Embark on a culinary journey through the heart of Jordan with these 3 exquisite Mansaf recipes. This iconic dish, a cornerstone of Jordanian cuisine, features tender lamb cooked in a rich, fermented dried yogurt sauce called jameed, served over a bed of fluffy rice and adorned with toasted almonds and pine nuts. Whether you’re a seasoned chef or a curious home cook, these Mansaf recipes offer a delicious and authentic taste of Jordanian culture, showcasing the unique flavors and traditions that make this dish a true culinary masterpiece. Prepare to be captivated by the rich aromas and unforgettable taste of authentic Jordanian Mansaf.
Easy Mansaf with Ground Meat and Chicken
This recipe provides a simplified approach to making the traditional Jordanian dish, Mansaf. It uses readily available ingredients and focuses on a flavorful combination of ground meat and chicken with fluffy rice. This version skips the jameed (dried yogurt) for a more accessible and less tangy flavor profile.
Ingredients
For the Chicken:
- 2.2 pounds chicken thighs, skinned and cut
- 1 onion, quartered
- 1/2 lemon
- 2 bay leaves
- 1 cinnamon stick
- Cardamom
For the Rice and Meat:
- 4 cups long-grain rice
- 2 ounces ground meat (beef or lamb)
- 1 medium onion, finely chopped
- 1 tablespoon black pepper, or to taste
- Salt to taste
- Oil (for cooking)
For Garnish (Optional):
- Raisins
- Almonds
- Pine nuts
Instructions
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Boil the Chicken: In a pot, combine the chicken thighs, quartered onion, lemon half, bay leaves, cinnamon stick, and cardamom. Add enough water to cover the chicken and bring to a boil. Reduce heat and simmer until the chicken is cooked through.
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Brown the Ground Meat: In a separate pot, heat a little oil. Add the finely chopped onion and sauté for a minute until softened. Add the ground meat and cook, stirring frequently, until browned.
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Sear the Chicken: Remove the cooked chicken from the broth and set aside. Place the chicken pieces on a baking sheet and broil or pan-fry until lightly browned on top.
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Cook the Rice: Wash the rice thoroughly. Add the rice to the pot with the cooked ground meat and onion. Season with black pepper and salt. Strain the chicken broth and add it to the rice. Use a 2:1 ratio of broth to rice (i.e., 8 cups of broth for 4 cups of rice).
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Simmer the Rice: Bring the rice mixture to a boil, then cover the pot and reduce heat to low. Simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed.
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Assemble and Serve: Transfer the cooked rice to a serving dish. Arrange the browned chicken pieces on top of the rice.
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Garnish (Optional): Sprinkle with raisins, almonds, and pine nuts, if desired.
Authentic Palestinian Chicken Mansaf
This recipe guides you through preparing a delicious and authentic Palestinian Chicken Mansaf. This dish is a celebratory meal, featuring tender chicken served over flavorful rice and a bed of thin bread soaked in rich broth. The dish is then finished with toasted nuts and a touch of lemon and garlic.
Ingredients
- 2 whole chickens, skinless, cleaned, and halved
- 2 kg rice
- 1 medium onion
- 2 tablespoons vegetable oil
- 1/4 teaspoon whole black peppercorns
- 6 bay leaves
- 6 cardamom pods
- 1 clove garlic, crushed
- Juice of 1 lemon
- 3 pieces markouk bread (or shrak bread)
- Salt to taste
- 1/4 cup almonds
- 1/4 cup raw pine nuts
Instructions
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Cook the rice: Prepare the rice according to the package directions.
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Toast the nuts: Heat the vegetable oil in a pan over medium heat. Add the pine nuts and almonds, and cook until they are golden brown and fragrant. Remove from the heat and set aside.
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Cook the chicken: Place the chicken in a large pot and cover with water. Add the bay leaves, cardamom pods, onion, and salt. Bring to a boil, then reduce heat and simmer until the chicken is cooked through, skimming off any foam that rises to the surface.
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Roast the chicken: Remove the cooked chicken from the broth (reserve the broth) and cut it into large pieces. Place the chicken pieces in a baking dish and roast in the oven until golden brown.
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Prepare the bread: Place the markouk bread on a large serving platter. Pour enough of the reserved chicken broth over the bread to soak it thoroughly.
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Assemble the Mansaf: Spread the crushed garlic and lemon juice over the soaked bread. Top with the cooked rice, followed by the roasted chicken pieces. Garnish with the toasted almonds and pine nuts.
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Serve: Serve the Mansaf immediately while hot.
Authentic Jordanian Mansaf: Nadia’s Family Recipe
This recipe guides you through creating a delicious and authentic Jordanian Mansaf, a traditional dish featuring tender lamb, fluffy rice, a creamy yogurt sauce (jameed), and toasted nuts. Follow Nadia’s family recipe to impress your guests with this flavorful and culturally rich meal.
Ingredients
For the Mansaf:
- 300g jameed (dried yogurt), soaked in water overnight
- 2kg lamb with bones, cut into egg-sized pieces
- 2kg rice
- 1 cup plain yogurt
- 3 pieces markouk bread (or shrak)
- 1 large onion, chopped
- 2 tablespoons vegetable oil
- 2 ground cardamom pods
- 3 bay leaves
- 2 cinnamon sticks
- 1 teaspoon black peppercorns
- 1/4 cup almonds
- 1/4 cup raw pine nuts
For the Takleya (Onion Garnish):
- 1 large onion, sliced
- Vegetable oil
Instructions
Preparing the Core Components:
- Cook the rice according to package directions.
- Roast the almonds and pine nuts in vegetable oil over medium heat until golden brown. Set aside.
- Prepare the takleya by frying the sliced onion in vegetable oil until softened. Set aside.
- Blend the soaked jameed with its soaking water until smooth. Strain the mixture.
- In a saucepan, combine the strained jameed and plain yogurt. Cook over medium heat, stirring constantly, until it boils. Set aside.
Cooking the Lamb:
- In a large pot, combine the lamb, chopped onion, cardamom pods, bay leaves, cinnamon sticks, peppercorns, and enough water to cover the lamb. Cook until tender, skimming off any foam that rises to the surface.
Combining and Serving:
- Once the lamb is cooked, transfer the meat to the yogurt mixture. Add half of the lamb broth and cook for 10 minutes over medium heat.
- Stir in the takleya.
- To serve, place the markouk bread on a large serving dish and pour over the remaining lamb broth. Spread the cooked rice evenly over the bread. Arrange the lamb pieces on top of the rice and garnish with the toasted almonds and pine nuts. Serve the remaining yogurt sauce in a separate bowl.
- For individual servings, spoon the yogurt sauce over the rice and meat.
History of Mansaf
Mansaf, a dish synonymous with Jordanian culture and hospitality, boasts a rich history that extends far beyond its modern presentation. While often considered Jordan’s national dish, its roots can be traced back to the Bedouin tribes of the region, long before the establishment of modern nation-states.
Early iterations of mansaf likely differed significantly from what we know today. Jameed, the dried yogurt crucial to the dish, was a vital source of preserved protein for nomadic peoples. It was often combined with readily available meats, such as lamb or camel, and served with rice or bulgur.
The evolution of mansaf into its current form, featuring thin flatbread called shrak, likely took place during the late Ottoman period. Influences from urban centers and increased access to ingredients like almonds and pine nuts, which are now commonly used as garnish, contributed to this transformation.
Over time, mansaf evolved from a basic survival food to a symbol of celebration and communal gathering. Its preparation and consumption became deeply intertwined with traditions of hospitality, generosity, and honoring guests. Today, mansaf remains a powerful symbol of Jordanian identity and a cherished part of the country’s culinary heritage.
Nutritional Content and Benefits of Mansaf
Mansaf, while undeniably delicious, is also a dish rich in nutrients derived from its core ingredients. Lamb, the star of the show, provides a significant source of protein crucial for muscle building and repair. It also offers iron, essential for red blood cell production, and vitamin B12, which supports nerve function and energy levels.
The fermented dried yogurt (jameed) adds a unique tang and a boost of calcium, promoting strong bones and teeth. It also contributes probiotics, beneficial bacteria that support gut health and digestion.
Rice, the foundation of the dish, provides carbohydrates, a primary source of energy, and some fiber, important for digestive health. The inclusion of nuts, such as pine nuts or almonds, adds healthy fats, vitamin E, and magnesium.
While Mansaf offers these nutritional benefits, it is important to note that it can also be high in fat and sodium, especially due to the lamb and the use of salt. Enjoying this traditional dish in moderation as part of a balanced diet is key to reaping its benefits without overdoing it.
Tips for Choosing Quality Lamb
Selecting the right lamb is crucial for a truly delicious Mansaf. Look for lamb that is fresh and bright pink in color. The fat should be creamy white, not yellow.
Smell is another important indicator of freshness. The lamb should have a mild, slightly sweet aroma. Any off-putting or gamey odors should be a red flag.
Consider the cut of lamb as well. While shoulder works wonderfully for Mansaf, other tender cuts like leg or loin can also be used. Ask your butcher for recommendations if you’re unsure.
Finally, don’t be afraid to inquire about the lamb’s source. Knowing where your meat comes from can give you peace of mind and often leads to better quality.