Mansaf

{{Short description|Arab lamb dish}} {{pp-move-indef}} {{Infobox food | name = Mansaf | image = Mansaf, the traditional dish of Jordan.jpg | caption = A variant of mansaf in Amman, Jordan made with samneh (ghee)-infused rice and decorated with sauteed nuts alongside jameed-drenched lamb. | alternate_name = | country = Jordan | region = Jordanian Highlands, Southern Levant | course = Meal | served = Hot | main_ingredient = lamb, jameed, rice or bulgur, ''shrak'' bread | variations = Laban emmo, shakreyyeh | calories = | other = }}

'''Mansaf''' ({{langx|ar|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.<ref>{{cite web|url=http://www.kinghussein.gov.jo/facts3.html|work=kinghussein.gov.jo|access-date=2016-04-19|date=2010-02-04|title=Jordanian cuisine}}</ref>

It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan and common and popular especially in Palestine.<ref>{{cite book|author1=Alan Davidson|editor=Tom Jaine|title=The Oxford Companion to Food|url=https://books.google.com/books?id=RL6LAwAAQBAJ&pg=PA434|access-date=14 April 2020|year=2014|publisher=Oxford University Press|isbn=9780199677337|page=434}}</ref><ref>{{Citation |last=Nasser |first=Christiane Dabdoub |title=Palestinian Food |date=2024-11-12 |work=Routledge Handbook on Palestine |pages=507–522 |url=https://www.taylorfrancis.com/books/9781003031994/chapters/10.4324/9781003031994-34 |access-date=2024-12-15 |edition=1 |place=London |publisher=Routledge |language=en |doi=10.4324/9781003031994-34 |isbn=978-1-003-03199-4|url-access=subscription }}</ref><ref>{{Cite journal |last=Alsaafin |first=Linah |date=2018-05-11 |title=I eat, therefore I am: Palestinian cuisine as cultural identity. |url=https://go.gale.com/ps/i.do?id=GALE%7CA634285434&sid=googleScholar&v=2.1&it=r&linkaccess=abs&issn=0307661X&p=AONE&sw=w&userGroupName=anon~9eb029b&aty=open-web-entry |journal=TLS. Times Literary Supplement |language=English |issue=6006 |pages=16–17}}</ref> The name of the dish comes from the term "large tray" or "large dish", and is speculated to have biblical, ancient roots.<ref>{{cite book|author-first1=Ghillie |author-last1=Basan|title=Middle Eastern Kitchen|url=https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA70|access-date=23 July 2012|date=30 September 2007|publisher=Hippocrene Books|isbn=978-0-7818-1190-3|pages=70–}}</ref> The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process.

==History== The dish described and prepared by Abraham in Genesis 18 to host travellers passing by his tent, but from which he himself does not eat, is identified by some biblical scholars as mansaf.<ref name=Bailey>{{cite book|url=https://books.google.com/books?id=E29yDwAAQBAJ&dq=mansaf+biblical&pg=PA67|page=66-67|title=Bedouin Culture in the Bible|first1=Clinton|last1=Bailey|year=2018 |publisher=Yale University Press |isbn=978-0-300-12182-7 }}</ref> It has long been held that ancient Canaanites used to make this food at feasts, perhaps celebrating the beginning of the season of spring, and that the prohibition against mixing meat with milk mentioned in the Torah was to distance from these cultic practices, but this view is challenged as speculative.<ref name=Laubuschagne>{{cite book|title=The Scriptures and the Scrolls Studies in Honour of A.S. Van Der Woude on the Occasion of His 65th Birthday|year=2014|first=C.J.|last=Labuschagne|page=6-17|chapter=You Shall Not Boil A Kid In Its Mother's Milk|publisher=BRILL |isbn=978-90-04-27573-7 |chapter-url=https://books.google.com/books?id=gOd5DwAAQBAJ&dq=mansaf+prohibition&pg=PA10}}</ref> While cautioning against extending present day food practices and ideologies around food into the far past and noting the biblical prohibition against meat and dairy mixing, other scholars note Chalcolithic evidence for the boiling of meat and use of dairies and breads is present at archaeological sites in Jordan, and that the high status accorded to meat and bread in Bedouin culture, which disdains leaving staler pieces unused, may indeed reflect some of the biblical norms.<ref name=Burton>{{cite book|title=Milk and Honey Essays on Ancient Israel and the Bible in Appreciation of the Judaic Studies Program at the University of California, San Diego|year=2007|first=Margaret|last=Burton|publisher=Pennsylvania University State Press|chapter=Biomolecules, Bedouin and the Bible|isbn=978-1-57506-127-6 |chapter-url=https://books.google.com/books?id=BW4wUQSxnjQC&dq=mansaf+prohibition&pg=PA235}}</ref>

Tradition in Jordan holds that mansaf dates back to at least the time of the 9th century BCE King Mesha (Moabite: 𐤌𐤔𐤏, <small>vocalized as:</small> ''Mōšáʿ'') of Moab, who exhorted his people to make it to distinguish themselves from Hebrews with whom he was at war.<ref name=Jordantimes>{{cite web|url=https://www.jordannews.jo/Section-114/All/The-Legend-of-Mansaf-A-Dish-s-Journey-from-the-Depths-of-History-to-the-Throne-of-the-Jordanian-Table-43510|title=The Legend of Mansaf: A Dish's Journey from the Depths of History to the Throne of the Jordanian Table|publisher=Jordan News|date=2025-07-25}}</ref>

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 (clarified butter) and bread.<ref name="Massad1998">{{cite book|author-first1=Joseph Andoni |author-last1=Massad|author-link=Joseph Andoni Massad|title=Identifying the nation: the juridical and military bases of Jordanian national identity|url=https://books.google.com/books?id=hsQwAQAAIAAJ|year=1998|publisher=Columbia University|page=233}}</ref>

19th century orientalist Reinhart Dozy described {{transliteration|ar|mansaf ruzz}} (''ruzz'' means "rice") as a "heap of cooked rice".<ref name="congress1889">{{cite book |author1=International Congress of Orientalists |author1-link=International Congress of Orientalists |title=Actes du huitième congrès international des orientalistes tenu en 1889 à Stockholm et à Christiania |date=1891 |publisher=Brill |page=385 |url=https://books.google.com/books?id=SdIesB_ZiT4C&pg=PA385 |access-date=21 December 2025 |language=de}}</ref>

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.<ref name="Massad1"/>{{clarify|date=January 2026}}

==Preparation== Cooking mansaf is a master-apprentice tradition requiring hours of preparation. It begins with the cutting of meat on the bone into sections and placing it in boiling yogurt, where it is simmered for hours over a steady heat. This yogurt broth can be made from a thin, soured milk (''laban imkheedh'') or a hard, dry yogurt (jameed, described in further detail below).<ref name=Hayajneh>{{cite book|chapter-url=https://books.google.com/books?id=XXCfDwAAQBAJ&dq=mansaf+jameed+peasant+dish&pg=PA108|last=Hayajneh|first=H.|page=108-109|title=The Legal Protection of the Intangible Cultural Heritage: A Comparative Perspective|year=2019|chapter=Chapter 6: The Mansaf |publisher=Springer |isbn=978-3-319-72983-1 }}</ref>

===Jameed=== [[File:Jameed.JPG|thumb|right|Al-Karak in Jordan is known to produce the highest quality of jameed.]] {{See also|Jameed}}

Jameed is a hard dry yogurt that is prepared by the boiling of sheep or goat's milk, which is then left to dry and ferment.<ref>{{Cite book|url=https://books.google.com/books?id=zG1H75z0EYYC|title=Food Cultures of the World Encyclopedia [4 volumes]: [Four Volumes]|last=Albala|first=Ken|date=2011-05-25|publisher=ABC-CLIO|isbn=9780313376276|language=en}}</ref> The mixture is later kept in a fine woven cheesecloth to make a thick yogurt. Salt 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 in Jordan has a reputation for producing the highest quality of jameed.<ref>{{cite book|author-first1=Sonia|author-last1= Uvezian|title=Recipes and remembrances from an Eastern Mediterranean kitchen: a culinary journey through Syria, Lebanon, and Jordan|url=https://books.google.com/books?id=E2sgAQAAMAAJ|access-date=23 July 2012|year=2001|publisher=Siamanto Press|isbn=978-0-9709716-8-5}}</ref>

===Serving=== After the meat is cooked in the yogurt broth, often using jameed as its base, the dish is served on a large platter with a layer of flatbread (markook or shrak) topped with rice and then meat, garnished with almonds and pine nuts, and then the creamy yogurt sauce is poured on top of the dish.<ref>{{cite web|url=https://addustour.com/15373/%C2%AB%D8%A7%D9%84%D8%AC%D9%85%D9%8A%D8%AF+%D8%A7%D9%84%D9%83%D8%B1%D9%83%D9%8A%C2%BB+..+%D8%A7%D9%84%D8%AE%D9%84%D8%B7%D8%A9+%D8%A7%D9%84%D8%B3%D8%B1%D9%8A%D8%A9+%D9%84%D8%A7%D9%86%D8%AA%D8%B4%D8%A7%D8%B1+%D8%B4%D9%87%D8%B1%D8%A9+%D8%A7%D9%84%D9%85%D9%86%D8%B3%D9%81+%D8%A7%D9%84%D8%A3%D8%B1%D8%AF%D9%86%D9%8A.html|language=ar|access-date=2016-04-19|date=2009-04-28|work=Ad Dustour|title="الجميد الكركي" .. الخلطة السرية لانتشار شهرة المنسف الأردني|archive-url=https://web.archive.org/web/20161007120819/https://addustour.com/15373/%C2%AB%D8%A7%D9%84%D8%AC%D9%85%D9%8A%D8%AF+%D8%A7%D9%84%D9%83%D8%B1%D9%83%D9%8A%C2%BB+..+%D8%A7%D9%84%D8%AE%D9%84%D8%B7%D8%A9+%D8%A7%D9%84%D8%B3%D8%B1%D9%8A%D8%A9+%D9%84%D8%A7%D9%86%D8%AA%D8%B4%D8%A7%D8%B1+%D8%B4%D9%87%D8%B1%D8%A9+%D8%A7%D9%84%D9%85%D9%86%D8%B3%D9%81+%D8%A7%D9%84%D8%A3%D8%B1%D8%AF%D9%86%D9%8A.html|archive-date=2016-10-07|url-status=dead}}</ref><ref>{{cite web |last1=Abu-Jaber |first1=Diana |title=For Many Members of the Arab American Diaspora, Mansaf Offers a Taste of Home (Published 2021) |url=https://www.nytimes.com/2021/11/11/t-magazine/mansaf-bedouin-rice.html |website=The New York Times |access-date=17 April 2025 |language=en |date=11 November 2021}}</ref> Jordanian mansaf typically includes a blend of spices and wild herbs called ''hwajeh'' ({{langx|ar|حواجة}}).<ref>{{cite news |title="المنسف".. طبق أردني وتراث عالمي |url=https://www.aa.com.tr/ar/%D8%A7%D9%84%D8%A3%D8%B1%D8%AF%D9%86/%D8%A7%D9%84%D9%85%D9%86%D8%B3%D9%81-%D8%B7%D8%A8%D9%82-%D8%A3%D8%B1%D8%AF%D9%86%D9%8A-%D9%88%D8%AA%D8%B1%D8%A7%D8%AB-%D8%B9%D8%A7%D9%84%D9%85%D9%8A-%D8%AA%D9%82%D8%B1%D9%8A%D8%B1/2770831 |access-date=26 November 2025 |work=Anadolu Agency |language=ar |trans-title="Mansaf"... a Jordanian dish and a global heritage}}</ref><ref>{{cite web |title=Hwajet - Arca del Gusto |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/hwajeh-arab/ |website=Slow Food Foundation |access-date=26 November 2025}}</ref><ref>{{cite web |title=Samneh Baladieh Balqawieh - Arca del Gusto |url=https://www.fondazioneslowfood.com/en/ark-of-taste-slow-food/samen-baladi/ |website=Slow Food Foundation |access-date=26 November 2025}}</ref>

==Culture and tradition== right|thumb|Woman in Petra preparing mansaf with lamb and chicken

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 ul-Adha, Christmas, Easter and Jordan's Independence Day. It is traditionally eaten collectively from a large platter in the Bedouin and rural style, standing around the platter with the left hand behind the back and using the right hand instead of utensils.<ref>''The cultural history of Jordan during the Mamluk period 1250–1517'', Yousef Ghawanmeh</ref> 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).<ref>{{Cite journal|last1=Furr|first1=Ann|last2=Al-Serhan|date=2008|title=Tribal Customary Law in Jordan|url=https://scholarcommons.sc.edu/cgi/viewcontent.cgi?article=1055&context=scjilb|journal=South Carolina Journal of International Law and Business|volume=4|pages=17–34|via=Scholar Commons}}</ref> 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.<ref>{{Cite web|last=|first=|date=|title=Mansaf|url=https://www.tasteatlas.com/mansaf|archive-url=|archive-date=|access-date=|website=Taste Atlas}}</ref>

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.<ref>{{cite web|last1=الجديد |first1=عمان العربي |url=https://www.alaraby.co.uk/miscellaneous/2016/2/13/%D8%A7%D9%84%D9%85%D9%86%D8%B3%D9%81-%D8%A7%D9%84%D8%A3%D8%B1%D8%AF%D9%86%D9%8A-%D8%AD%D8%A7%D8%B6%D8%B1-%D9%81%D9%8A-%D8%A7%D9%84%D8%A3%D8%B9%D8%B1%D8%A7%D8%B3-%D9%88%D8%B3%D8%B1%D8%A7%D8%AF%D9%82-%D8%A7%D9%84%D8%B9%D8%B2%D8%A7%D8%A1|title=المنسف الأردني.. حاضر في الأعراس وسرادق العزاء|access-date=2016-04-19|date=2016-02-13|work=Al Araby|language=ar}}</ref>

===Jordan's national dish=== Mansaf is frequently referred to as Jordan's "national dish" and its preparation and the traditions surrounding that are one of the country's intangible cultural heritage listings as recognized by UNESCO in 2022.

Joseph Massad writes that mansaf was promulgated as a national dish following the Independence of Jordan, and is portrayed by the state as a dish that is both national and a Bedouin tradition,<ref name="Massad1">{{cite book|author-first1=Joseph Andoni|author-last1=Massad |title=Colonial Effects: The Making of National Identity in Jordan |url=https://books.google.com/books?id=ZiZFx42ZylAC&pg=PA316 |access-date=23 July 2012 |year=2001 |publisher=Columbia University Press |isbn=978-0-231-12323-5 |pages=316–}}</ref> despite it also historically being a dish of the peasants and Bedouins of the neighboring regions of southern Palestine and Syria.<ref name="Massad">{{cite book|author-first1=Joseph |author-last1=Massad|title=Identifying the nation: the juridical and military bases of Jordanian national identity|url=https://books.google.com/books?id=hsQwAQAAIAAJ| access-date=23 July 2012|year=1998|publisher=Columbia University|page=233}}</ref><ref name="Heacock2008">{{cite book|author-first1=Roger|author-last1= Heacock|title=Temps et espaces en Palestine: flux et résistances identitaires|url=https://books.google.com/books?id=F6UvAQAAIAAJ|year=2008|publisher=Institut français du Proche-Orient|isbn=978-2-35159-074-4|page=289}}</ref>

==Regions and variants== thumb|right|A variant of mansaf topped with parsley The inhabitants of Al-Salt and Al-Karak 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 and the Negev 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. 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.<ref>{{cite web|url=http://www.addustour.com/16335/%D8%A7%D9%84%D9%85%D9%86%D8%B3%D9%81..%20%D8%B3%D9%8A%D8%AF%20%D8%A7%D9%84%D8%B7%D8%B9%D8%A7%D9%85%20%D8%A7%D9%84%D8%B9%D8%B1%D8%A8%D9%8A.html|language=ar|title=المنسف.. سيد الطعام العربي|access-date=2016-04-20|date=2011-12-16|work=Ad Dustour|archive-date=2016-10-07|archive-url=https://web.archive.org/web/20161007144248/http://www.addustour.com/16335/%D8%A7%D9%84%D9%85%D9%86%D8%B3%D9%81..%20%D8%B3%D9%8A%D8%AF%20%D8%A7%D9%84%D8%B7%D8%B9%D8%A7%D9%85%20%D8%A7%D9%84%D8%B9%D8%B1%D8%A8%D9%8A.html|url-status=dead}}</ref> In the 2020s, a restaurateur in Amman 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.<ref>{{cite news |last1=Hubbard |first1=Ben |last2=al-Omar |first2=Asmaa |title=An Innovator Sold Jordan's National Dish in a To-Go Cup. Controversy Ensued. |url=https://www.nytimes.com/2022/06/26/world/middleeast/jordan-mansaf-takeout.html |access-date=26 June 2022 |work=New York Times |date=26 June 2022}}</ref><ref>{{cite news |title=Jordanians enjoy national dish on the go |url=https://news.yahoo.com/jordanians-enjoy-national-dish-113648985.html |access-date=26 June 2022 |work=Yahoo News |agency=Reuters |date=17 July 2020}}</ref>

== 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".<ref>{{Cite journal |last=Dursteler |first=Eric R. |date=2014 |title=Bad Bread and the 'Outrageous Drunkenness of the Turks': Food and Identity in the Accounts of Early Modern European Travelers to the Ottoman Empire |url=http://dx.doi.org/10.1353/jwh.2014.0023 |journal=Journal of World History |volume=25 |issue=2–3 |pages=203–228 |doi=10.1353/jwh.2014.0023 |s2cid=143929097 |issn=1527-8050|url-access=subscription }}</ref> 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.<ref>{{Cite journal |last1=Wojnarowski |first1=Frederick |last2=Williams |first2=Jennifer |date=2020-07-02 |title=Making mansaf: the interplay of identity and political economy in Jordan's 'national dish' |url=https://doi.org/10.1080/20581831.2020.1767325 |journal=Contemporary Levant |volume=5 |issue=2 |pages=161–177 |doi=10.1080/20581831.2020.1767325 |s2cid=219738803 |issn=2058-1831|url-access=subscription }}</ref> 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.<ref name=":0">{{Cite journal |last=Alobiedat |first=Ammar |date=2016-04-21 |title=The Sociocultural and Economic Evolution of Mansaf in Hartha, Northern Jordan |journal=Humanities |volume=5 |issue=2 |pages=22 |doi=10.3390/h5020022 |issn=2076-0787|doi-access=free }}</ref>

The first evolutions to change this initial recipe were a decrease in the amount of broth added to the base, and adding bulgur 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.<ref name=":0" />

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.<ref>{{Cite journal |last=Howell |first=Sally |date=2003-10-01 |title=Modernizing Mansaf: The Consuming Contexts of Jordan's National Dish |url=https://doi.org/10.1080/713926376 |journal=Food and Foodways |volume=11 |issue=4 |pages=215–243 |doi=10.1080/713926376 |s2cid=144898777 |issn=0740-9710|url-access=subscription }}</ref>

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.<ref>{{Cite journal |last1=Hilali |first1=M. |last2=El-Mayda |first2=E. |last3=Rischkowsky |first3=B. |date=2011-11-01 |title=Characteristics and utilization of sheep and goat milk in the Middle East |url=https://www.sciencedirect.com/science/article/pii/S0921448811003786 |journal=Small Ruminant Research |language=en |volume=101 |issue=1: Special Issue: Products from Small Ruminants |pages=92–101 |doi=10.1016/j.smallrumres.2011.09.029 |issn=0921-4488|url-access=subscription }}</ref>

=== Evolution in the preparation process === thumb|A Jordanian family enjoying mansaf for lunch. 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.<ref>{{Cite journal |last1=Shunnaq |first1=Mohammed |last2=Ramadan |first2=Susanne |last3=Young |first3=William C. |date=2021-07-13 |title=National meal or tribal feasting dish? Jordan's mansaf in cross-cultural perspective |url=https://doi.org/10.1080/15528014.2021.1948753 |journal=Food, Culture & Society |volume=25 |issue=5 |pages=977–996 |doi=10.1080/15528014.2021.1948753 |s2cid=237742980 |issn=1552-8014|url-access=subscription }}</ref>

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.<ref name=":0" /> 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.<ref name=":0"/>

==References== {{Reflist}}

==Further reading== * ''The Jordan Heritage Encyclopedia'' vol. 1–5: Rox Bin Za'id Al-Uzaizi. * ''Cultural history of Jordan during the Mamluk period 1250–1517''. Professor Yousef Ghawanmeh. 1979, Workers Cooperative Society presses. Amman, Jordan. 1982, Yarmouk University. Irbid, Jordan. 1986, Ministry of Culture and Youth. Amman, Jordan. 1992, University of Jordan. * Howell, Sally 2003. "Modernizing Mansaf: The Consuming Contexts of Jordan's National Dish", ''Food and Foodways'', 11: 215–243 * Alsaafin, Linah. "I eat, therefore I am: Palestinian cuisine as cultural identity." ''TLS. Times Literary Supplement'', no. 6006, 11 May 2018, p. 16.

Category:Arab cuisine Category:Arabic words and phrases Category:Bedouin society Category:Jordanian cuisine Category:Kuwaiti cuisine Category:Lamb and mutton dishes Category:Levantine cuisine Category:National dishes Category:Palestinian cuisine Category:Rice dishes Category:Saudi Arabian cuisine Category:Syrian cuisine