Recipe by Nova
"It's hard to find the whey needed to make 'real' mensaf. It comes in a rocklike form and is diluted and used in place of the jameed in this recipe. Even without it, this recipe comes close to the national dish of Jordan. It is made on special occasions and traditionally eaten with your hands. Spices, onions, garlic, and butter can also be added to season the goat's milk sauce."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
boneless lamb shoulder, cut into 2 inch pieces
uncooked white rice
pita bread rounds
salted goat's milk (jameed el-kasih)
Very good. I just have a couple tweaks. I added a few pods of cardamom and a chopped onion to the lamb, and strained the broth after the lamb finished cooking. Instead of jameed el-kasih (VERY hard to find), I used a large tub of whole fat yogurt (blended with abt a tbsp of cornstarch) with the broth, and served it with saffron rice with toasted almonds and pine nuts. Absolutely delish!!
i cooked mensaf many times, i never use olive oil since the jameed (goat's milk) is heavy and the oil might spoil its flavor, i put meat pieces in a large pot with some pepper and one whole onion and one bay leaf, cover it with hot water, as soon as it starts boiling, take out the foam and top, then cover it and let it boil till the meat is almost cooked, then i add the goat milk ( jameed el kasih is not as rich as the original jameed) i use the jameed pieces,i crush them and soak them in water the night before,put them in the blender and then use the colander to make sure it is smooth and clean) let them boil and then simmer till they are well blended and smooth, i cut the pita bread for small pieces, put them around the serving dish, soak them with some Jameed, put the rice over (you can use turmeric to add color to the rice) add meat pieces with bones (some find it culturally offensive if the meat is boneless) , garnish with pine nuts and almonds serve next to the Jameed
If you don't have goat's milk, use yogurt mixed with some whole milk to thin it out.
thanks Nova for the recipe.I love mansaf
but jameed al kaseeh is not that good .I usually bring real jameed from jordan when i go to visit.thanks again
This recipe is very good, but my Husband who was born in Kuwait, raised in Iraq and lived in Jordan for 6 years said they serve this dish with more lamb milk broth then this. Also you should have made clear that you do not use a flat platter but rather a bowl shaped dish, so the Pita bread soaks up lamb milk broth. But I was absolutely thrilled to find this recipe as it is hard to find arabic recipes online. Thanks so much. :)
I don't use a pressure cooker, but still turns out great. I use the dried yogurt and soak it the night before. I garnish this with toasted pine nuts, and chopped fresh parsely.
* Percent Daily Values are based on a 2,000 calorie diet.
Mensaf (Jordanian Lamb Stew)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 204
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a traditional, hearty Irish stew.
Lamb is stewed in Moroccan spices until moist and tender.
See how to make a spicy, Indian-style curried lamb stew.