Mansaf Recipe | MAGGI® Arabia


The national dish of Jordan is made up of yogurt and lamb meat and is best served with steamed rice. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1 kg lamb shoulder meat, cut into large pieces
  • 4 cups water or 1 litre
  • 2 tablespoons ghee, or oil
  • 2 medium onions or 300 g, chopped
  • 1 cube MAGGI® Chicken Bouillon
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon sweet pepper
  • ¾ teaspoon ground cumin
  • ¾ teaspoon ground coriander
  • ¾ teaspoon ground cloves
  • 1 cinnamon stick
  • ½ cup pine seeds or 75 g, toasted
  • ½ cup almonds or 75 g, toasted
  • 3 tablespoons fresh parsley, chopped
  • For the yoghurt sauce:
  • 2½ cups yoghurt or 625 g
  • 1½ tablespoons corn flour

How to Prepare

  1. Place the lamb pieces and water in a large saucepan, bring to boil and skim forth.
  2. Heat the ghee or oil in a frying pan, add onions and cook for 4-5 mins until softened. Then add to the lamb in the pot.
  3. Add MAGGI® Chicken Bouillon cubes, all the spices, and the cinnamon stick. Cover and simmer over low heat for 1 hour or until the meat is tender but still firm.
  4. In a saucepan, combine yoghurt and corn flour. Bring to boil under constant stirring and simmer for 2 mins.
  5. Stir the yoghurt sauce slowly into the pot of meat, and simmer uncovered over low heat for 5 mins. Taste and adjust the seasoning.
  6. Spoon the meat mixture in a large bowl, garnish with the toasted pine seeds, almonds and parsely and serve with rice.

Nutritional Info

Energy: 866.00 kcal
Protein: 44.00 g
Carbohydrate: 22.00 g
Fats: 68.00 g

We would love to hear your comments

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.