Mansaf | Arabic rice recipe with Yoghurt sauce | Jordanian Mansaf recipe | منسف

jameed

🥗Healthier: Greek yogurt

💰Cheaper: regular yogurt

Greek yogurt provides a similar tangy flavor with fewer calories.

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds offer a similar crunch at a lower price.

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil is healthier and can be used for cooking.

Wash and drain the mutton.

Boil water and add the meat in, cook for 5-6 minutes.

Drain the water and rinse the mutton pieces.

Add oil into a cooker and saute the whole spices and onion for 2-3 minutes.

Add the mutton, pepper, salt and water to cover the meat.

Cook for 6-7 whistles or until the meat is done.

Wash and soak the rice for 30 minutes. Once cooked, take out the mutton and strain the stock.

Add ghee into a pan, add rice, water, turmeric powder and salt.

Cook over medium heat until the rice is done.

Mix liquid jameed and yoghurt (2 cups of yoghurt for 1 cup of jameed), add cornflour.

Heat ghee in a pan and saute the garlic for a minute. Add the jameed mix and add the remaining stock.

When it boils, add the mutton pieces and cook for 20-25 minutes over medium heat.

Fry nuts for garnish.

Usually served over Arabic bread, I used saaj bread.

Cooking Techniques

Equipment Needed

Spice Level: