Mansaf
Sign in to saveMansaf ( /ˈman.saf/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
Key facts
- Food.name
- Mansaf
- Food.image
- Mansaf, the traditional dish of Jordan.jpg
- Food.caption
- A variant of mansaf in Amman, Jordan made with samneh (ghee)-infused rice and decorated with sauteed nuts alongside jameed-drenched lamb.
- Food.country
- Jordan
- Food.region
- Jordanian Highlands, Southern Levant
- Food.course
- Meal
- Food.served
- Hot
- Food.main_ingredient
- lamb, jameed, rice or bulgur, shrak bread
- Food.variations
- Laban emmo, shakreyyeh
via Wikipedia infobox
Article
13 sectionsContents
- History
- Preparation
- Jameed
- Serving
- Culture and tradition
- Jordan's national dish
- Regions and variants
- Evolution
- Evolution in the dish
- Evolution in the preparation process
- See also
- References
- Further reading
Mansaf ( /ˈman.saf/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Palestine, Kuwait, Saudi Arabia, and Syria. The name of the dish comes from the term "large tray" or "large dish", and is speculated to have biblical, ancient roots. The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process.