Mansaf is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt (called jameed) 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 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.