Jordanian Yoghurt Lamb (منسف)

This regal Jordanian dish combines juicy lamb with an aromatic elixir of fermented yoghurt and Bedouin spices.

‘Mansaf’ is a dish that’s well known in Arabic cuisine, and it’s widely acknowledged that its culinary seat of power is in Jordan. It combines tender-braised lamb, yoghurt and spices, served with toasted nuts and rice and/or bread (shrak). Although it’s perfect with lamb, mansaf can be made with bone-in chicken also, and is often made with fish in the port city of Aqaba, Jordan. In general, Jordan is well-known for their mansaf, often served at weddings and special events, and they have all the right ingredients to make it well. One such ingredient is ‘jameed’, which is a fermented, dried cheese made from sheep or goats’ milk. The milk is cultured - like yoghurt - then salted, shaped into balls and sun-dried, during which it ferments like a cheese. It’s can last for years, even in the desert heat - surviving today as a relic of the nomadic Bedouin tribes that had perfected it. The taste is sour, salty with an alluring umami twist - like the MSG of Arabic cuisine. The best ‘jameed’ is made in Al-Karak in Jordan, and is the ingredient of choice for ‘mansaf’. It’s also great with Arabic coffee too. You can buy it online as a liquid ‘soup starter’ in a jar or a can. In a pinch you could use regular sheep or goat’s milk yoghurt, punched with some pecorino cheese (a salty Italian sheep’s cheese). Whichever route you take, this is a great way to try a truly unique, flavourful Jordanian dish that adds a rare lightness to rich cut of lamb. Serve it on bread (traditionally ‘shrak’ bread) with Jordanian style rice and a generous shower of toasted nuts. Let’s go!