Horeca 360
🇯🇴 JordanianAdvancedMain CourseNon-Vegetarian

Mansaf

Jordanian lamb served over rice on a bed of shrak bread, bathed in jameed (fermented dried yoghurt) sauce. The national dish of Jordan.

Prep: 1 hour Cook: 2 hours Professional Yield: 50 Portions Portion: 500g per portion Non-Vegetarian

Professional Yield

Adjust portions - ingredients recalculate automatically

Ingredients · 50 portions

Lamb

Meat & Poultry · cubed

10 kg

Jameed

Dairy Products · fermented dried yoghurt

2 kg

Water

FMCG Wholesale

10 L

Basmati Rice

Rice, Flour & Grains

4 kg

Onion

Fresh Vegetables · quartered

1.50 kg

Almonds

Dry Fruits & Nuts · toasted

750 g

Pine Nuts

Dry Fruits & Nuts · toasted

500 g

Turmeric

Spices & Masalas · ground

50 g

Cardamom

Spices & Masalas · whole

30 g

Parsley

Fresh Vegetables · chopped

250 g

Shrak Bread

Bakery

3 kg

Salt

Spices & Masalas · as required

0.000 g

Recommended Pairings

Serve with Arabic salad.

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JameedShrak breadLamb shoulder

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