🍖 Mansaf with Shrak Bread
This is mansaf in its fullest traditional form: lamb and rice cooked with jameed, the tangy dried yogurt of Jordan, served on a layer of paper-thin shrak bread that soaks up the sauce. Toasted almonds and pine nuts go on top. The flavour is sour, savoury and rich, and the dish is eaten by hand from a large shared platter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1.5 kg lamb on the bone
- 500 g jameed, soaked and blended
- 600 g rice
- 2 large shrak (thin flatbread)
- 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.
- Add the blended jameed and simmer the lamb in the sauce for 30–40 minutes, stirring so it does not split.
- Cook the rice in salted water with 1 tbsp ghee.
- Toast the almonds and pine nuts in the remaining ghee.
- Spread the shrak on a platter, ladle over some sauce, add the rice and lamb, and finish with the nuts.
How to make it lighter
- Leave the bread layer out of your portion — it absorbs a lot of sauce and fat.
- Trim the lamb and skim the fat from the jameed sauce.
- Toast the nuts without ghee and use a smaller handful.
History
Mansaf has its roots in the Bedouin cooking of Jordan, where jameed preserved milk through the dry months and shrak was baked on a domed metal griddle called a saj. Serving the dish on a bed of shrak remains the classic presentation at Jordanian weddings and family celebrations.
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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 →