Mansaf

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Mansaf ( Arabic منسف, DMG mansaf ) is an Arabic dish that consists mainly of lamb and rice (rarely bulgur ) and is named after the large tray on which it is served. The Hashemites are promoting it as the national dish of Jordan .

Mansaf was a wheat dish until the 20th century, but rice is commonly used today. The lamb is cooked in a broth made from so-called jameed , a type of fermented and then dried laban (in the West mostly called " yoghurt ") made from goat's milk, which is then liquefied again by adding water. The meat is heated over an open fire and stirred so that the jameed does not separate.

Different onions, garlic, cinnamon, Baharat , almonds and nuts are used for seasoning .

When serving, flatbread (Markook, Shrak) is placed on the eponymous tray, the rice is placed on top and the meat on top. According to Bedouin tradition, it is often eaten standing up by hand from the central tray.

According to Joseph Massad , the dish is not that "typically Jordanian", but was only propagated by the royal family.

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