THE RICHEST DISH OF THE MIDDLE EAST - MANSAF the Ultimate Jordanian dish

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.

Prepare the jameed by breaking it into small pieces and rinsing it to remove excess salt.

Soak the jameed in 2 cups of boiling water for about an hour until soft.

Wash 2 kg of Egyptian rice until the water runs clear, then soak it in hot water for 30 minutes with 1 tablespoon of salt.

Rinse the lamb shanks and place them in a large pot covered with 6 to 7 cups of cold water, adding a chopped onion and bay leaves.

Bring the pot to a boil, skimming any foam that forms, and cook the lamb for about an hour until tender.

Remove the lamb from the stock and strain the stock for later use.

Strain the soaked rice and add it to a large pot with 4 tablespoons of ghee, seasoning with 2 tablespoons of salt and a tiny touch of turmeric.

Toast the rice in the ghee for about 3 minutes, then add 2 cups of lamb stock and 3 cups of boiling water.

Bring the rice to a boil uncovered, then reduce the heat to the lowest and cook for 20 to 30 minutes until fluffy and sticky.

Dissolve the softened jameed in a blender or by hand, then strain it into a pot.

Mix 4 cups of full fat plain yogurt with 1 tablespoon of cornstarch and add it to the jameed, along with 2 cups of lamb stock, bringing it to a boil.

Season the sauce with a tiny touch of turmeric, cardamom, dried thyme, chamomile, mint, and 1 tablespoon of ghee, then add the lamb shanks back into the pot and boil for 20 minutes.

Prepare a salsa by chopping a red onion and 2 chili peppers, mixing with lemon juice, vinegar, and a pinch of salt.

To serve, place a piece of Shrak bread at the bottom of a large plate, add jameed sauce, layer with rice and lamb shanks, and garnish with toasted pine nuts and shaved almonds.

Pour remaining ghee over the garnished dish and sprinkle with parsley.

Cooking Techniques

Equipment Needed

Spice Level: