Tender shredded chicken and savory minced meat come together in this Lebanese Mansaf, a hearty rice-based meal defined by a complex blend of traditional seven spices. By poaching the chicken in a fragrant stock infused with dry lemon, bay leaves, and cinnamon, the rice absorbs a depth of flavor that balances perfectly with the richness of toasted almonds and butter.

Preparing this dish involves building layers of aromatics, starting with the deeply seasoned stock and finishing with a spiced meat and basmati rice pilaf. The result is a satisfying, textured meal that highlights the balance of warming cinnamon, coriander, and allspice. It is traditionally finished with a cooling side of yogurt, which cuts through the spice and adds a necessary creaminess to each forkful.

Whether you are looking for a project for a relaxed weekend dinner or a way to bring authentic Middle Eastern flavors into your home kitchen, this approach simplifies the classic preparation without cutting corners on taste. The toasted almond slivers provide a necessary crunch against the tender rice, making this a complete and grounded meal for family dining.

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When planning a traditional Lebanese feast, Mansaf serves as an impressive centerpiece, but rounding out the menu is just as important. To balance the richness of the yogurt sauce and tender lamb, consider serving a refreshing glass of Lebanese fruit cocktail as a palate-cleansing finish to the meal. For those looking to explore more iconic meat-based dishes, preparing a classic Daoud Basha provides another comforting option that highlights the depth and variety found in Levantine cuisine.

Key Ingredients

Chicken breast: Seared and shredded, this serves as the primary protein topper for the dish.
Minced meat: Cooked with onions and spices to provide the savory base for the rice mixture.
Basmati rice: The foundational grain simmered in aromatic chicken stock and a blend of spices.
Mansaf spices: Provides the distinct, traditional seasoning profile essential for this Lebanese recipe.
Seven spices: Adds a complex, warm aromatic depth to both the meat and rice components.
Almonds: Flaked or slivered, these provide a crucial crunchy texture when sprinkled over the finished rice.
Yogurt: Served on the side to balance the rich, spiced flavors of the meat and rice.

Explore Hearty Lebanese Classics

Lebanese Moghrabieh: This pearl couscous stew shares a similar communal spirit to Mansaf, making it another perfect choice for large family gatherings.
Mughrabiyih ( Lebanese Version Of Couscous): If you enjoyed the textured spices of your main course, this dish offers a unique variation on traditional grains and aromatics.
Lebanese Molokhiya: For another authentic main dish, this stew features tender chicken and a distinct herbal profile that rounds out any traditional Lebanese spread.

Lebanese Mansaf

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Ingredients

For the broth you need :1 bag of @mimosspicebagsOr you can use cinnamon stickDry lemon2 bay leaves1 onionLemon slicesChicken breast filletsFor the rice you need:1brown onion, finely chopped1/2 kilo mince meat(11⁄2 -2 cups) basmati rice, washed and drainedPaprikaSalt1⁄2 tsp black pepper1⁄2 tsp Lebanese mixed spices (seven spices)1/2 tsp Corianda seeds1/2 tsp Ground cinnamon1/2 tsp All spices1 tbsp Mansaf spices2 tbsp vegetable oil1 tbsp Butter1⁄2 cup flaked/slivered almondsLebanese salad, to serve

Instructions

Sprinkle the chicken with salt, pepper and paprika.In a pot add vegetable oil and sear the chicken on both sides till golden.Once done add cinnamon stick, dry lemon, onion, lemon wedges and bay leaves.Pour 4 to 5 cups of water on top of the chicken and let it boil for 15-20 mintues.Scrape any fat from the top. Drain, reserving the stock.When cool enough to handle, coarsely shred the chicken.Add the butter and onion and cook for 5 minutes until the onion softens.Add the mince meat and cook, stirring regularly, for 10 minutes until the meat cooks and the water evaporates.Add rice and salt, black pepper, coriander, cinnamon, mansaf spices, lebanese mix spices and all spices. Stir and cook for 2 minutes than add the reserved chicken stock and bring to the boil, stirring occasionally. Reduce the heat to low, cover and simmer for 10–12 minutes, until the rice is cooked. To serve, top the rice with shredded chicken and almonds. Serve with yogurt.

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