Mansaf


Mansaf, the meal of celebrations. 

My personal Mansaf recipe, a mix of meat and cauliflower cooked in yogurt and plated over stone baked bread.  

I still remember that my mother would begin preparing very early in the morning when she was going to make Mansaf. My mother always prepared Mansaf when we were going to have a guest visiting from overseas, coming over to have lunch with us. Lunch is the most important meal in the Middle East; it is larger than dinner. Mansaf is a very important meal in Palestine. I was so young when I first knew that Mansaf is served in Palestine in special occasions and in times of celebration, weddings, and to honor special guests. My uncle living in Palestine used to send us the yogurt from Palestine to Kuwait. The yogurt was handmade and prepared fresh into round white balls and dried to ship.

The first thing my mother would start with was preparing the yogurt. Unlike the much simpler way you will learn to make the yogurt in my recipe, my mother would first take a big round bowl. She would place 2 to 3 yogurt balls and add warm water and then begin stirring. She kept stirring the yogurt until they completely dissolved. The smell of roasted garlic that my mother used to pour over the yogurt is a delicious smell that I will always remember. My mother’s Mansaf is delicious to this day.

The Palestinian Mansaf is traditionally made with lamb meat without any additions. However, because my daughters do not eat lamb, I started adding chicken to my Mansaf, and specifically chicken breast. I also learned from my mother to add cauliflower to the Mansaf. This was perfect because my family loves cauliflower. I hope you enjoy the special way in which I make my Mansaf! 

Learn how to make this delicious meal by watching my recipe video on my YouTube Channel. 

Subscribe to my YouTube Channel for more recipes!

 

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Delicious aerial view!

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SAHTEIN! ENJOY!

Mansaf
Mansaf, the meal of celebrations.
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Ingredients
  1. Lamb meat
  2. Chicken breast
  3. 2 lbs yogurt
  4. 17 oz yogurt soup starter (soup base)
  5. 1 onion
  6. 3 cloves garlic
  7. 1 tsp cornstarch
  8. 1 tsp lemon juice
  9. 1 tsp sugar
  10. 2 medium cauliflowers
  11. 2 ½ cups of rice
  12. 1 Tanour bread
  13. 4 tbsp vinegar
  14. 1 ½ cup corn oil (to fry cauliflower)
  15. 4 tbsp of corn oil (to fry chicken)
  16. 4 tbsp corn oil (to roast garlic)
  17. Almonds and pine nuts for garnishing
Lamb meat preparation
  1. Soak lamb meat in vinegar and salt for 30 minutes
  2. Wash the meat and place in a pot with water
  3. Leave the lamb meat until it boils
  4. Drain water and wash lamb meat again
  5. Place the lamb meat in a pot and cover it with water
  6. Add the onion, lemon juice, and sugar
  7. Cook the lamb meat until it is medium rare
Chicken preparation
  1. Cut chicken into medium size slices
  2. Soak the chicken in vinegar and salt for 30 minutes
  3. Heat corn oil in a pot and sear the chicken lightly
  4. Sear the chicken pieces on both sides until they reach a pink color
  5. Add the chicken to the pot of lamb meat
Cauliflower preparation
  1. Cut into medium pieces
  2. Fill a pot with water and vinegar and allow to boil
  3. Add the cauliflower to the boiling water and leave it for 5 minutes
  4. Drain the hot water and wash cauliflower with cold water
  5. Heat the corn oil and fry the cauliflower until it reached a golden brown
Yogurt preparation
  1. In a blender, mix both kinds of yogurt with cornstarch very well
  2. Place a pot with the yogurt on the stove on high heat
  3. Keep stirring with a whisk until it boils; don’t stop stirring or the yogurt will turn flat
  4. Boil the yogurt for another 10 minutes
  5. Remove the onion from the pot of lamb and chicken
  6. Pour yogurt over meat and chicken
  7. Leave the pot of yogurt with the meat and chicken to cook until they are well done, or for about 15 minutes
  8. Do not cover the pot or the yogurt will spill over when boiling
  9. Roast garlic and pour over the yogurt
  10. Leave the mixture to boil for a few minutes
  11. Add the fried cauliflower to the yogurt and leave to boil for a couple of minutes
  12. Roast almonds and pine nuts
Plating the Mansaf
  1. Cut bread into small pieces and cover the bottom of a round pan
  2. Soak the bread with yogurt
  3. Cover the bread with rice
  4. Cover rice with meat, chicken, and cauliflower
  5. Pour yogurt over everything
  6. Garnish with almonds and pine nuts
Tatreez: Stitching Cuisines http://stitchingcuisines.com/



18 comments for “Mansaf

  1. Yasmin
    April 6, 2017 at 4:38 am

    Hello, loved the recipe tutorial for mansaf. Just wanted to check, what else can be used in place of soup mix? Thank you.

    • nireiqat
      May 2, 2017 at 1:02 pm

      Hello Yasmin, thank you for your support! You can use regular yogurt on its own, but you need to add 1 heaping tablespoon of cornstarch for every 2 pounds of yogurt. You can also use dry yogurt without cornstarch. 🙂 However, I add soup stater and yogurt because it adds a delicious tart taste.

  2. Mariam
    April 30, 2017 at 11:06 am

    im lactose intolerant and miss eating Mansaaf…can i just make it with the soup started of which i know is made out of sheeps milk?

  3. Victoria Delgado
    May 29, 2017 at 3:41 pm

    Are any spices added?

    • nireiqat
      June 1, 2017 at 1:01 am

      Hello! Yes, all the spices are listed under the ingredients. 🙂

  4. Imtiaz
    June 17, 2017 at 2:18 pm

    JazakAllah Sister. I will In Sha Allah try to make it. My Jordanian classmate once made it on our dinner party. I forget the dish name. Now I remember he called it mansaf.

    • Imtiaz
      June 17, 2017 at 2:21 pm

      One request. Can you please mention the quantity of lamb meat and nuts to use in ingredients list. Wsalam

      • nireiqat
        June 21, 2017 at 2:01 am

        The quantity is according to your own preference, based on how much lamb or nuts they like to eat. Enjoy! 🙂

    • nireiqat
      June 21, 2017 at 2:00 am

      Waiyak! That sounds wonderful! I hope it comes out great. 🙂

  5. Fatima Khan
    September 26, 2017 at 2:37 pm

    Salams! I am so excited to try out this recipe. My only concern is I’m still quite unclear about what yogurt soup starter is? Is it like a mix of yogurt with boullion or something?

    • Fatima Khan
      September 26, 2017 at 2:48 pm

      Sorry, I should add I’m in Cairo, Egypt at the moment. Would you know what it would be called here for me to buy?

  6. AnaTalib
    October 25, 2017 at 9:39 am

    Hi, i really don’t know what this “soup starter” is. 🙂 It looks like milk or creame. Please help me to find out what this in german is.

    I already ask in turkish and syrian supermarket. They don’t know what this calls in german.

    PLEAAAAASE !! Help me!! i want eat this Mansaf ! 😀

    • nireiqat
      November 6, 2017 at 9:33 pm

      Hello AnaTalib,

      Yogurt soup starter is simply a soup starter made of raw yogurt. I don’t know the name in German, but in Arabic it is called jameed. It should be found at any Middle Eastern supermarket. I use the brand Ziyad. Here is an amazon link: https://www.amazon.com/Ziyad-Starter-Jameed-Kishk-Concentrate/dp/B017GL23TG

      I hope that helps. 🙂

      • AnaTalib
        November 17, 2017 at 2:15 pm

        Hallo, thanks for answering. I find this Jameed. My Morrocain teacher told me that Iranian people also had this Jameed, but called Kashk. I made today Mansaf and i think it was Ok, but not 100% my top first dish. Biryani and Maqloubee still my firsts. 🙂

        Thanks alot!

  7. Hyiat
    October 26, 2017 at 9:01 pm

    Salam Khalto, I just found your page on YouTube! So far I love your videos. I never had Mansef with cauliflower before but I’m excited to try it out this weekend when I make it! Thank you for your recipe! May Allah bless you and your family ❤️

    • nireiqat
      November 6, 2017 at 9:38 pm

      WaSalaam Hyiat,

      I’m glad you’re enjoying my recipes. My family loves the addition of cauliflower to my mansaf recipe. Let me know what your family thinks as well. 🙂

      JazakAllah Kheir.

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