 A variant of mansaf in Amman, Jordan made with samneh (ghee)-infused rice and decorated with sauteed nuts alongside jameed-drenched lamb. | |
| Course | Meal |
|---|---|
| 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.
- ^ "Jordanian cuisine". kinghussein.gov.jo. 2010-02-04. Retrieved 2016-04-19.
- ^ Alan Davidson (2014). Tom Jaine (ed.). The Oxford Companion to Food. Oxford University Press. p. 434. ISBN 9780199677337. Retrieved 14 April 2020.
- ^ Ghillie Basan (30 September 2007). Middle Eastern Kitchen. Hippocrene Books. pp. 70–. ISBN 978-0-7818-1190-3. Retrieved 23 July 2012.