Lamb Mansaf is a traditional Jordanian dish that is typically served during special occasions and festivals. The dish is composed of three main elements: lamb, rice, and a yogurt-based sauce.
The lamb is usually cooked in a mixture of water and dried yogurt, known as jameed, which gives it a unique and tangy flavor. The lamb is typically cooked for several hours until it is tender and falls off the bone. It is then served on a bed of fragrant rice, which is cooked in the same broth as the lamb. The rice is usually flavored with spices like cardamom and cinnamon, which give it a warm and aromatic flavor.
The yogurt sauce, known as shakshouka, is made by mixing yogurt with jameed and cooking it until it thickens. The sauce is then seasoned with garlic, cumin, and other spices. It is typically poured over the lamb and rice, giving the dish a creamy and tangy flavor.
Lamb Mansaf is usually served on a large platter and is meant to be shared with family and friends. It is often eaten with the hands, and the rice and lamb are typically eaten together in one bite. The dish is a symbol of hospitality and generosity in Jordanian culture, and it is often served to guests as a sign of respect and honor.
