![]() A variant of mansaf in Amman, Jordan made with samneh (ghee)-infused rice and decorated with sauteed nuts alongside jameed-drenched lamb. | |
Course | Meal |
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Place of origin | Jordan |
Main ingredients | lamb, jameed, rice or bulgur, shrak bread |
Mansaf (Arabic: منسف [ˈmansaf]) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.[1]
It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria.[2] The name of the dish comes from the term "large tray" or "large dish".[3] The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process.
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