I TRIED the BEST MANSAF of my LIFE, from a MANSAF MASTER | JORDAN'S NATIONAL DISH!

Almost every celebration in Jordan has to include MAnsaf, for good reason! This dramatic dish is layered with delicate bread, aromatic rice, buttery soft lamb, and a riCh yogurt sauce to bring it all together. Topped with toasted almonds or pine nuts, this dish is one of the most popular dishes in the Arab world! I learned how to make iconic dish the most authentic way from Chef Saif from Jordan.

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MANSAF RECIPE
Ingredients: For Lamb Meat
2lb Lamb Bone-In Cuts (Lamb Chops or Loin Chops work great)
Water for Boiling Meat
3 Bay Leaves
1 Medium Cinnamon Stick
2 Cardamon Pods
1 Red Onion
Ingredients: For Fermented Yoghurt Sauce
1GL- Ayran Yoghurt
2.2lb – Jameed Kishk Concentrate
1 Cup - Lamb Stock
2 Tablespoon - Turmeric Powder
1 Teaspoon – Cardamon Power
2– Chicken Maggi Cubes
1 Spoon- Flour (Only needed if you need help thickening the sauce)

Ingredients: Rice
3 Cups – Parboiled Rice
6 Cups – Water
1tsp – Salt
1tsp – Turmeric powder
Ingredients: For the Topping
2- Parsley Bunch finely chopped
1/4lb – Slivered Almonds and Pine Nuts Toasted on skillet
Ingredients: Bread
1-Sheet of Markook Flat Bread

Instructions
For the Lamb
1. Put the lamb in water, bring to a boil and add the ingredients.
2. When the water comes to a boil turn down to a slow simmer.
3. Cook for 2 hours or until the meat is tender. Add more boiling water if necessary.
4. Continuously scoop away any foam on the surface and discard. We want the surface
of the pot to be as clear as possible from any foam. This process removes all Gamey smell
and taste from the lamb.
5. Once the meat is done, pour through a sieve and preserve about 3 cups of water. Set
the meat aside on a plate for later.

For the Fermented Yoghurt Sauce
1. Turn Burner on High
2. Place Ayran Yoghurt and Jameed Concentrate in Stock Pot
3. Add 1 Cup of Lamb Stock
4. During this stage, it is very important to continuously stir the pot until the mixture
comes to a rolling boil. This prevents any separation or clumping.
5. Once the Sauce boils, stop stirring and add all remaining ingredients/spices
6. Reduce heat to a Medium Low temperature
7. Add the lamb chunks to the sauce
For the Rice
1. In a pot, put 3 cups rice, 6 cups water, 1 tsp salt and a tsp of Turmeric.
2. Bring to a boil, then reduce to a simmer and cook until all the water has gone.
For the Bread
1. Visit a local international market and ask for MARKOOK bread. This a very thin
flatbread. Also found on Amazon!
Plating
1. Toast your almonds & Pine Nuts in a frying pan with a little olive oil, set aside.
2. Place bread flat onto a large Platter
3. Ladle some of the sauce over the bread on the platter.
4. Spread the rice over the bread.
5. Ladle more sauce over the rice.
6. Place the lamb chunks on top of the rice.
7. Ladle more sauce over the top.
8. Spread Toasted Almonds, Pine Nuts and parsley over the entire dish.