Entree: Palestine – Northern Culinary Region – منسف ➤ Mansaf (Lamb cooked in a tangy fermented-yogurt sauce served over rice and flatbread)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs

Total 2 hrs 30 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into large pieces
- 12 oz (340 g) dried jameed (reconstitute as below) or 5 cups (1.2 L) thick plain yogurt as a substitute
- 6 cups (1.4 L) warm water for reconstituting jameed
- 8 cups (1.9 L) water or lamb stock for cooking
- 3 cups (555 g) long-grain rice, rinsed until water runs clear
- 6 tbsp (90 ml) ghee or clarified butter
- 1 large onion, approx. 10 oz (280 g), quartered
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp (2 g) ground allspice
- 2 tbsp (16 g) cornstarch (optional, to slightly thicken the yogurt sauce)
- 2 tbsp (30 ml) olive oil for toasting nuts
- 1/2 cup (60 g) pine nuts, toasted
- 1/2 cup (50 g) slivered almonds, toasted
- 6 pieces flatbread (markook, shrak, or similar)
- 1/4 cup (15 g) fresh parsley, chopped
- Salt to taste (start with 2 tbsp / 36 g for broth and adjust)
- Lemon wedges for serving (optional)

Instructions

1. If using dried jameed: break it into pieces and soak in 6 cups (1.4 L) warm water until softened, then blend or whisk until smooth to make a thick yogurt liquid. If using plain yogurt, thin with a little warm water to a similar consistency.
2. In a large pot combine the lamb pieces, quartered onion, bay leaves, cinnamon stick, allspice, and 8 cups (1.9 L) water or stock. Bring to a boil, skim any foam, then reduce to a simmer and cook until the lamb is tender, about 1.5–2 hours.
3. Strain the broth, reserving about 4 cups (950 ml). Remove and keep the lamb warm. Discard the solids or reserve the onion for another use.
4. Rinse the rice and cook it: in a saucepan melt 2 tbsp (30 ml) ghee, add the rinsed rice and stir to coat. Add 2 3/4 cups (650 ml) of the reserved broth, a pinch of salt, bring to a boil, then reduce heat, cover, and simmer until rice is tender and liquid absorbed, about 15–20 minutes. Fluff with a fork and keep warm.
5. Prepare the jameed sauce: warm the reconstituted jameed in a saucepan over medium heat. If a thicker sauce is desired, mix the cornstarch with a little cold water and whisk into the warm jameed; simmer gently, stirring, until it thickens slightly. Taste and season with salt using some of the reserved broth to adjust consistency and tang.
6. In a small skillet heat the olive oil or 2 tbsp (30 ml) ghee and toast the pine nuts and almonds until golden; drain on paper towel.
7. To assemble: lay flatbreads on a large serving platter or individual plates. Spread a layer of rice over the bread, arrange the lamb pieces on top, and pour the warm jameed sauce generously over the lamb and rice so the bread soaks the sauce.
8. Sprinkle toasted nuts and chopped parsley over the top. Serve immediately with lemon wedges on the side.