Mansaf ( /‍ˈ‍man‍.‍saf‍‍‍/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with

rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

bulgur Bulgur (; ; ; ), or Borghol (), is a cracked wheat foodstuff found in Egyptian cuisine, South Asian cuisine and West Asian cuisine. Characteristics Bulgur is distinct from cracked wheat, which is crushed wheat grain that, unlike bulgur, has ...

. It is a popular dish eaten throughout the

Levant The Levant ( ) is the subregion that borders the Eastern Mediterranean, Eastern Mediterranean sea to the west, and forms the core of West Asia and the political term, Middle East, ''Middle East''. In its narrowest sense, which is in use toda ...

. It is considered the

national dish A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs ...

Jordan Jordan, officially the Hashemite Kingdom of Jordan, is a country in the Southern Levant region of West Asia. Jordan is bordered by Syria to the north, Iraq to the east, Saudi Arabia to the south, and Israel and the occupied Palestinian ter ...

, and can also be found in

Palestine Palestine, officially the State of Palestine, is a country in West Asia. Recognized by International recognition of Palestine, 147 of the UN's 193 member states, it encompasses the Israeli-occupied West Bank, including East Jerusalem, and th ...

Kuwait Kuwait, officially the State of Kuwait, is a country in West Asia and the geopolitical region known as the Middle East. It is situated in the northern edge of the Arabian Peninsula at the head of the Persian Gulf, bordering Iraq to Iraq–Kuwait ...

Saudi Arabia Saudi Arabia, officially the Kingdom of Saudi Arabia (KSA), is a country in West Asia. Located in the centre of the Middle East, it covers the bulk of the Arabian Peninsula and has a land area of about , making it the List of Asian countries ...

, and

Syria Syria, officially the Syrian Arab Republic, is a country in West Asia located in the Eastern Mediterranean and the Levant. It borders the Mediterranean Sea to the west, Turkey to Syria–Turkey border, the north, Iraq to Iraq–Syria border, t ...

. The name of the dish comes from the term "large tray" or "large dish". The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process.

History

Ancient

Canaan CanaanThe current scholarly edition of the Septuagint, Greek Old Testament spells the word without any accents, cf. Septuaginta : id est Vetus Testamentum graece iuxta LXX interprets. 2. ed. / recogn. et emendavit Robert Hanhart. Stuttgart : D ...

ites used to make this food to celebrate the beginning of the season of spring, they mixed lamb meat with milk which was mentioned in the

Torah The Torah ( , "Instruction", "Teaching" or "Law") is the compilation of the first five books of the Hebrew Bible, namely the books of Genesis, Exodus, Leviticus, Numbers and Deuteronomy. The Torah is also known as the Pentateuch () ...

and became forbidden in Judaism. The original pastoralist Bedouin mansaf underwent significant changes in the 20th century. The dish is said to originally have been made with simply meat (camel or lamb), meat broth or

ghee Ghee is a type of clarified butter, originating from South Asia. It is commonly used for cooking, as a Traditional medicine of India, traditional medicine, and for Hinduism, Hindu religious rituals. Description Ghee is typically prepared by ...

(clarified butter) and bread. Following the popularization of rice in northern Transjordan in the 1920s, rice gradually was introduced into the dish, at first mixed with bulgur, and later on its own, until the dish reached its modern incarnation of being based on white rice. Similarly, the jameed sauce is a recent development, as the Bedouins did not historically feature jameed in their cooked dishes until their modern sedentarization.

Preparation

Jameed

Jameed is a hard dry

yogurt Yogurt (; , from , ; also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial Fermentation (food), fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to ...

that is prepared by the boiling of sheep or goat's milk, which is then left to dry and ferment. The mixture is later kept in a fine woven

cheesecloth Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. The fabric has holes large enough to quickly allow liquids (like whey) to percolate through the fabric, but small enough to retain solids lik ...

to make a thick

Salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ...

is added daily to thicken the yogurt even more for a few days, which then becomes very dense and is shaped into round balls. The city of

Al-Karak Al-Karak (), in English sources often simply Karak, is a city in Jordan known for its medieval castle, the Kerak Castle. The castle is one of the three largest castles in the region, the other two being in Syria. Al-Karak is the capital city of ...

in Jordan has a reputation for producing the highest quality of jameed.

Cooking

A jameed broth is prepared and the pieces of lamb are cooked in it. The dish is served on a large platter with a layer of

flatbread A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Se ...

( markook or shrak) topped with rice and then meat, garnished with

almonds The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the sh ...

and pine nuts, and then the creamy jameed sauce is poured on top of the dish.

Culture and tradition

Mansaf is associated with a traditional Jordanian culture based on an agro-pastoral lifestyle in which meat and yogurt are readily available. Mansaf is served on special occasions such as weddings, births and graduations, or to honor a guest, and on major holidays such as

Eid ul-Fitr Eid al-Fitr () is the first of the two main festivals in Islam, the other being Eid al-Adha. It falls on the first day of Shawwal, the tenth month of the Islamic calendar. Eid al-Fitr is celebrated by Muslims worldwide because it marks the ...

Eid ul-Adha Eid al-Adha () is the second of the two main Islamic holidays, festivals in Islam alongside Eid al-Fitr. It falls on the 10th of Dhu al-Hijja, the twelfth and final month of the Islamic calendar. Celebrations and observances are generally carri ...

Christmas Christmas is an annual festival commemorating Nativity of Jesus, the birth of Jesus Christ, observed primarily on December 25 as a Religion, religious and Culture, cultural celebration among billions of people Observance of Christmas by coun ...

Easter Easter, also called Pascha ( Aramaic: פַּסְחָא , ''paskha''; Greek: πάσχα, ''páskha'') or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in t ...

and Jordan's Independence Day. It is traditionally eaten collectively from a large platter in the

Bedouin The Bedouin, Beduin, or Bedu ( ; , singular ) are pastorally nomadic Arab tribes who have historically inhabited the desert regions in the Arabian Peninsula, North Africa, the Levant, and Mesopotamia (Iraq). The Bedouin originated in the Sy ...

and rural style, standing around the platter with the left hand behind the back and using the right hand instead of utensils. Mansaf plays an active role in settling tribal disputes in Jordan in what is known as an ''Atwa'' (truce) and a ''Ja'ha'' (peacemaking process). It is thought to signal the end of a conflict when the heads of conflicting tribes visit each other and the host sacrifices a sheep or a goat for a shared mansaf, taken to be a sign of reconciliation. Since mansaf was originally popular among Bedouins, much of the traditions that they used with the dish still exist today. The tray containing mansaf is placed on a table where people gather around it while standing. Mansaf should be eaten with the use of a person's right hand only while the left is behind the person's back. The hand is used to create balls of rice and then the ball is placed in the mouth through the use of three fingers. It is frowned upon to blow on the ball of rice, no matter how hot. Many of these traditions are still used; however, it can also be eaten with spoons and plates.

Jordan's national dish

Though mansaf is frequently referred to as Jordan's "national dish", Palestinian Professor of Modern Arab Politics and Intellectual History at Columbia University Joseph Massad states that mansaf is not a truly "traditional" dish, but is rather a more recent dish which was developed during the Hashemite-Mandatory era of the early 20th century, and then promulgated as a national dish following

independence Independence is a condition of a nation, country, or state, in which residents and population, or some portion thereof, exercise self-government, and usually sovereignty, over its territory. The opposite of independence is the status of ...

. Massad notes that the current form of mansaf differs from the independence-era and Mandate-era recipes but is portrayed by the state as a dish that is both national and a Bedouin tradition, despite it also historically being a dish of the peasants and Bedouins of the neighboring regions of southern Palestine and Syria.

Regions and variants

The inhabitants of

Al-Salt Al-Salt ( ''Al-Salt''), also known as Salt, is an ancient trading city and administrative centre in west-central Jordan. It is on the old main highway leading from Amman to Jerusalem. Situated in the Balqa highland, about 790–1,100 metr ...

and

are reputed to make the best mansaf in Jordan. In Palestine, Mansaf is the main dish of the central and southern areas of the

West Bank The West Bank is located on the western bank of the Jordan River and is the larger of the two Palestinian territories (the other being the Gaza Strip) that make up the State of Palestine. A landlocked territory near the coast of the Mediter ...

and the

Negev The Negev ( ; ) or Naqab (), is a desert and semidesert region of southern Israel. The region's largest city and administrative capital is Beersheba (pop. ), in the north. At its southern end is the Gulf of Aqaba and the resort town, resort city ...

desert. Other variants of the dish also exist and are adapted to the regional tastes and circumstances. These include fish mansaf, found in the south around the port city of

Aqaba Aqaba ( , ; , ) is the only coastal city in Jordan and the largest and most populous city on the Gulf of Aqaba. Situated in southernmost Jordan, Aqaba is the administrative center of the Aqaba Governorate. The city had a population of 148, ...

. An urban, less ceremonial adaptation of mansaf using non-dried yogurt is called ''shakreyyeh or Laban Emmo'' It is sometimes cooked with poultry instead of lamb and is common in Palestine, Lebanon, Syria and the northern part of Jordan. In the 2020s, a restaurateur in

Amman Amman ( , ; , ) is the capital and the largest city of Jordan, and the country's economic, political, and cultural center. With a population of four million as of 2021, Amman is Jordan's primate city and is the largest city in the Levant ...

began selling single servings of mansaf in cups. While some customers find it convenient, others find that it demeans the prestige and honor associated with it.

Evolution

Evolution in the dish

Prior to 1945, mansaf was made up of three main components: the bread, the meat and the clarified butter. The bread that was used is called khobz al-shrak. It is a whole wheat bread that is described as "thick", "flat", "paper-thin" and "crumb-less". Mansaf was made using whole wheat flour because wheat was an easily accessible crop at the time. The specific type of bread varied based on local regions. The next main component of mansaf was the meat. It was boiled in water in order to clean it from dirt and film that developed on its surface. After the meat was fully cooked, it was added on top of the bread, and the meat broth was poured over the bread. The final step was pouring the clarified butter, called samin beladee, on top. The first evolutions to change this initial recipe were a decrease in the amount of broth added to the base, and adding

wheat to the meal. This is because bulgur became a widely grown crop around 1945. The wheat was cleaned, boiled, then spread on a clean surface and left to dry in the sun for a few days. Once the drying process was complete, the wheat was ground up, which is what turns it into bulgur wheat. Finally, the bulgur wheat was cooked similar to how rice is cooked today. Around the 1950s, replacing bulgur wheat with rice started to rise in popularity when making mansaf, due to the proximity of a city in Jordan called Hartha to Syrian and Palestinian borders. This resulted in better access to trade networks. In the early 1960s, new toppings were introduced to the recipe of mansaf. Those include roasted almonds and pine nuts. A few years after that, the clarified butter and the broth were replaced with jameed, which is a yogurt sauce. People also started cooking the meat in this yogurt sauce, which resulted in a more "robust flavor" which marinated the meat during the cooking process.

Evolution in the preparation process

Prior to the 1970s, mansaf was cooked in a large copper cauldron that was placed over a fire in the courtyards of one's home. The cauldron was so large that people had no choice but to cook the dish outdoors. Once the ingredients were fully cooked, they would be placed on a large copper platter and carried indoors. After the 1970s, many changes occurred to the original recipe and preparation of mansaf. The bread was replaced with rice, and the platter used for the mansaf changed from traditional copper to a florally decorated enamelware or aluminum platter. These changes happened due to advancements in technology, which made it possible for mansaf to be cooked indoors, in smaller amounts for smaller groups of people like families.