Mansaf (Chicken in Buttermilk) with Cornmeal

We are glad to see you on! For a convenient and easy use of our website we apply cookies. If you want to get more information and read our Policy on cookies, please follow the link. By continuing to use our website, including the one-time scrolling, you agree with our use of cookies.

I agree

The website may be displayed incorrectly in this browser. You are recommended to install a more advanced browser.

Chrome Safari Firefox Opera Explorer

Mansaf (Chicken in Buttermilk) with Cornmeal

Mansaf (Chicken in Buttermilk) with Cornmeal
5–6 servings

3 tbsp of olive oil

5 chicken breast fillets, skin and bones removed

1 onion

3 cloves of garlic

3 bay leaves

chicken spices to taste

300 g of packaged Makfa cornmeal

100 g of roasted peanuts

a bunch of parsley



For the sauce:

500 ml of buttermilk

1 egg

ground cardamon to taste

turmeric to taste

4 tbsp of chicken broth


1 hour 15 minutes

Additional properties For kids


1. Pour the olive oil into a deep stewpot. Cut the chicken breasts into large pieces, place them into the pot, add finely chopped onion, pressed garlic, the bayleaf and the spices, salt and pepper. Stir fry the chicken for 5-7 minutes until golden.

2. Add more water to cover the meat and cook the chicken for 45 minutes until ready.

3. Meanwhile, place the cornmeal into a saucepan, add 1 liter of water and cook for 35-40 minutes until ready.

4. Prepare the sauce. Whisk together the buttermilk and the egg, add the cardamon, the turmeric and the salt, and mix thoroughly. Gradually pour in the broth, bring to a boil and remove from heat.

5. Ladle the cornmeal onto plates, and place the chicken on top. Sprinkle with peanuts and parsley leaves, pour the sauce on top and serve.

Cuisine Middle East cuisine
Dish type Entrees