Mansaf is a traditional Middle Eastern dish that hails from Jordan, and it’s one of those iconic recipes that speaks volumes about the culture, history, and hospitality of the region. While many people are familiar with Mansaf in its classic form-lamb cooked in a rich, tangy yogurt sauce and served over rice-Mansaf Soup is a slightly different take, offering the same flavors but with a twist that makes it feel lighter and more comforting, like a warm embrace in a bowl.
The beauty of Mansaf Soup lies in its ability to hold on to all the depth and richness of the traditional dish while introducing a more soup-like consistency, with a velvety texture that pairs perfectly with the tender meat and aromatic spices. In essence, it’s a bowl of hearty, satisfying comfort food that also tells the story of generations of culinary traditions.
Let’s break it down and get into the heart of the recipe, from the ingredients needed to the step-by-step cooking instructions and beyond.
Mansaf Soup Recipe
This recipe for Mansaf Soup takes inspiration from the traditional Jordanian Mansaf but adds a twist with a more broth-based approach. Instead of the usual rice base, we use a flavorful broth that combines lamb, yogurt, and spices to create a rich, savory soup perfect for any season. It’s satisfying yet not overwhelmingly heavy, making it a wonderful choice for a cozy family meal or a special occasion.
Ingredients Needed
To make this delicious Mansaf Soup, you’ll need the following ingredients:
Meat & Broth
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Lamb (Bone-In, Cut into Chunks) – 1.5 pounds
- Lamb is the heart of Mansaf, and using bone-in cuts ensures a rich, flavorful broth.
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Water – 8 cups
- To create the soup’s broth. The longer you simmer the lamb, the more depth the broth will have.
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Onion (Medium, Diced) – 1
- Adds sweetness and balance to the dish.
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Garlic Cloves (Minced) – 4
- To bring out the aromatic base flavor.
Yogurt & Spices
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Plain Yogurt (Full-Fat) – 2 cups
- This is crucial to get that distinct, tangy flavor that defines Mansaf. Full-fat yogurt provides richness and creaminess.
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Jameed (Dried Yogurt or Jameed Powder) – 2 tablespoons
- This ingredient is key to authentic Mansaf. It’s a type of dried yogurt that adds a deeper, fermented tang to the dish. If you can’t find Jameed, use strained yogurt as a substitute.
Spices & Flavorings
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Turmeric (Ground) – 1 teaspoon
- Adds color and a mild earthy flavor.
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Cumin (Ground) – 1 teaspoon
- Brings a warm, slightly nutty flavor.
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Coriander (Ground) – 1 teaspoon
- Adds a hint of citrusy freshness.
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Cinnamon (Ground) – ½ teaspoon
- A sweet, warming spice that balances the savory elements of the soup.
- Salt – to taste
- Black Pepper – to taste
Garnishes
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Almonds (Slivered, Toasted) – ¼ cup
- For that extra crunch and a touch of nutty flavor.
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Pine Nuts (Toasted) – ¼ cup
- Adds a delicate crunch and flavor.
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Fresh Parsley (Chopped) – 1 tablespoon
- A fresh burst of color and flavor to garnish.
Rice (Optional)
- Basmati Rice – 1 cup (optional, for serving alongside or within the soup)
Cooking Instructions
Prepare The Lamb Broth
- In a large pot, add the lamb chunks and cover them with 8 cups of water.
- Bring to a boil over medium-high heat, then reduce the heat and let it simmer for about 1-1.5 hours. The goal is to cook the lamb until it’s tender and the broth becomes rich and flavorful. Skim off any impurities or foam that rises to the surface.
Cook The Onions & Garlic
- While the lamb simmers, heat a separate pan over medium heat. Add a little oil and sauté the onions until they turn translucent, about 5-7 minutes.
- Add the minced garlic and cook for another 1-2 minutes until fragrant. Set aside.
Add The Yogurt And Spices
- Once the lamb is cooked and the broth is flavorful, stir in the sautéed onions and garlic mixture.
- Add in the turmeric, cumin, coriander, cinnamon, salt, and pepper. Mix well.
- Gently whisk the yogurt and Jameed together until smooth, then slowly add it to the pot, stirring continuously. The yogurt should thicken the broth, adding that signature creamy texture to the soup.
Simmer And Final Touches
- Let the soup simmer for an additional 30 minutes to allow the flavors to meld together. Check seasoning and adjust salt or spices as needed.
- If you’re serving the soup with rice, you can either mix the rice into the soup or serve it on the side, as per your preference.
Serve
- Ladle the soup into bowls, ensuring each serving has tender lamb pieces and a generous amount of the rich broth.
- Garnish with toasted almonds, pine nuts, and chopped parsley for added texture and flavor.
Ingredient Insights
- Lamb: The meat you choose is key to this recipe. Bone-in lamb is ideal because it adds extra flavor to the broth. The collagen from the bones creates a silky texture, which is a key characteristic of a great Mansaf.
- Jameed: This is what sets Mansaf apart from other yogurt-based dishes. Jameed is dried yogurt, and when rehydrated, it infuses the soup with a deep, tangy richness that you simply can’t replicate with regular yogurt.
- Yogurt: Full-fat yogurt is essential for adding the creaminess and balance of flavors that define Mansaf. Avoid low-fat yogurt as it won’t provide the same texture or richness.
Expert Tips
- Cooking Time Matters: The longer you cook the lamb, the more tender it will be. Simmering the lamb for a longer period helps break down the connective tissues and releases the flavors into the broth.
- Straining the Yogurt: To prevent curdling, make sure to whisk the yogurt thoroughly before adding it to the soup. Adding it gradually while stirring continuously helps incorporate it into the broth without separating.
- Adjusting Consistency: If the soup becomes too thick, simply add more water or broth to thin it out. Similarly, if it’s too thin, let it simmer longer to reduce and thicken.
- Rice Base: While not a strict requirement, adding rice to the soup can create a heartier dish. Consider mixing the rice in towards the end of the cooking time to allow the flavors to combine or serve it separately.
Recipe Variations
- Chicken Mansaf Soup: You can substitute lamb with chicken for a lighter version. The cooking time will be shorter, so be sure to adjust accordingly.
- Vegetarian Mansaf Soup: For a vegetarian version, use vegetable broth instead of lamb, and swap the lamb with hearty vegetables like cauliflower, potatoes, or chickpeas for a fulfilling soup.
- Spicy Mansaf Soup: If you like a bit of heat, you can add a finely chopped green chili or red pepper flakes to the soup. This will add a nice spicy kick that complements the richness of the yogurt and lamb.
- Coconut Mansaf Soup: For a different twist, substitute part of the yogurt with coconut milk. This will give the soup a slightly sweet, tropical undertone that pairs beautifully with the spices.
Final Words
Mansaf Soup is not just a meal; it’s an experience. Each spoonful takes you deeper into the heart of Middle Eastern culinary traditions. It’s a dish that evokes the spirit of sharing, of family gatherings, and of celebrating life’s rich flavors. While this version may seem like a departure from the traditional Mansaf, it stays true to the essence of what makes this dish so beloved: tender meat, rich spices, and a velvety, tangy broth.
FAQs
What Is Mansaf Soup?
Mansaf soup is a variation of the traditional Jordanian dish, mansaf, typically served as a hearty, flavorful soup made with lamb, yogurt, rice, and a rich array of spices. Unlike the regular mansaf, the ingredients are simmered to create a soupy consistency, making it easier to consume in a liquid form.
What Ingredients Are Used In Mansaf Soup?
Mansaf soup typically includes lamb or chicken, yogurt (preferably jameed), rice, onions, garlic, clarified butter, bay leaves, cinnamon sticks, allspice, and salt. It may also contain pine nuts or almonds as garnish.
Can I Use Chicken Instead Of Lamb In Mansaf Soup?
Yes, chicken can be used as a substitute for lamb in mansaf soup. While lamb is traditional in mansaf, chicken offers a lighter flavor and is a suitable alternative for those who prefer poultry.
How Do I Prepare The Jameed For Mansaf Soup?
To prepare jameed for mansaf soup, soak the jameed (dried yogurt) in warm water for several hours or overnight to rehydrate it. After soaking, blend it into a smooth paste. This paste is then added to the soup to provide the creamy texture and distinctive flavor.
How Long Should Mansaf Soup Be Cooked?
Mansaf soup should be simmered for about 1.5 to 2 hours. The lamb should be tender and the flavors fully developed. If using chicken, the cooking time may be reduced to around 1 hour.
Can I Make Mansaf Soup Vegetarian?
Yes, mansaf soup can be made vegetarian by omitting the meat and using vegetable stock instead of water. Additionally, you can use plant-based yogurt to replace the traditional yogurt, creating a vegetarian version of the soup.
What Can I Serve With Mansaf Soup?
Mansaf soup is traditionally served with flatbread, such as pita or taboon bread, which is used to scoop up the soup. It can also be served alongside a fresh salad, such as fattoush or tabbouleh, to balance the richness of the soup.
How Do I Thicken Mansaf Soup?
To thicken mansaf soup, you can either simmer the soup for a longer time to reduce the liquid or add more rice or a small amount of cornstarch mixed with water. Some recipes also suggest using ground almonds or flour as a thickening agent.
Is Mansaf Soup Spicy?
Mansaf soup is not typically spicy, but it is flavorful, thanks to the combination of spices like cinnamon, allspice, and bay leaves. However, the level of spice can be adjusted by adding chili or hot pepper if you prefer a spicier version.
Can I Prepare Mansaf Soup In Advance?
Yes, mansaf soup can be prepared in advance and stored in the refrigerator for up to 3 days. In fact, the flavors tend to improve after sitting for a day or two. It can be reheated on the stove or in the microwave before serving.