Mensaf (Jordanian Lamb Stew) Recipe -
Mensaf (Jordanian Lamb Stew) Recipe

Mensaf (Jordanian Lamb Stew)

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"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."

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Place 1 tablespoon olive oil into a pressure cooker over medium-high heat. Add the lamb and cook until evenly browned on all sides. Remove the lamb. Add cooking rack; place lamb on rack. Pour in 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
  2. Remove pressure cooker from heat, and allow pressure to drop on its own. Remove lamb, separate meat from bones, and keep warm. Discard bones. Pour pan broth into a bowl, and set aside.
  3. Meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. Stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.
  4. Place remaining 2 tablespoons olive oil into a skillet over medium heat. Stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
  5. Pour 2 cups of the reserved broth into a large pan. Pour in the goat's milk. Add the lamb to the milk mixture. Simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
  6. To serve, arrange the pita bread over the bottom of a large platter. Spoon rice over the bread. Place the lamb on top of the rice, and drizzle with any remaining milk mixture. Sprinkle pine nuts over the top.
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Reviews More Reviews

Most Helpful Positive Review
Jun 20, 2008

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!!

Most Helpful Critical Review
Apr 07, 2012

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


8 Ratings

Nov 17, 2008

If you don't have goat's milk, use yogurt mixed with some whole milk to thin it out.

Nov 20, 2007

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

Dec 12, 2011

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. :)

Nov 16, 2010

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.


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  • Calories
  • 544 kcal
  • 27%
  • Carbohydrates
  • 59.8 g
  • 19%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 22.6 g
  • 35%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 23.4 g
  • 47%
  • Sodium
  • 263 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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