Jordan’s AMAZING national dish, Mansaf

The SECRET ingredient in Jordan's national dish

by Middle Eats
Jordans AMAZING national dish Mansaf

Jordan’s national dish is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

I’m going to teach you about Jameed, Jordan’s secret ingredient that is packed full of MSG, then we’ll use it to make some Mansaf. It’s a lamb and rice dish, cooked in a Jameed sauce which is really flavourful.

  • Jordans AMAZING national dish Mansaf
  • Jordans AMAZING national dish Mansaf
  • Jordans AMAZING national dish Mansaf

Follow along with the 📝 recipes below👇🏾👇🏾

Jordans AMAZING national dish Mansaf
Pin Print

Jordan's national dish

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 200g (7oz) Solid Jameed or 1 500g box of liquid Jameed (Check Amazon, eBay, or your local middle eastern store)
  • 1 - 1.5kg (2-3lbs) of Lamb cubes. I recommend shoulder cut into large pieces
  • 6 Bay Leaves
  • 10 Cardamom Pods
  • 2 Onions

Rice

  • 2.5 Cups Medium Grain rice
  • 1/4 Tsp Turmeric
  • 3/4Tsp Salt
  • 1 Tbsp Butter/Clarified Butter

  • 70g Blanched almonds
  • 1 Tbsp Butter/Clarified Butter
  • 2-3 pieces of Saj, Markook, or Lavash Bread

Instructions

To cook the lamb:

  1. Place your lamb cubes in a large pot and completely cover with water
  2. Turn the heat up to high and cover with a lid. Bring to a boil and let the boiling continue for 10 minutes
  3. Open the pot and skim off any scum that has floated to the top
  4. Turn the heat down to medium, and allow this to simmer for 1-2 hours
  5. Remove from the heat once the fork-tender
  6. Strain the stock and set it aside

To Prepare the Jameed:

  1. Place your solid Jameed in a large bowl and completely cover with water
  2. Allow this to soak for 2 hours, changing the water every 30 minutes
  3. When the time is up, cut into small pieces and place them in your blender
  4. Add 300ml of water and blend into a smooth liquid
  5. If it's thick add more liquid until you reach a creamy texture

To make the rice:

  1. Wash the rice thoroughly until the water runs clear, then drain for 15 minutes
  2. Melt the butter in the pot over high heat, and add the turmeric and salt
  3. Add the rice, and fry in the butter for 2-3 minutes
  4. Pour in enough strained lamb stock to cover the rice by 1 inch or 2.5 cm
  5. Boil this on high heat (lid off) until the water line drops below the top of the rice
  6. When the water has receded, cover the pot with a tight lid and turn the heat down to low
  7. Allow to steam for 20 minutes

To cook the Jameed:

  1. Pour the Jameed liquid into a pot, then add stock until you get to a soupy consistency
  2. Turn the heat up to medium, and bring this to a simmer. Mix this occasionally to prevent the jameed from settling
  3. Once simmering, add your cooked lamb to the pot and cook for 10 minutes further. You may need to thin this out with more water if it thickens a lot while cooking

To Assemble:

  1. Place your bread on a serving platter
  2. Spread on a small amount of the jameed sauce
  3. Add the rice to the bread
  4. Lay the meat pieces onto the rice
  5. Toast your almonds in the butter then add to the meat
  6. Garnish with parsley and cover the platter with an additional piece of bread before serving
Did You Make This Recipe?
Tag us on Instagram at @book.recipe.official.

Chapters
0:00 Intro
0:40 What is Jameed?
2:35 How to prep Jameed
3:22 Making the Lamb stock
4:21 Simple Yellow rice
5:19 Making the Jameed Sauce
6:41 Garnish and Assembly
7:50 Taste test & review

Recipe video


Enjoy

Let us know what you think of today’s Jordan national dish tips, tricks, and hacks!

Related Recipes

Leave a Reply

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More