Our Culture:

Mansaf is the signature dish of Jordan; its richness signifies the warmth in the hearts of the people.

Jameed is a sun-dried, preserved yogurt. It is said that the best jameed comes from the Karak region. In its dry form, it will last for months. You can use yogurt with special spices instead of Jameed.

Preparing Mansaf Plate:

Use a large platter, put shrak bread on it. Pour a few spoonfuls of jameed (yogurt) over the bread. Pile the rice over the shrak bread. Add the meat pieces on top of the rice and sprinkle the pine nuts and almonds over everything. Place the jameed in a deep bowl alongside the platter.

Mansaf is the ultimate symbol of Jordanian hospitality, tradition, and national identity, transcending its role as a mere dish to become a profound cultural ceremony. Its authenticity is rooted in the use of jameed, a sun-dried fermented yogurt historically perfected by Bedouin communities for preservation, with the city of Karak famed for producing the best. Consuming Mansaf is a communal ritual that embodies generosity and social cohesion; it is central to major celebrations like weddings, graduations, and national holidays, as well as a cornerstone of conflict resolution and guest honor. The traditional method of serving it on a large platter over shrak bread and eating collectively with the right hand from a shared dish strengthens familial and tribal bonds. Every element, from the locally sourced lamb and rice to the specific preparation of the jameed sauce, connects the meal to Jordan’s pastoral heritage and Bedouin roots, making it the definitive expression of Jordanian culture and pride.Note: Mansaf is traditionally eaten off the serving platter while everyone stands around. Pour the jameed near your spot and grab the rice with your fingers.
Nutrition Tip:

Jameed, Rock yogurt is salted dried yogurt made of goat’s milk, rich in protein and calcium. Goat’s milk is known to be easily digested than cow milk.
Ingredients:

3 kg            Lamb meat (any part)

1 kg            Jameed

1½ cups     Ghee

4 cups        Rice (short grain)

2                Onions (peeled and chopped)

½ T            Salt and black pepper

1 cup         Almonds (peeled and fried)

1 cup         Pine nuts (fried)

2 loaves     Shrak bread (Thin Arabic bread)

Steps:

1- Cut the lamb into pieces, put it in a pan with cold water, slices of onion and salt.

2- Boil the meat over high heat for two hours.

3- Set the cooked meat aside, and use 2 cups of broth for the jameed.

4- Soak jameed for one hour, then blend in a food processor.

5- Add the reconstituted jameed to the rest of the lamb broth and stir over high heat. Add the meat, continue till the meat is well-cooked.