Mansaf is one of those dishes that brings families together around the table. It’s a beloved traditional dish in Palestine and Jordan, where it’s often served during celebrations and special occasions. My husband is Palestinian, and I’ve been lucky enough to learn this recipe from my amazing mother-in-law. While this may not be your typical Mansaf, I promise you, it’s absolutely delicious. Let’s get started on this comforting and flavorful dish.
Method
Cook the Chicken
To begin, take a large pot and place the chicken breasts inside. Add the 7 spices, a bay leaf, the chopped onion, and a chicken bouillon cube. Pour in around 8 cups of water to submerge the chicken completely. Turn on the heat and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Let the chicken cook for about 30 minutes, or until it is thoroughly cooked and tender. You’ll know the chicken is done when it can be easily shredded with a fork. Carefully remove the chicken from the broth and set it aside to cool slightly before shredding. Remember to reserve the broth as it will be used later in the recipe.
Prepare the Yogurt Sauce
In a medium-sized saucepan, combine the plain yogurt, egg, chicken bouillon cube, and cornstarch. Using a whisk, blend these ingredients until smooth. Gradually add one cup of the reserved chicken broth while continuing to whisk to prevent any lumps from forming. Place the saucepan over medium heat and slowly bring the mixture to a gentle boil, stirring continuously. You will notice the sauce starting to thicken; at this point, lower the heat to maintain a gentle simmer. Keep the sauce warm while you proceed with the next steps.
Make the Rice
In a separate pot, melt the ghee or butter over medium heat. Once the ghee has melted and become aromatic, add the washed basmati rice along with a teaspoon of salt. Stir the rice gently to coat each grain with the ghee. Next, pour in three cups of the reserved chicken broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice cook undisturbed for 15 to 20 minutes. Once cooked, fluff the rice with a fork and set it aside.
Toast the Nuts
Heat ghee or butter in a small frying pan over medium heat. Add the slivered almonds and continuously stir to ensure even toasting. The almonds will become fragrant and turn golden brown in just a few minutes. Once toasted, immediately remove the nuts from the pan to prevent overcooking, and set them aside.
Assemble and Serve
Begin assembling the Mansaf by laying the cut pieces of markouk pita bread on a large serving platter. Drizzle a little of the yogurt sauce over the bread to soften it. Next, add a generous layer of the fluffy basmati rice. Top the rice with the shredded chicken and pour more yogurt sauce over the top. Finish by sprinkling the toasted almonds over the entire dish. Serve the Mansaf while it’s still warm, allowing everyone to share from the same platter as is traditionally done.
Necessary Tools
- Large pot
- Medium saucepan
- Frying pan
- Wooden spoon
- Whisk
- Measuring cups and spoons
Mansaf Recipe – A Taste of Palestinian Tradition
Cuisine: PalestinianDifficulty: Easy4
servings20
minutes1
hour1
hour20
minutesIngredients
For the Chicken
2 chicken breasts
1 tsp 7 spices
1 bay leaf
1 small onion
1 chicken bouillon cube
8 cups water
For the Yogurt Sauce
1 (750g) tub plain yogurt
1 egg
1 chicken bouillon cube
2 heaping tsp cornstarch
1 cup reserved broth
For the Rice
1 tbsp ghee or butter
1.5 cups washed basmati rice
3 cups reserved broth
1 tsp salt
For the Nuts
1 tbsp ghee or butter
1 cup slivered almonds
To Serve
1 markouk pita bread, cut into small pieces
Directions
- Cook the Chicken: In a large pot, combine chicken breasts, 7 spices, bay leaf, chopped onion, chicken bouillon cube, and water.Bring to a boil, then reduce the heat and simmer for about 30 minutes or until the chicken is fully cooked.Once cooked, remove the chicken and shred it. Reserve the broth
- Prepare the Yogurt Sauce: In a medium saucepan, whisk together the yogurt, egg, chicken bouillon cube, and cornstarch.Gradually add the reserved broth while whisking continuously to prevent lumps.Bring to a gentle boil over medium heat, stirring constantly. Once it thickens, lower the heat and keep warm.
- Make the Rice: In a pot, heat ghee or butter. Add washed basmati rice and salt.Pour in the reserved broth, bring to a boil, then reduce the heat, cover, and simmer for 15-20 minutes until the rice is fluffy.
- Toast the Nuts: In a small frying pan, heat ghee or butter and toast the almonds until golden brown.
- Assemble and Serve: Layer the pita bread pieces on the serving platter. Pour some of the yogurt sauce over the bread to soften it. Add the cooked rice, top with shredded chicken, more yogurt sauce, and finally sprinkle the toasted nuts.
Notes
- Make sure to constantly whisk the yogurt mixture to prevent it from curdling.
- Be gentle when toasting the almonds as they can burn quickly.
- Use reserved broth to give the rice extra flavor instead of plain water.
Serving Suggestions
Mansaf is best enjoyed with a side of fresh salad or a tangy yogurt dip. Serve it family-style on a large platter and let everyone dig in!
Fun Fact
Did you know that traditional Mansaf is often made with lamb and served with Jameed (fermented yogurt)? This version is a chicken twist that’s equally delicious and a bit lighter!
Conclusion
Mansaf is a heartwarming dish that tells a story of tradition and family. This version brings the taste of Palestine right to your table, and it’s sure to impress. Whether you’re cooking it for a family dinner or a special gathering, Mansaf will surely become a favorite.
