Mansaf
Jordan's dish of hospitality and celebration. Eaten standing around a communal platter at weddings.
Jordan's national dish — lamb slow-cooked in fermented dried yogurt sauce, served over flatbread and rice, topped with toasted nuts. Eaten communally with the right hand.
Ingredients
Method
Simmer lamb in water until tender, about 2 hours. Reserve broth.
Dissolve jameed in warm broth. Simmer 20 minutes until smooth and thick.
Add lamb to yogurt sauce. Simmer 20 minutes.
Layer flatbread, then rice, then lamb. Pour sauce over. Top with nuts.
Jameed — hard dried yogurt — is essential. It gives mansaf its distinctive sour, funky flavour.
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