Mansaf
From Wikipedia, the free encyclopedia
Mansaf (Arabic,منسف ) is a national dish of Jordan, made of lamb cooked in a yogurt sauce and served with rice. The lamb is cooked in a broth made with a fermented then dried yogurt-like product called jameed, and served on a large platter with a layer of flatbread (markook) topped with rice and then meat, garnished with almonds and pine nuts, green granish and the sauce poured over all[1].
Mansaf is served on special occasions such as weddings and births, or to honor a guest, and of course on main holidays such as Christmas, Easter, Fitr Eid, or Hajj Eid. It is traditionally eaten collectively from a large platter in the Bedouin style, standing around the platter with one hand behind the back and using the right hand instead of utensils. Other variants of the dish also exist and are adapted to the regional tastes and circumstance, such as the Fish Mansaf, found in the south of Jordan around the port city of Aqaba and Shakriyeh which is the urban adaptation of Mansaf using poultry and non-fermented yogurt sauce, which is more of a northern Jordanian speciality and is less ceremonial.
