Typically, a side of onions, radishes and olives is also served as a balance to the richness of the dish.
Being the national dish of Jordan, mansaf is a reflection of the country's landscape. Many people in this country herd goats and sheep, and this tradition is reflected in the goat milk yogurt and the lamb meat used. Along with this, jameed was made as a response to the intense heat that Jordan faces. The yogurt is hard and dried to allow it to stay preserved for longer in the heat. The seasonings used in the dish are grown in abundance in the country and sourced locally, keeping them fresher and more readily available. Serving the dish in a large platter to be shared with many people is a symbol of Jordanians’ values of generosity and sharing resources.
