Mansaf

Mansaf is a cherished traditional Arab dish, particularly renowned in Jordan, where it’s considered the national dish. This hearty meal features lamb cooked in a rich sauce made from fermented dried yogurt and is typically served with rice or bulgur. Mansaf is also popular in places like Iraq, Syria, Saudi Arabia, Palestine, and Israel. The name "mansaf" translates to "large tray" or "large dish" aptly reflecting its customary method of serving.

The dish boasts an intriguing history, with significant transformations occurring during the 20th century. Initially, mansaf was a simpler blend of meat, broth, and bread. Over time, rice became an essential component, and the introduction of jameed sauce—made from dried yogurt—added a complex, tangy flavor. Today, mansaf is deeply woven into Jordanian culture and is a staple for special occasions and holidays.

Preparing mansaf involves crafting jameed, a hard, dry yogurt, which is then used to cook the lamb in a flavorful broth. When it's ready to serve, the dish is presented on a large platter lined with flatbread, topped with rice, lamb, almonds, pine nuts, and generously drizzled with the creamy jameed sauce.

Traditionally, mansaf is enjoyed communally from a large platter, with everyone eating using their right hand, adhering to specific customs and traditions. While it is Jordan's national dish, mansaf has evolved with various regional variations. For instance, some areas might serve fish mansaf or shakreyyeh, a less formal version utilizing fresh yogurt instead of dried.