🍖 Gulf-Style Mansaf

Name: Gulf-Style Mansaf
Total time: 150 min
Yield: 6
Cuisine: Jordan · served across the Gulf
Ingredients: 1.5 kg lamb on the bone; 500 g jameed, soaked and blended; 600 g rice; 3 thin flatbreads (khubz); 1.5 l water; 2 tbsp ghee; 40 g almonds; 30 g pine nuts; Salt

Origin: Jordan · served across the Gulf

864kcal

per serving · 450 g

192kcal

per 100 g

58 gProtein13 g / 100 g

36 gFat8 g / 100 g

76 gCarbs17 g / 100 g

Gulf-style mansaf is the version of mansaf served at gatherings in the Gulf: lamb stewed in a sour jameed yogurt sauce, laid over rice on a base of thin flatbread that soaks up the sauce. Toasted almonds and pine nuts are scattered on top. It is rich and tangy and is eaten from a shared platter in majlis gatherings and at celebrations.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

High protein13 g protein per 100 g — 27% of the calories

Not vegetarianbecause of: lamb

Not veganbecause of: lamb, jameed

Contains glutenbecause of: arabic flatbread

Contains dairybecause of: jameed

Not keto17 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk ⚠ Tree nuts

What it is made of

ricelambjameedalmondspine nutsarabic flatbread

Recipe

6 servings150 min

Ingredients

1.5 kg lamb on the bone
500 g jameed, soaked and blended
600 g rice
3 thin flatbreads (khubz)
1.5 l water
2 tbsp ghee
40 g almonds
30 g pine nuts
Salt

Method

Simmer the lamb in water for 1 hour, skimming the surface.
Stir the blended jameed into the broth and simmer the lamb in it for 30–40 minutes, stirring often.
Cook the rice in salted water with 1 tbsp ghee.
Toast the almonds and pine nuts in the remaining ghee.
Line a large platter with the flatbread, moisten it with sauce, cover with rice and lamb, and scatter the nuts on top.

How to make it lighter

Skip the bread layer or use just one flatbread to cut the carbohydrates.
Choose lean pieces of lamb and skim the fat from the sauce.
Fill half the plate with salad and keep the rice to a small mound.

History

Mansaf comes from the Bedouin traditions of Jordan and the wider region; families of Jordanian, Palestinian and Bedouin origin brought it to the Gulf, where it is cooked today for weddings and large gatherings.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →