Entree: Palestine – National Cuisine – المنسف ➤ al-mansaf (lamb in jameed fermented yogurt sauce)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into 2-inch pieces (approx. 2.4 lb/1.1 kg usable meat)
- 1 cup (240 g) dried jameed, ground and reconstituted in 4 cups (960 ml) warm water to form the jameed sauce (or substitute 3 cups/720 ml full-fat plain yogurt mixed with 1 cup/240 ml water)
- 6–8 cups (1.5–2.0 L) water or lamb stock (for simmering)
- 2 tsp (10 g) salt, plus additional to taste
- 1 large onion, quartered (about 8 oz/225 g)
- 2 cinnamon sticks
- 6 whole allspice berries (or 1 tsp/2 g ground allspice)
- 2 cups (400 g) long-grain rice, rinsed and drained
- 1/2 cup (85 g) vermicelli, broken into short pieces
- 4 tbsp (60 g) ghee or clarified butter (or unsalted butter)
- 1/2 cup (75 g) slivered almonds, toasted
- 1/2 cup (60 g) pine nuts, toasted
- 1/4 cup (15 g) fresh parsley, chopped, for garnish
- 4–6 pieces flatbread (markook or pita) for serving (optional)

Instructions

1. Rinse the lamb and place in a large pot with the quartered onion, cinnamon sticks, allspice, 2 tsp (10 g) salt, and 6–8 cups (1.5–2.0 L) water or stock. Bring to a boil, skim any foam, reduce heat, and simmer gently until the lamb is tender, 1 1/2–2 hours. Remove the lamb and reserve the broth; strain the broth and set aside.
2. While the lamb simmers, reconstitute the jameed: grind dried jameed and whisk with 4 cups (960 ml) warm water until smooth (or mix yogurt substitute with water). Pour the jameed mixture into a saucepan and heat gently, stirring frequently; temper with 1–2 cups (240–480 ml) of the reserved lamb broth, brought to a simmer, to prevent curdling. Cook on low until the sauce is smooth and warmed through, about 10–15 minutes. Adjust thickness by adding more broth if too thick and salt to taste.
3. In a separate pot, melt 2 tbsp (30 g) ghee or butter over medium heat, add the broken vermicelli and toast until golden brown. Add the rinsed rice and stir to coat in the butter for 1–2 minutes. Add 3 1/2 cups (840 ml) of the reserved lamb broth (or water) and a pinch of salt, bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid is absorbed, about 15–20 minutes.
4. Return the lamb pieces to the jameed sauce and simmer together gently for 10–15 minutes so the meat absorbs the sauce flavors. If the sauce is too acidic or thick, stir in a little more broth and simmer briefly.
5. To serve traditionally, place flatbread on a large serving platter (if using), pour a ladle of jameed sauce over it, spread the cooked rice on top, and arrange the lamb pieces over the rice. Pour additional jameed sauce over the lamb and rice.
6. Melt the remaining 2 tbsp (30 g) ghee or butter in a small pan and quickly toss in toasted almonds and pine nuts until they sizzle; sprinkle the nuts and chopped parsley over the mansaf. Serve immediately, offering extra jameed sauce on the side.