powder (prepare per package directions)
2 to 3 cups warm lamb broth (from the pot), plus more as needed
1 egg, lightly beaten (common stabilizer, optional but helpful)

Jameed substitute (if you cannot find it)

3 cups full-fat plain yogurt
1 cup labneh or full-fat sour cream
1 to 2 tsp kosher salt (start small, adjust to taste)
1 tbsp lemon juice (optional, for extra tang)
1 to 2 cups warm lamb broth or water (to thin, as needed)
Optional: 1 egg, lightly beaten (common stabilizer)

For the rice

3 cups basmati rice, rinsed until water runs mostly clear
3 tbsp ghee or butter
1 tsp turmeric (for color, optional)
1 tsp ground cumin
1 tsp kosher salt
4 1/2 cups water or lamb broth (adjust if your rice brand needs a little more or less)

To finish and serve

2 to 3 large pieces thin flatbread (markook/shrack) or 2 to 3 large pitas
1/3 cup slivered almonds
1/4 cup pine nuts
2 tbsp ghee or butter (for toasting nuts)
Chopped parsley (optional)

Pine nuts and slivered almonds toasting in a small skillet with melted butter on a home stove

Instructions

Start the lamb. Add lamb, onion, garlic, bay leaves, cardamom, pepper, salt, water, and any optional warm spices to a large pot. Bring to a boil, then reduce to a gentle simmer. Skim foam for the first 10 minutes if needed. Cover and simmer 1 1/2 to 2 hours, until the lamb is very tender.
Strain and reserve the broth. Transfer lamb to a bowl. Strain the cooking liquid and discard the aromatics. Skim fat from the surface if you want a lighter sauce. Reserve about 2 to 3 cups broth for the sauce, plus more if you want to cook the rice in broth.
Soak and blend jameed (skip if using powder). While the lamb cooks (or while it rests), break jameed into chunks and soak in warm water for at least 30 minutes. Blend with some soaking water until completely smooth. For extra silky sauce, strain it.
Cook the rice. In a pot, melt ghee. Stir in rinsed rice, turmeric (if using), cumin, and salt for 1 minute. Add water or broth, bring to a boil, then cover and simmer on low for 15 minutes. Turn off heat and let it steam, covered, 10 minutes. Fluff. If your rice brand runs thirsty or dry, adjust the liquid next time. You want tender grains, not mush.
Make the jameed sauce (low and slow). In a saucepan over low heat, whisk the blended jameed. While whisking, slowly drizzle in 2 cups warm, not boiling lamb broth. If using the egg, whisk it in once the mixture is smooth and warmed through. Keep the sauce steaming or at a bare, gentle simmer, stirring often, until slightly thickened, 10 to 15 minutes. Avoid a hard boil. Add more broth if it gets too thick.
If using the yogurt substitute sauce, do this instead. Whisk yogurt, labneh or sour cream, salt, and lemon juice (if using) until smooth. Set the saucepan over low heat and slowly whisk in 1 to 2 cups warm broth or water until it is pourable. If using the egg, whisk it in once the mixture is smooth. Keep it steaming or at a bare, gentle simmer, stirring often, 10 to 15 minutes. Avoid a hard boil.
Finish the lamb in the sauce. Add lamb pieces to the sauce. Keep the heat very gentle (steaming or barely simmering) for about 10 minutes so the flavors mingle. Taste and adjust salt. The sauce should be tangy, savory, and pourable.
Toast the nuts. In a small skillet, melt ghee over medium-low heat. Toast almonds and pine nuts, stirring constantly, until golden and fragrant, 3 to 5 minutes. Pull them off heat immediately. They go from golden to burnt fast.
Assemble like a celebration. Line a large platter with flatbread. Spoon on a thin layer of yogurt sauce to soften it. Add the rice in a mound. Top with lamb pieces. Ladle over more sauce until everything is glossy and cozy.
Top and serve. Shower with toasted nuts and parsley if you like. Serve extra sauce on the side. Mansaf is best hot, shared, and eaten with enthusiasm.

Hands assembling mansaf on a large platter with flatbread, rice, lamb pieces, and yogurt sauce being ladled over the top in a warm kitchen

Nutrition information is estimated.

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Mansaf

Why It Works

Pairs Well With

Recommended

Lamb Gyros

Indian Jeera Rice

Kabuli Pulao

Camel Soup

Storage Tips

Common Questions

What is jameed, and where do I find it?

Can I make mansaf without jameed?

How do I keep the yogurt sauce from curdling?

What kind of lamb cut works best?

Do I have to serve it on bread?

Mansaf

Ingredients

For the lamb and broth

For the jameed yogurt sauce

Jameed substitute (if you cannot find it)

For the rice

To finish and serve

Instructions