Authentic Jordanian Mansaf Recipe: Step-by-Step with Jameed

Ingredients (serves about 6-8 people)

• Lamb Meat (bone-in preferred) - 1.5 – 2 kilograms (Use large pieces)
• Solid Karaki Jameed (Dried Yogurt Ball) - 400 – 500 grams (The traditional key ingredient. Or use liquid Jameed starter)
• Short-Grain Rice (Egyptian/Medium-grain) - 4 cups
• Shrak Bread (Markook/Saj Bread) - 4 – 6 loaves (For layering the serving platter)
• Clarified Butter (Samneh Baladi) - 4 tablespoons (Essential for the authentic flavor)
• Turmeric (for rice) - 1 teaspoon (To give the rice its signature yellow color)
• Cardamom Pods & Bay Leaves - For seasoning the broth.
• Fried Almonds & Pine Nuts - For garnish.
• Chopped Parsley - For garnish.

Preparation Method (Step-by-Step)

Phase 1: Preparing the Jameed (The Day Before or 6 Hours Ahead)

1. Soak the Jameed: Break the solid Jameed ball into small pieces. Place them in a deep bowl and cover them with boiling water.
2. Soak Time: Let the Jameed soak for a full night (or at least 6 hours) until it is completely softened.
3. Blend and Strain: Transfer the soaked Jameed and the soaking water into a blender. Blend until the mixture is smooth and creamy with no lumps.
4. Strain: Pour the blended Jameed through a fine-mesh strainer into the cooking pot to ensure the sauce is perfectly smooth.

Phase 2: Boiling the Lamb

1. Clean the Meat: Rinse the lamb pieces well. Place them in a pot and cover them with water. Let the water come to a boil for 15 minutes, then discard this water completely and rinse the meat and the pot. (This removes impurities for a cleaner broth).
2. Second Boil: Return the lamb to the clean pot. Add fresh water to cover, along with cardamom pods, bay leaves, and one whole, peeled onion.
3. Skim the Foam: As it boils, continuously skim off any foam or impurities that rise to the surface until the broth is clear.
4. Cook: Cover the pot, reduce the heat to very low, and let the lamb cook for 2 to 3 hours until it is completely tender (fall-off-the-bone tender).
5. Save the Broth: Reserve some of the lamb broth to use for cooking the rice and thinning the Jameed.

Phase 3: Cooking the Lamb in Jameed Sauce (Laban Jameed)

1. Heat the Jameed: Place the strained Jameed pot (from Phase 1) over medium heat.
2. Continuous Stirring (Crucial Step): Continuously stir the Jameed with a wooden spoon or whisk. Do not stop stirring until the Jameed mixture comes to a full, rolling boil. (This prevents the yogurt from curdling or separating).
3. Thin the Sauce: Once boiling, thin the Jameed sauce by adding 1-2 cups of hot lamb broth until it has a consistency similar to a thick, creamy soup. You can add a pinch of turmeric to enhance the yellow color.
4. Add the Lamb: Gently transfer the pre-cooked lamb pieces into the boiling Jameed. Let it simmer gently for 15-20 minutes so the meat absorbs the Jameed flavor.

Phase 4: Cooking the Rice

1. Prepare the Rice: Wash and soak the rice for 30 minutes, then drain.
2. Color and Flavor: In a cooking pot, heat two tablespoons of Clarified Butter (Samneh). Add the drained rice, turmeric, and salt. Stir well until every grain of rice is coated in the butter and has a yellow hue.
3. Cook: Add the hot lamb broth (or hot water) using a 1.5:1 ratio (1.5 cups liquid per 1 cup rice). Bring to a boil, then reduce the heat, cover the pot, and let it cook until fully tender (about 20 minutes).

Phase 5: Assembling and Serving the Mansaf

1. Lay the Shrak: Spread the loaves of Shrak bread onto the large serving platter (the seder).
2. Moisten the Bread: Ladle a small amount of hot Jameed sauce over the Shrak to moisten and soften it.
3. The Rice Layer: Spread the cooked yellow rice evenly over the bread layer.
4. The Lamb: Arrange the lamb pieces beautifully on top of the rice.
5. Garnish: Sprinkle generously with the fried almonds, pine nuts, and chopped parsley.
6. Final Touch: Ladle a bit more of the hot Jameed sauce directly over the lamb pieces just before serving to give them the signature white color and sheen.
7. Serve: Serve immediately, with an extra bowl of hot Jameed sauce on the side for guests to add as they wish.