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The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.
Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yoghurt from separating.
Large trays are covered with the doughy flat Arabic bread and dampened with yoghurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
Mansaf is served on special occasions such as weddings and births, or to honor a guest, and on major holidays such as Eid ul-Fitr, Eid ul-Adhaand the Independence Day. It is traditionally eaten collectively from a large platter in the Bedouin style, standing around the platter with the left hand behind the back and using the right hand instead of utensils.