Jordanian Mansaf is the national dish of Jordan. It is served for every special occasion . Although you may see recipes for this dish using other types of meat, in Jordan it is always made with lamb. The unique feature of this dish however is called Jameed or Jamid. Jamid is a de-fatted and de-hydrated yogurt made from goats milk. It is sold as little rock hard nuggets. The butterfat of the yogurt is separated through the act of shaking the yogurt in a bag called a shakwa made from goat skin. Jamid must be reconstituted with water. It is the what makes mansaf special. It is difficult to find the nuggets in states however, you can likely find a soup base that goes by the same name which is a pretty close substitute. If traveling to Jordan, Jamid makes for a fine souvenir. Please note if you are lucky enough to use the dried nuggets of Jamid, you need to allow 24 hours for it to re-hydrate so plan accordingly. Mansaf is always served on a large platter and is traditionally eaten with the right hand. It takes a bit of practice but there are two ways to eat with the hand. One is to get a small amount of rice and meat, slightly compacted, and brought to the mouth. Please note no food should fall from the hand or your mouth as you eat. Also your fingers should not touch you lips or mouth. Some skilled Jordanians can make a ball of mansaf and flip the ball way up in the air and catch in in their mouth. If all else fails, use a spoon. Enjoy
