Rice with Mutton and Yoghurt

Name: Rice with Mutton and Yoghurt (Mansaf)
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Cuisine: Palestinian
Ingredients: 1-1.2 kg (2 lb 4 oz-2 lb 11 oz) mutton or lamb, cut into large chunks; 1-1.2 kg (2 lb 4 oz-2 lb 11 oz) mutton or lamb, cut into large chunks; 1 tsp black pepper; ¾ tsp ground allspice; 1 small cinnamon stick; 1 whole onion, peeled; ¼ tsp saffron threads or ground turmeric; 3 tbsp clarified butter (samneh); 675 g (3 cups) round-grain rice; Seeds from 3 cardamom pods, ground; 200 g (7 oz) dry yoghurt (laban jameed) or 710 ml (3 cups) plain yoghurt with a pinch of ground cardamom; 200 g (7 oz) dry yoghurt (laban jameed) or 710 ml (3 cups) plain yoghurt with a pinch of ground cardamom; 200 g (7 oz) dry yoghurt (laban jameed) or 710 ml (3 cups) plain yoghurt with a pinch of ground cardamom; 1 tsp butter or samneh; 3 whole garlic cloves; 2 tbsp cornflour (cornstarch) (if using yoghurt); 2 tbsp cornflour (cornstarch) (if using yoghurt); A pinch of ground turmeric (if using yoghurt); A pinch of ground turmeric (if using yoghurt); Salt and pepper; Salt and pepper; 1 large tannur bread, warmed; 20 g (⅔ oz) pine nuts; 20 g (⅔ oz) almonds; 1 tbsp butter

Mansaf

Preparation info

Serves
6

Difficulty
Easy
Ready in
3 hr

Appears in

Classic Palestinian Cuisine

By Christiane Dabdoub Nasser

Published 2026

About

Originally from Jordan, this dish is cooked in different ways according to the region, but it is in Hebron that it has become established as the dish that surpasses all other dishes, and it is always served to dignitaries and official guests. A stronghold of tradition and conservatism, Hebron society entertains in the traditional way, with the men separated from the women. The mansaf is served in a large sidir, a big round brass platter, without Western tableware. The men will stand in a ci

Ingredients

Asia
Palestine
Hebron
Main course

Ingredients

Method