Mansaf (Arabic منسف, mansaf DMG ) is an Arab dish that (rarely bulgur ) consists mainly of lamb and rice, and is named after the large tray on which it is served, named. The Hashemites propagate it as a national dish of Jordan.
Until the 20th century Mansaf was a wheat dish, rice is typically used today. The lamb is cooked in a broth of so-called jameed, a kind of fermented and then dried Laban ( mostly in the West as " yogurt ") from goat's milk, which is then re-liquefied by adding water. The meat is heated over an open fire and stirred so that the jameed does not discriminate.
For seasoning from region to region onions, garlic, cinnamon, Baharat, almonds and nuts may be used.
On the eponymous tray until flatbread ( Markook, Shrak ) is set when serving, on the rice and top the meat comes. It is often from Bedouin tradition while standing eaten by hand from the central tray.
According to Joseph Massad, the court is not so " typical Jordanian ", but was only by the royal family as propagated.