Mansaf is a traditional Jordanian dish of lamb cooked in a sauce of fermented dried yogurt, served with rice or bulgur, and is regarded as Jordan's national dish. It is widely eaten across the Levant and remains especially common in Palestine, and its name is thought to come from a term meaning large tray or large dish, with possible ancient roots. UNESCO recognized the culinary and social practices surrounding mansaf as part of Jordan's intangible cultural heritage in 2022. The dish traces back to Bedouin pastoralist cooking, and between the 1940s and the late 1980s its recipe and preparation changed considerably as it moved from that origin toward its modern form. Variations of the dish include laban emmo and shakreyyeh.
Facts
Origin Period, From (Year)Sourced to the subject's own accountMarks the start of the documented mid-20th-century evolution of the dish, when an older three-component bread, meat and clarified-butter form (the source states this held prior to 1945) still stood. An older, undated tradition linking mansaf to Bedouin practice and to the 9th century BCE Moabite king Mesha is reported by the source as tradition and legend, not as a fixed date. Origin RegionSourced to the subject's own account Origin Period, To (Year)Sourced to the subject's own accountMarks the end of the documented mid-20th-century evolution described in the source; the source gives only late 1980s, not an exact year, rounded here to the end of that decade following the same decade-rounding convention already used elsewhere in this atlas. Classification
Dietary SuitabilitySourced to the subject's own accountContains Meat or Poultry 1 Sources
1. Mansaf (Wikipedia)
WikipediaLead section
It is considered the national dish of Jordan and common and popular especially in Palestine.
Lead section, final sentence
The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process.
https://en.wikipedia.org/wiki/Mansaf (dietary-suitability)
Mansaf is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
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