Mansaf

Mansaf is the national dish of Jordan , and is also cooked in many Levantine and Persian Gulf countries (in the latter, it is sometimes called kabsa or makbus .) It is made of lamb, rice, and dried yoghurt ( jameed ).

A homecooked Mansaf, Amman , Jordan Mansaf ( ) is a Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice . It is the national dish of Jordan .

Mansaf ( ) is a traditional Jordanian dish and Palestinian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur . It is the national dish of Jordan and it is also common in Palestine . To a lesser degree it is also found in parts of Iraq , Syria , and Saudi Arabia . The name of the dish comes from the term "large tray" or "large dish". al-Muẓaffar Bin Naṣr Ibn Sayyār al-Warrāq; Nawal Nasrallah (2007). The Oxford companion to food .

Arab lamb dish Mansaf ( ) is a traditional Arab dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur . It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan , and can also be found in Iraq , Syria and Saudi Arabia , as well as Palestine and Israel . The name of the dish comes from the term "large tray" or "large dish". The Oxford Companion to Food .

Arab lamb dish Mansaf ( Arabic : منسف /‍ˈ‍man‍.‍saf‍‍‍/ ) is a traditional Jordanian dish made of lamb , cooked in a sauce of fermented dried yogurt and served with rice or bulgur . It is a popular dish eaten throughout the Levant . It is considered the national dish of Jordan , and can also be found in Palestine , Kuwait , Saudi Arabia , and Syria . 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. The Oxford Companion to Food .