How to Prepare Mansaf

the ingredients

  • 1 kg lamb, cut in large pieces
  • 2 kg yogurt
  • 500 g milk Jamid
  • 6 cups basmati rice, shortened and soaked
  • 2 eggs
  • 1 onion
  • 2 cube chicken broth
  • 1/4 cup corn oil
  • 1/2 cup oil
  • Salt to taste
  • 1 teaspoon black pepper
  • 5 cardamom
  • 1 Cinnamon sticks
  • 1 bay leaves
  • 5 cups hot water to cook rice
  • For garnish:
  • 2 tbsp. Peeled almonds, fried
  • 2 tbsp chopped parsley



  • In a pot, heat the corn oil, place the meat and fry until the color changes and then submerge in hot water, leave to boil and remove the pores that appear on the surface of the water.
  • Add the cardamom, cinnamon sticks, bay leaf, onion, black pepper to the meat and leave until cooked, then raise the pot and drain.
  • In the bleder, put the milk in the mixture and mix well then put in a saucepan and stir to boil.
  • In another saucepan, put the yogurt, egg and stir with the hand crumble until the eggs disappear. Place the pot on medium heat and stir constantly with a wooden spoon until the milk boils.
  • Place the boiled yolk over the milk and stir the mixture, then add 1 liter of filtered meat broth (all ingredients must be boiling).
  • Place the meat, the gravy cubes, the salt into the milk and leave to boil to get the required density and then remove the pot from the fire.
  • Pour the rice out of the water, put in a saucepan, heat the oil, put the rice and stir, then add boiling water, salt and leave on the fire to ripen.
  • Pour the rice into a dish, sprinkle with a little milk, put the meat over it, then sprinkle with almonds, parsley, pour the milk into a deep dish and serve hot alongside the mansaf.