Image alt

Jordanian Mansaf

Mansaf is porridge of lamb with its milk, bread, local wheat or rice. It is the most famous meal in Jordan. It is the national dish in Jordan. It is cooked at weddings, funerals, and various occasions. Al-Mansaf is distinguished from other types of Arab cooking by using Jameed (Al-Aqt) milk, which is made from milk after turning it into yoghurt consisting of lamb with Jameed liquid and rice.

Total Time
90 mins
Serves 5

How to Make It

  • 1. Part
    To prepare the Jameed: We overcook the Jameed stones, then put the Jameed in a bowl, add warm water to it, stir them a little, and then mix them in the blender until we get a creamy texture. We put in a pot on the fire ghee, then add the lamb meat to the pot and roast it and then add cold water to it and leave them until the water starts boiling, we put the pot of milk on a medium heat and then add the meat to it, we put cardamom, bay leaf and an onion in a cloth and tie it and then put it Milk pot and leave the milk until leveling.
  • 2. Part
    To prepare the rice: In a cooking pot, put ghee and a little oil, then put the pot on the fire until the fat melts, then add the rice to the pot, then add turmeric, cardamom, salt, then roast the rice and after roasting, add the water to the rice and leave them until boiling. After the milk is cooked, we take out the spice cloth from the bowl, close the fire, then add the Arabic ghee, and then remove the meat from the milk bowl. Application: We spread the shrak bread in a tray, then put a little jameed on it, then add rice, then meat, decorate with nuts and parsley, and it is ready.


      • Page 1 of 1.
    Your Rating


    • Shrak bread
    • Nuts as desired
    • 3 tablespoons vegetable oil
    • tablespoon of regular ghee
    • Half a teaspoon of salt
    • 5 bay leaves
    • small onion
    • Half a teaspoon of cardamom powder
    • Half a teaspoon of turmeric
    • 2 tablespoons Arabic sheep ghee
    • For every cup of rice, one and a half cups of wate
    • Kilo rice
    • 1.5 kg lamb with bone
    • 2 (liters of water (can be increased
    • 3 Jameed Stones


    Share Recipe

    Other Recipes You May Like

    Course Title


    5.0 (3)
    Course Title

    Ashure dessert

    4.0 (1)
    Course Title

    kumpir potato

    4.5 (2)
    Course Title

    Turkish Kofta

    4.0 (5)
    Course Title

    Pancake oat and cupcake oat

    4.0 (1)
    Course Title

    Fettuccine Alfredo

    4.0 (1)
    Course Title

    Rice with peas | the right way to store peas

    4.3 (3)
    Course Title

    Turkish Doner (Turkish Shawarma)

    4.3 (3)