Mansaf | Traditional Jordanian Dish | Jordan Travel Guide | Kolkata to Jordan

Soak jameed in water overnight to rehydrate.

Cut lamb into large pieces and season with salt and black pepper.

In a large pot, heat oil over medium heat and brown the lamb on all sides.

Add chopped onion and garlic to the pot, sauté until translucent.

Pour in water and bring to a boil, then reduce heat and simmer for 1.5-2 hours until lamb is tender.

Remove lamb and strain the broth, reserving the liquid.

In a separate pot, cook jordanian rice in the reserved broth until fluffy.

In a blender, combine soaked jameed with some of the broth and blend until smooth.

Return the blended jameed to the pot, heat gently, and stir until thickened.

Toast pine nuts and almonds in a dry skillet until golden.

Place flatbread on a large serving platter, layer with rice, and top with lamb.

Pour the jameed sauce over the lamb and rice.

Garnish with toasted nuts, fresh parsley, and lemon wedges.

Serve hot, allowing guests to mix the dish together.

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