It's hard to find the whey needed to make 'real' mensaf. It comes in a rocklike form and is diluted and used in place of the jameed in this recipe. Even without it, this recipe comes close to the national dish of Jordan. It is made on special occasions and traditionally eaten with your hands. Spices, onions, garlic, and butter can also be added to season the goat's milk sauce.

Nova

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Recipe Summary

prep:
15 mins
cook:
55 mins
total:
1 hr 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 tablespoon olive oil into a pressure cooker over medium-high heat. Add the lamb and cook until evenly browned on all sides. Remove the lamb. Add cooking rack; place lamb on rack. Pour in 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)

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  • Remove pressure cooker from heat, and allow pressure to drop on its own. Remove lamb, separate meat from bones, and keep warm. Discard bones. Pour pan broth into a bowl, and set aside.

  • Meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. Stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.

  • Place remaining 2 tablespoons olive oil into a skillet over medium heat. Stir in the pine nuts; cook and stir until deep brown, about 5 minutes.

  • Pour 2 cups of the reserved broth into a large pan. Pour in the goat's milk. Add the lamb to the milk mixture. Simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.

  • To serve, arrange the pita bread over the bottom of a large platter. Spoon rice over the bread. Place the lamb on top of the rice, and drizzle with any remaining milk mixture. Sprinkle pine nuts over the top.

Nutrition Facts

544 calories; protein 23.4g 47% DV; carbohydrates 59.8g 19% DV; fat 22.6g 35% DV; cholesterol 61.4mg 21% DV; sodium 262.7mg 11% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/21/2008
Very good. I just have a couple tweaks. I added a few pods of cardamom and a chopped onion to the lamb, and strained the broth after the lamb finished cooking. Instead of jameed el-kasih (VERY hard to find), I used a large tub of whole fat yogurt (blended with abt a tbsp of cornstarch) with the broth, and served it with saffron rice with toasted almonds and pine nuts. Absolutely delish!! Read More
(26)

Most helpful critical review

Rating: 2 stars
04/07/2012
i cooked mensaf many times, i never use olive oil since the jameed (goat's milk) is heavy and the oil might spoil its flavor, i put meat pieces in a large pot with some pepper and one whole onion and one bay leaf, cover it with hot water, as soon as it starts boiling, take out the foam and top, then cover it and let it boil till the meat is almost cooked, then i add the goat milk ( jameed el kasih is not as rich as the original jameed) i use the jameed pieces,i crush them and soak them in water the night before,put them in the blender and then use the colander to make sure it is smooth and clean) let them boil and then simmer till they are well blended and smooth, i cut the pita bread for small pieces, put them around the serving dish, soak them with some Jameed, put the rice over (you can use turmeric to add color to the rice) add meat pieces with bones (some find it culturally offensive if the meat is boneless) , garnish with pine nuts and almonds serve next to the Jameed Read More
(6)
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/20/2008
Very good. I just have a couple tweaks. I added a few pods of cardamom and a chopped onion to the lamb, and strained the broth after the lamb finished cooking. Instead of jameed el-kasih (VERY hard to find), I used a large tub of whole fat yogurt (blended with abt a tbsp of cornstarch) with the broth, and served it with saffron rice with toasted almonds and pine nuts. Absolutely delish!! Read More
(26)
Rating: 5 stars
11/17/2008
If you don't have goat's milk use yogurt mixed with some whole milk to thin it out. Read More
(18)
Rating: 5 stars
11/20/2007
thanks Nova for the recipe.I love mansaf but jameed al kaseeh is not that good.I usually bring real jameed from jordan when i go to visit.thanks again Read More
(13)
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Rating: 4 stars
12/12/2011
This recipe is very good but my Husband who was born in Kuwait raised in Iraq and lived in Jordan for 6 years said they serve this dish with more lamb milk broth then this. Also you should have made clear that you do not use a flat platter but rather a bowl shaped dish so the Pita bread soaks up lamb milk broth. But I was absolutely thrilled to find this recipe as it is hard to find arabic recipes online. Thanks so much.:) Read More
(8)
Rating: 2 stars
04/07/2012
i cooked mensaf many times, i never use olive oil since the jameed (goat's milk) is heavy and the oil might spoil its flavor, i put meat pieces in a large pot with some pepper and one whole onion and one bay leaf, cover it with hot water, as soon as it starts boiling, take out the foam and top, then cover it and let it boil till the meat is almost cooked, then i add the goat milk ( jameed el kasih is not as rich as the original jameed) i use the jameed pieces,i crush them and soak them in water the night before,put them in the blender and then use the colander to make sure it is smooth and clean) let them boil and then simmer till they are well blended and smooth, i cut the pita bread for small pieces, put them around the serving dish, soak them with some Jameed, put the rice over (you can use turmeric to add color to the rice) add meat pieces with bones (some find it culturally offensive if the meat is boneless) , garnish with pine nuts and almonds serve next to the Jameed Read More
(6)
Rating: 4 stars
11/16/2010
I don't use a pressure cooker but still turns out great. I use the dried yogurt and soak it the night before. I garnish this with toasted pine nuts and chopped fresh parsely. Read More
(5)
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Rating: 4 stars
08/18/2019
Question - In the photo there is a lot of green but nothing in the ingredients is green. I am a little confused... Oh, I have to rate it to ask the question. Hmm. I haven't made it yet. this is awkward. Read More
Rating: 5 stars
03/01/2019
it turned out good instead of "PITA" i used ARMENIAN LAVASH BREAD which is almost paper thin spreader on a flat pan and rice on top and the meat pour the JAMEED Yogurt like sauce on to the and sprinkle the pine nuts and bon appetite this food you eat it with your HANDS and no utensils GREAT JORDANIAN Traditional Dish that is very easy to make loved it turned out delicious Read More