Mansaf — Jordan's national dish — is the centrepiece of Eid al-Adha celebrations across Jordan, Palestine, and parts of Syria and Saudi Arabia: lamb (the sacrificial animal of the feast) braised in jameed (dried, fermented goat's milk reconstituted into a yoghurt-like sauce) and served over a platter of flatbread, rice, and pine nuts. Mansaf is as much ritual as meal: it is served on a large communal platter and eaten standing around the tray with the right hand; the host pours the warm jameed sauce over the lamb and rice at the table; the guest of honour is served first. The jameed — dried, fermented goat's milk from the Badia region — is the ingredient that defines mansaf and has no substitute: its tangy, salty, slightly fermented flavour is the entire character of the dish. The lamb braised in jameed broth becomes extraordinarily tender and takes on the unique flavour.
IThe Market List
The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.
1.2kg
lamb shoulder
cut into 4cm cubes
Your own market
400g
Greek yoghurt
full-fat, plain
Not yet stocked in British Columbia
80ml
ghee
clarified grass-fed butter
Not yet stocked in British Columbia
400g
onions, sliced thin
3 large
Not yet stocked in British Columbia
30g
garlic
minced
Your own market
6g
ground cumin
Your own market
4g
ground coriander
Not yet stocked in British Columbia
3g
paprika
Spanish smoked preferred
Your own market
2g
ground black pepper
Tellicherry, freshly ground
Your own market
750ml
lamb or beef stock
Your own market
500ml
jameed liquid
reconstituted dry yoghurt whey (labneh)
Not yet stocked in British Columbia
30g
whole almonds
blanched and lightly toasted
Not yet stocked in British Columbia
30g
whole pine nuts
toasted
Not yet stocked in British Columbia
50g
fresh parsley
chopped
Your own market
6
whole allspice berries
Not yet stocked in British Columbia
1
whole cinnamon stick
5cm, Ceylon
Not yet stocked in British Columbia
Each tap is counted, so the stockist sees the demand Provenance sends them.
II
The Method
1
Marinate lamb cubes in yoghurt, minced garlic, minced ginger, cumin, coriander, paprika, black pepper, and 4g salt for 30 minutes at room temperature.
2
Heat ghee in large heavy-bottomed pot (4.5 litre capacity) over medium-high heat; fry sliced onions in batches until deep golden-brown (10 minutes total), transferring to plate as they colour.
3
Add marinated lamb with yoghurt marinade to pot; increase heat to high and cook uncovered for 8 minutes, stirring occasionally, until lamb is sealed on all sides and liquid begins to reduce.
4
Return caramelized onions to pot; add stock, cinnamon stick, and allspice berries; bring to boil, then reduce heat to low, cover, and simmer for 35 minutes until lamb is tender but still holds its shape.
5
In separate pot, gently warm jameed (dried yoghurt whey) with 100ml water, stirring constantly to prevent lumps; strain through fine sieve into lamb pot, stirring gently to distribute evenly (this creates characteristic creamy sauce).
6
Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly and coats back of spoon; season with remaining 4g salt and additional black pepper if needed.
7
Remove cinnamon stick and whole allspice; fold in toasted almonds and pine nuts; scatter fresh parsley and mint over top.
8
Serve immediately in shallow bowls spooning jameed sauce over lamb, accompanied by steamed rice, flatbread, and fresh salad; traditionally eaten during Eid al-Adha celebration throughout the Levantine region.
