Mansaf: A Traditional Jordanian Dish

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How to Prepare Traditional Jordanian Mansaf: A Comprehensive Guide

Jordanian Mansaf is one of the most iconic dishes in Jordan, often served during celebrations, large gatherings, and important occasions. Known for its rich flavors and deeply rooted cultural significance, Mansaf is made from lamb cooked in a special fermented yogurt sauce called “jameed” and served over a bed of rice. This article will provide a detailed guide on how to prepare Mansaf, including ingredients, step-by-step instructions, and nutritional information.

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Table of Contents

1. Introduction to Jordanian Mansaf
2. Ingredients Needed for Mansaf
3. Step-by-Step Cooking Instructions
4. Serving Suggestions
5. Nutritional Information of Mansaf (Table)

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Introduction to Jordanian Mansaf

Mansaf, which holds a special place in Jordanian culture, has historical significance as a dish that represents hospitality and unity. It is traditionally served on large platters, shared by family and guests, and eaten with the hands. The key ingredient in Mansaf is jameed, a dried yogurt that gives the dish its distinct flavor. While variations of Mansaf exist across the Levant, the Jordanian version remains the most renowned for its robust flavor and tradition.

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Ingredients Needed for Mansaf

For the Meat and Jameed Sauce:

• 1 kg (2.2 lbs) of lamb (bone-in pieces for richer flavor)
• 500 g (1 lb) of jameed (fermented, dried yogurt; can be found in Middle Eastern stores) or substitute with liquid yogurt or labneh if unavailable
• 1 large onion, quartered
• 5 cups of water (for boiling meat)
• 3-4 cardamom pods
• 2 bay leaves
• 1 cinnamon stick
• 1 teaspoon black pepper
• Salt to taste
• 1 teaspoon turmeric (optional for added color)

For the Rice:

• 2 cups basmati rice (or any long-grain rice)
• 3 cups of water (for cooking rice)
• 2 tablespoons vegetable oil or ghee
• Salt to taste
• 1 teaspoon ground cardamom (optional for flavor)

For Garnishing:

• 1/2 cup slivered almonds (roasted)
• 1/2 cup pine nuts (roasted)
• Fresh parsley (chopped, for garnish)
• Bread (optional: Shrak bread or pita bread for serving)

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Step-by-Step Cooking Instructions

Step 1: Preparing the Jameed

1. Soak the Jameed: If using dry jameed, soak it in warm water overnight to soften it. If using a liquid yogurt substitute, skip this step.
2. Blend the Jameed: Once the jameed has softened, blend it with some water until smooth. Set aside.

Step 2: Cooking the Lamb

1. Boil the Lamb: In a large pot, bring 5 cups of water to a boil. Add the lamb, quartered onion, cardamom pods, bay leaves, cinnamon stick, black pepper, and salt.
2. Simmer the Meat: Reduce heat and simmer for about 1.5–2 hours, or until the lamb is tender and cooked through. Skim off any foam that forms on the surface of the broth.
3. Remove the Lamb: Once the meat is cooked, remove it from the broth and set aside. Strain the broth and reserve it for later use in the jameed sauce.

Step 3: Making the Jameed Sauce

1. Simmer the Jameed: Pour the blended jameed (or liquid yogurt) into a large pot and gradually add the reserved lamb broth, stirring constantly to prevent curdling.
2. Add the Lamb: Once the sauce starts to simmer, add the cooked lamb pieces back into the sauce. Let the lamb simmer in the jameed sauce for about 30 minutes to allow the flavors to meld.
3. Season the Sauce: Taste and adjust the seasoning with salt and turmeric (optional for color). Keep the sauce on low heat until serving.

Step 4: Cooking the Rice

1. Rinse the Rice: Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and ensures fluffy rice.
2. Cook the Rice: In a pot, heat the vegetable oil or ghee and add the rice. Stir to coat the grains. Add water, salt, and cardamom, if using, then bring to a boil.
3. Simmer the Rice: Reduce the heat to low, cover the pot, and let the rice cook for about 15-20 minutes or until the water is fully absorbed and the rice is tender.

Step 5: Preparing the Garnishes

1. Roast the Nuts: In a small pan, roast the slivered almonds and pine nuts until golden brown. Set aside.
2. Chop Parsley: Finely chop the fresh parsley for garnish.

Step 6: Assembling the Mansaf

1. Layer the Bread: If using shraak bread or pita, tear the bread into pieces and arrange it on a large serving platter.
2. Add the Rice: Spread the cooked rice evenly over the bread.
3. Place the Lamb: Arrange the lamb pieces over the rice.
4. Pour the Jameed Sauce: Generously pour the jameed sauce over the lamb and rice, ensuring that the dish is thoroughly coated.
5. Garnish the Mansaf: Sprinkle the roasted almonds, pine nuts, and fresh parsley on top of the dish.

Step 7: Serving Mansaf

Mansaf is traditionally served on a large platter, and guests are encouraged to eat using their right hand, forming small balls of rice, lamb, and jameed sauce. If preferred, it can be served with spoons, but the traditional experience enhances the cultural significance of the dish.

what is Jameed ?

Jameed is a crucial element in Jordanian Mansaf, known for giving the dish its distinct flavor. It is a type of dried, fermented yogurt traditionally made from sheep or goat milk. Jameed is hard and needs to be reconstituted in water before being used in cooking.

Preparing Jameed

1. Soaking Jameed:
   • If you’re using dried jameed (which comes in a solid, rock-like form), it must be soaked in warm water for several hours, ideally overnight, to soften it. This step is necessary to break down the hard texture of the jameed.
2. Blending Jameed:
   • After the jameed has soaked and softened, you need to blend it with some of the soaking water or lamb broth until it reaches a smooth, yogurt-like consistency. This helps make it easier to mix into the dish and ensures that it will cook into a creamy sauce.
3. Alternative for Jameed:
   • If jameed is unavailable, some cooks use liquid yogurt or labneh (strained yogurt) as a substitute. While these alternatives can mimic the texture and some aspects of the flavor, they lack the intense tanginess and richness of authentic jameed.

Once the jameed is prepared, it is cooked and combined with lamb and rice in the dish, forming the flavorful sauce that is poured over the Mansaf. The jameed sauce is the heart of the dish and provides the signature tangy taste that distinguishes Mansaf from other Middle Eastern lamb dishes.

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Nutritional Information of Mansaf (Per Serving)

Nutrient	Amount Per Serving (approx. 350g)	% Daily Value*
Calories	680 kcal	34%
Protein	32 g	64%
Carbohydrates	72 g	24%
Fats	28 g	43%
Saturated Fats	10 g	50%
Cholesterol	90 mg	30%
Sodium	950 mg	40%
Dietary Fiber	2.5 g	10%
Calcium	120 mg	12%
Iron	4 mg	22%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Conclusion

Jordanian Mansaf is a dish that brings people together, symbolizing unity and hospitality. While the process of preparing Mansaf might seem complex, the results are worth every effort. The rich lamb, infused with the distinctive flavor of jameed and paired with fragrant rice, is a culinary experience unlike any other.

This dish represents more than just food—it is a cultural experience, a connection to Jordan’s history, and a symbol of community. Whether for a festive occasion or a family gathering, Mansaf will surely leave a lasting impression on everyone who tastes it.

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