Total Time
2hrs
Prep 30 mins
Cook 1 hr 30 mins

Mansaf is a delicious, satisfying Jordanian dish traditionally made using lamb. This recipe comes from thespicehouse.com, one of the only places that I could find a feasible (for a small-town American!) recipe for Mansaf.

Ingredients Nutrition

Directions

  1. Place chicken in large pot with enough salted water to barely cover it.
  2. Cook over medium heat until almost done, about 3/4 hour.
  3. In a separate pan, cook enough rice for 6 large servings.
  4. In a large saucepan, stir yogurt until it is quite smooth. Add beaten egg and heat over medium heat, stirring constantly.
  5. Add enough of the liquid from the cooked chicken to make a thin sauce, about the consistency of very heavy cream.
  6. Heat until it almost comes to a boil and thickens slightly.
  7. Add the cooked chicken pieces to the yogurt sauce and finish cooking the chicken in the sauce, at a low temperature.
  8. Cover a large platter with the pita bread.
  9. Mound the rice in the center to form a pyramid.
  10. Arrange the chicken pieces on the rice and pour most of the yogurt sauce over it, reserving the remaining sauce to be added, as desired, by the diners.
  11. Garnish with the almonds, pine nuts and parsley around the edges of the mound of rice and chicken.
  12. Serve warm and eat with your hands.
  13. Helpful Hints: May also be made with lamb instead of, or in combination with chicken. Broth from cooking the meat may be used to cook the rice.

Reviews

(4)
Most Helpful

This is a wonderful recipe. I also add seven spices and cardamon which adds a lot of flavor to the sauce. Thanks Frau Frau.

Mais December 27, 2006

Astonishingly delicious dish for such an easy recipe with comparably few ingredients! I didn't add any spices except for salt and pepper, and I really enjoyed the flavours on their own. Thanks for sharing :)
Made for Visit Jordan / Kuwait - N*A*M*E forum

Mia in Germany September 02, 2012

DH, DD (4 years old) and I enjoyed this traditional tasting dish. Like another reviewer I added a bit of spice, not a lot. I used my own, recipe#79179 in the stock and rice/yogurt sauce plus a few bruised cardamom pods in the sauce. I cooked the chicken in the water as you have to be very careful not to over heat the yogurt mixture or it will separate. I used some Arabic yogurt and Balkan yogurt, whole blanched almonds, flat leaf parsley, sea salt, freshly ground black pepper (no where does it say to add it), white Basmati rice I soaked and cooked with the chicken stock from simmering and some canola oil, plus the rest of the ingredients. I might make this again when I have odds and ends of chicken pieces to use up. Made for Let's go to Jordan & Kuwait this August 2012! (Was for Jordan)

UmmBinat August 03, 2012

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