This popular Jordanian dish is as healthy as it is tasty. Instead of rice, Chef Sana’ Madanat uses cracked wheat, which she says is the original staple of past generations, and whole-wheat shrak (flat sheets of bread common in the Middle East).

Mansaf Ingredients

  • 2cups gareesh (cracked wheat)

  • 6cups water

  • I tbsp. salt

  • ¼-cup vegetable oil

  • 250g jameed (dried yoghurt)

  • 11/2 kg lamb with bones, cut into big pieces

  • Shrak bread (flat bread common in the Middle East)

  • ¼-cup almonds

  • ¼ -cup pine nuts

  • Onions (optional-to serve on the side)


  • Soak jameed overnight in water

  • Heat two cups of cracked wheat in six cups of boiling water. Lower the heat and add one tablespoon of salt and one-fourth cup of vegetable oil. Cover the pot and leave to simmer.

  • Place the jameed and its water in a mixer and blend until smooth.

  • Strain the jameed and pour it into a saucepan. Cook over medium heat, stirring constantly until the mixture starts boiling. Turn off the heat and set aside.

  • Pour two cups of jameed mixture over the cooked cracked wheat and set aside for two hours before serving, giving it time to absorb the flavor.

  • In a large pot, cook the meat in four cups of water for one hour (you may need to add more water). While cooking, remove the foam that appears on the surface of the water.

  • When the meat is cooked, turn off the heat and add the meat, one piece at a time, into the yoghurt mixture. Pour half of the meat broth on top and cook over medium heat for about 30 minutes.

  • To serve, place the Shrak bread on a serving dish and pour a layer of jameed on top. Then add the wheat mixture and meat pieces. Garnish with roasted almonds and pine nuts. Pour the cooked jameed into a deep serving bowl on the side. It is also a traditional practice to pour the cooked jameed into small mugs to drink with the meal.

Ver el mapa
Ver galería