Mar 13, 2026
Traditional Palestinian Lamb Mansaf
Ingredients:Meat:
2 kg Lamb chunks (large pieces).Jameed: 500g Jameed (reconstituted into liquid) or high-quality yogurt sauce.Rice: 4 cups short-grain rice cooked with turmeric and ghee.Bread: Shrak (paper-thin flatbread).Garnish: Fried almonds, pine nuts, and fresh parsley.
Instructions:Boiling:
Cook the lamb in water with aromatics (onions, cardamom) until half-done.The Jameed: Add the liquid Jameed to the lamb and broth. Simmer until the meat is “falling off the bone” and the sauce is rich.Serving: Spread Shrak bread on a large tray, soak with Jameed sauce, cover with yellow rice, then place the meat on top.Final Touch: Pour more sauce over the dish and garnish generously with nuts.
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