Mansaf from Jordan

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The national dish of Jordan is Mansaf: Lamb, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations, if for a large group of people, like in weddings and other celebrations. --May 02:17, 24 March 2007 (MST) MAY-HUSUN


  • lamb, cut up in large pieces with bone
  • jameed, which is low fat yogurt, mixed with salt,then strained in cotton bags and dried in apple-sized balls
  • water
  • ½ teaspoon turmeric powder, for coloring
  • pine nuts, fried in corn oil until golden
  • almonds, boiled, peeled, and fried in corn oil until golden
  • calrose rice (medium grain, Egyptian)
  • vermicelli, for rice


  1. Jameed is soaked overnight in water.
  2. If in large balls, it is broken to smaller pieces before soaking.
  3. It is mixed with water in a blender the next day, to make a thick creamy consistency.
  4. Meanwhile lamb pieces are boiled in water with salt and pepper and optional, a large onion, whole.
  5. The creamy jameed pot is brought to a boil on medium heat, easily stirred constantly to prevent separation.
  6. Turmeric powder is added to give a sunny color for the jameed sauce.
  7. Lamb broth is added to jameed pot to dilute the thick jameed then lamb pieces are added.
  8. Rice is soaked in boiling water ans salt for at least 30 minutes and up to two hours.
  9. Vermicelli is fried in oil until golden then water is added.
  10. Quantity of water is one and a half times the rice.
  11. Ie for each cup of rice, a cup and a half water.
  12. Large trays are covered with the large flat Arabic bread (shraak) and dampened with jameed.
  13. On top of this, a layer of rice is heaped.
  14. The meat is then piled on top.
  15. Fried nuts decorate the top and all around which gives a great sight and greater taste.