Mansaf

A homecooked Mansaf, Amman, Jordan

Mansaf (Arabic,منسف ) is the traditional dish in Jordan. Its main ingredients are lamb, rice, and a dried yoghurt-like product called jameed. Popular forms may include karaki jameed as an ingredient. Mansaf contains a thin layer of bread called shrak or markook which is set at the bottom of the platter. The rice sits atop the bread and meat is placed atop the rice. Then the yoghurt sauce is applied liberally to the platter. Traditionally the head of the animal; usually a lamb, sits atop the dish. Mansaf can be garnished with almonds and pine nuts.

According to tradition it is consumed collectively from a large platter. It is supposed to be eaten with the right hand instead of utensils. The left hand is placed behind the back while eating. Nowadays it is acceptable to be eaten using a spoon from an individual plate. Only six to seven people are allowed to stand around the Mansaf. In old times, the guests eat first, followed by the host and their family once the guests are finished. It is occasionally served with the head of the animal, from which the meat was taken. The placement of the head atop the dish symbolizes generosity which represents an elaborate sign of the host's appreciation for the guest. This is often done for ceremonious occasions such as weddings, child births, or as welcoming gestures to guests. It can be served with either sliced onions, spring onions, plain yoghurt, or sometimes a side-salad. The jameed may be served as complimentary drink.

The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.

Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.

Large trays are covered with the doughy flat Arabic bread and dampened with yoghurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving^[1].

References

1. ^ The Office of His Majesty King Hussein I of Jordan: Jordanian Cuisine - Mansaf

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