How long does it take to make Lebanese Mansaf?

About 2 hours 40 minutes in total: 20 minutes of prep and 2 hours 20 minutes of cooking.

How many servings does this Lebanese Mansaf recipe make?

This recipe makes 6 servings as written; ingredient quantities on this page can be scaled.

Where does this Lebanese Mansaf recipe come from?

It was shared by canarybasmati on tiktok.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

Back to community

Lebanese Mansaf – 160-Minute Recipe

Name: Lebanese Mansaf – 160-Minute Recipe
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
Ingredients: 2 kg lamb shanks; 2 cup rice; 2 onion; 500 g minced lamb; 100 g pine nuts; to taste salt; to taste pepper; 3 bay leaves; 2 cinnamon sticks; 2 cloves; 4 cardamom pods; 5 peppercorns; 8-9 cup water; 5 tbsp ghee; 4 tbsp flour; 1 tbsp seven spice; 1 tsp cinnamon powder; 4 tbsp ghee; 2 tbsp flour; 1 tbsp ghee; remaining cup stock

A hearty Lebanese classic featuring tender lamb shanks simmered in a fragrant broth, served over fluffy rice and finished with a silky ghee‑flour sauce and toasted pine nuts. The dish balances savory, aromatic spices with a comforting, melt‑in‑your‑mouth texture.

Recipe by canarybasmati· Structured by ReelsMeals

From: TikTok(view original)

Rate this recipe

Save this recipe to your cookbook

Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.

Watch the recipe video

Video plays from the original creator's platform. View the original video

Prep Time

20 min

Cook Time

2 hr 20 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns tiktok.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

2 hr 40 min estimated total time for 6 servings.

Explore related saves

Dinner Lebanese Lamb Rice

Ingredients

2 cup rice
2 onion
1 1/10 lb minced lamb
3 1/2 oz pine nuts
1 tbsp seven spice
1 tsp cinnamon powder

Stock

4 2/5 lb lamb shanks
8 cup water
3 bay leaves
2 cinnamon sticks
2 cloves
4 cardamom pods
5 peppercorns
to taste salt
to taste pepper
4 tbsp ghee
2 tbsp flour

Sauce

2 tbsp flour
1 tbsp ghee
remaining cup stock

Instructions

1
Pat the salted lamb shanks dry and sear them in a large pot over medium‑high heat with a little ghee until browned on all sides.
2
Add the bay leaves, cinnamon sticks, cloves, cardamom pods, peppercorns, salt, and pepper, then pour in 8–9 cups of water.
3
Cover the pot and simmer gently for about 2 hours, or until the lamb is fork‑tender.
4
Remove the lamb shanks and set them aside. Strain the broth through a fine sieve, discarding the solids; reserve the clear stock.
5
Preheat the oven to 428°F (425°F). Place the cooked lamb shanks on a baking sheet and broil for 5–7 minutes, or until the exterior becomes crisp and caramelized.
6
Rinse the rice under cold water until the water runs clear, then soak it in fresh water for 20 minutes; drain well.
7
In a separate wide pan, melt a drizzle of ghee over medium heat and sauté the diced onion until translucent.
8
Add the minced lamb to the onions and cook, breaking it up, until browned and cooked through.
9
Stir in the soaked rice, season with salt, pepper, seven‑spice, and cinnamon powder, and mix thoroughly.
10
Pour 3 cups of the reserved stock over the rice mixture, ensuring the liquid rises about 1 cm above the rice level.
11
Bring the mixture to a rolling boil, then reduce the heat to low, cover tightly, and simmer for 20 minutes until the rice is tender and the liquid is absorbed.
12
While the rice cooks, toast 2 tbsp of flour in a small saucepan over medium heat, stirring constantly until golden.
13
Add 1 tbsp of ghee to the toasted flour and stir until fully incorporated.
14
Gradually whisk in the remaining stock, stirring continuously, until a smooth, creamy sauce forms.
15
To serve, spread the cooked rice on a large platter, arrange the broiled lamb shanks on top, and drizzle the ghee‑flour sauce over everything.
16
Garnish with the toasted pine nuts and serve hot.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Reserve clear stock early

Strain the broth after simmering the lamb and set the clear stock aside before proceeding with the rice and sauce.

Soak rice before cooking

Rinse the rice until water runs clear, soak for 20 minutes, then drain before adding to the pan.

Broil lamb shanks for crisp texture

After simmering, place the lamb shanks on a baking sheet and broil 5–7 minutes until the exterior is crisp and caramelized.

Made this recipe?

Tap a star to rate it — ratings help other cooks decide what to make next.