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How to cook mansaf

Mansaf is a traditional Jordanian dish made of rice, meat, and jameed. It is a very famous dish in Jordan and the Arab region.


1:1k of chopped lamb meat with bones

2:2 k yogurt

3:1 k of jameed

 4:4cups long grain basmati rice

5:2 tablespoons ghee

6:1 teaspoon turmeric

7:Salt to taste

8:Black pepper to taste

9:Cinnamon stick

10:5 cardamom pods

11:5 cloves

12:Chopped parsley for garnish

13:Fried almonds for garnish


In a large bowl, put the meat, water, turmeric, salt, black pepper, cinnamon stick, cardamom seeds, and cloves.

Heat the pot over high heat until the water boils, then reduce the heat and leave it to simmer until the meat is cooked.

In another bowl, mix the yogurt and jameed.

Drain the rice from excess water.

In a large pot, heat the ghee over medium heat

Add the rice to the pot and stir until it turns golden.

Add the yogurt and jameed mixture to the rice and stir well.

Add the meat water to the rice, and stir again.

Cover the pot and leave it on low heat until the rice is cooked.

When the rice is cooked, remove it from the heat.

Pour the rice into a large serving tray.

Place the meat on top of the rice.

Mansaf is decorated with fried parsley and almonds

Serve the mansaf hot.


Mansaf can be eaten in the traditional way. The Jordanian people eat it by hand without using a spoon

For better flavour, use Karak Jameed.

You can add an additional amount of cardamom and cinnamon if desired.

If you don't want to use meat, you can use chicken or fish.

You can add an additional amount of rice as desired.

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