This dish is considered one of the most elaborate dishes in the Middle East and Arabia.  Its history predates the Middle Ages, and is prepared in similar fashions in these various regions.  The Mansaf dish, as a main presentation, consists of several ingredients such as:  Burghul (bulgur to some)(cooked, dried and milled as fine or course), Lamb meat cooked in yogurt sauce, 2 varieties of Kibby( see Kibby recipes for details) and chopped meat sautéed in rendered butter and spread on top of the dish as a topping.  As the dish evolved in modern times, various kinds of meat and poultry, such as Lamb meat, Beef and Chicken have been utilized as the main entrée’.  Each variety can be prepared to be a treat to the eye and palate.

On big occasions, this dish is served on a large serving plate called Mansaf, typically, 2-3 feet in diameter, with the size all depending on the number of people being served.  Legend has it, that in the old days, a host’s generosity is measured by the number of sheep and Mansafs that were prepared for the feast.  On the average, 10 to 12 people would sit around the mansaf tray, in which food was consumed by hand, after washing,  This practice is definitely one of the oldest traditions in the Middle East and is still a traditional practice in modern times.

Ingredients: Wheet Bulghur, leg of Lamp or Chicken Thighs, Fried Kibby, Onions, Yogurt, Potatoes, Garbanzo Beans, Spices.

(serves 6-8 people)