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Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)

Name: Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Yield: 4
Ingredients: For the Broth:; 4 lamb shanks (about 3 1/2 pounds; 1.5kg total); 1 medium (8-ounce; 226g) yellow onion, peeled but left whole; 10 allspice berries; 5 cardamom pods; 4 cloves; 3 bay leaves; 1 cinnamon stick; 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight; For the Yogurt Sauce:; One 2.2-pound (1kg) Tetra Pak of liquid jameed, such as Kasih and Ziyad, or 1 (roughly 8-ounce/226g) disc of jameed soaked overnight in 2 cups (473ml) water and then blended until smooth; 1 pound (453g) full-fat plain yogurt (preferably goat or sheep, but cow milk works as well); 1 tablespoon (10g) cornstarch; Kosher or sea salt; 1 tablespoon (15ml) extra-virgin olive oil; 8 medium cloves garlic, crushed or minced; For the Rice:; 1 1/4 pounds (566g) jasmine or Calrose rice; 2 tablespoon (30ml) unsalted butter or ghee; 2 tablespoons (30ml) extra-virgin olive oil; 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume; 1/4 teaspoon turmeric; To Assemble and Serve:; 1 large shrak, markook, or other thin flatbread (see note); 1 cup slivered almonds (4 ounces/113g), toasted until golden (see note)

Prep Time

10m

Cook Time

Total Time

2h 10m

This recipe for Mansaf - Palestinian spiced lamb with rice and yogurt sauce features a rich and flavorful broth made with lamb shanks, allspice berries, cardamom pods, and other spices. The dish is served over rice and topped with a creamy yogurt sauce, and garnished with slivered almonds for added texture.

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Recipe Options

Ingredients

Servings: 4

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4 lamb shanks (about 3 1/2 pounds; 1.5kg total)

1 medium (8-ounce; 226g) yellow onion, peeled but left whole

1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight

One 2.2-pound (1kg) Tetra Pak of liquid jameed, such as Kasih and Ziyad, or 1 (roughly 8-ounce/226g) disc of jameed soaked overnight in 2 cups (473ml) water and then blended until smooth

1 pound (453g) full-fat plain yogurt (preferably goat or sheep, but cow milk works as well)

1 tablespoon (10g) cornstarch

1 tablespoon (15ml) extra-virgin olive oil

8 medium cloves garlic, crushed or minced

1 1/4 pounds (566g) jasmine or Calrose rice

2 tablespoon (30ml) unsalted butter or ghee

2 tablespoons (30ml) extra-virgin olive oil

1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume

1/4 teaspoon turmeric

1 large shrak, markook, or other thin flatbread (see note)

1 cup slivered almonds (4 ounces/113g), toasted until golden (see note)

Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)

Ingredients

For The Broth

For The Yogurt Sauce

For The Rice

To Assemble And Serve

Steps

Nutrition Facts

Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)

Ingredients

For The Broth

For The Yogurt Sauce

For The Rice

To Assemble And Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts