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.
Stuffed Baby Lamb is a popular dish in
Jordan, which people enjoy as a big and heavy meal. It consists of roasted lamb, stuffed
with rice, chopped onions, nuts and raisins.
The first and most important thing to do
before buying the lamb is to have the butcher clean it and remove the entrails. The lamb
should be rinsed very well inside and out and wiped until dry with clean cloth. Also brush
the lamb inside and out with the seasonings (ground coriander and ground ginger) and the
onion juice, then just set it aside while preparing the stuffing.
The rice should be boiled until it is
tender, then it should be drained. Chop some onions and then sauté them in olive oil. Add
chopped pistachio nuts, chopped almonds and seedless raisins to the rice. To add a final
touch, season the rice with salt and pepper.
The oven should be preheated at 450 degrees
Celsius. Stuff the lamb and then saw it up with a strong thread. Place the stuffed lam on
large baking tray and put it into the oven, then reduce the heat to about 325 degrees
Celsius. The lamb should be roasted for about 2 hours and turned over once or twice for
well-done meat.
