Mansaf is a traditional Jordanian dish that is considered the national dish of the country. It is typically made with lamb, rice, and a fermented dried yogurt called jameed, and is served on a large platter that is shared among a group.
The origins of mansaf can be traced back to the Bedouin culture of the Arabian Peninsula, where it was originally made with camel meat. Today, lamb is more commonly used, although some variations of the dish may include goat or chicken.
To make mansaf, the lamb is cooked in a broth made with jameed, which gives the dish its distinct flavor. The lamb is then served over a bed of rice, with the broth poured over the top. The dish is typically garnished with almonds and pine nuts, and is often served with a side of vegetables, such as carrots, onions, and tomatoes.
Mansaf is typically served at special occasions, such as weddings and celebrations, and is often considered a symbol of hospitality. It is common for the host to serve mansaf to their guests as a sign of respect and generosity.
In addition to being a delicious and flavorful dish, mansaf also has a number of health benefits. The lamb used in the dish is a good source of protein, and the rice and vegetables provide a variety of nutrients, including carbohydrates, fiber, and vitamins. The jameed used in the broth is also rich in probiotics, which can support gut health.
While mansaf is typically associated with Jordanian cuisine, it is also popular in other countries in the Middle East, including Palestine, Lebanon, and Iraq. It is a delicious and nourishing dish that is enjoyed by people around the world, and is an important part of the culinary and cultural heritage of the region.