The national dish of Jordan is Mansaf: lamb seasoned with aromatic herbs, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations.
Mansaf is cooked in jameed (the Arabic word for dried yoghurt), which is then mixed with water in a tray to produce a creamy sauce. This is poured into a large stewing pot with chunks of lamb meat. The pot is put over an open fire. As the stew begins to warm, it is stirred to prevent the yogurt from separating.
Large trays are covered with the doughy flat Arabic bread and dampened with yogurt. On top of this, a layer of rice is heaped. The meat is then piled on top. Almonds, pine-kernels and other nuts may be sprinkled over the dish, which is then ready for serving.
2 LARGE CONTAINERS PLAIN whole milk YOGuRT (Or you can just use JAMEED with some water which is in any Arabic or Persian market)
LARGE CUT UP PEACES OF LAMB (WITH BONES) or Lamb Shanks
WATER TO BOIL MEAT
Cumin, Turmeric, and any other spices if desired for lamb
3 CUPS RICE (JASMIN MEDIUM GRAIN or Tilda Basmati IS GOOD)
1 1/2 CUPS BUTTER
Arabic Flat Bread
1:IN A LARGE POT BEFORE TURNING ON HEAT MIX IN ALL YOGuRT
2: ON HIGH HEAT BRING YOGuRT (Or Jameed) TO A BOIL. (VERY IMPORTANT) MAKE SURE WHILE BRINGING YOGuRT TO BOIL, YOU ARE CONSTANTLY STIRRING YOGART WITH A WOODEN LADLE ONE WAY ONLY. SO IF YOU STARTED STIRRING TO THE LEFT YOU MUST KEEP STIRRING THAT WAY UNTIL YOGurT STARTS TO BOIL.
3: ONCE YOGuRT BOILS TURN HEAT OFF.
4: IN ANOTHER POT COVER lamb shanks or CUT UP LAMB (WITH BONES) WITH WATER.
5: ADD 1/4 OF AN ONION.
6: BOIL UNTIL LAMB IS TENDER.
7: REMOVE LAMB AND STRAIN WATER (LAMB BROTH) TO REMOVE ANY SMALL PARTICALS.
8: ADD ABOUT 2-3 CUPS OF THE WATER (LAMB BROTH ) TO THE POT OF COOKED YOGART.
9: add salt to taste and if not tart enough you may add juice from about 1/2 a lemon.
10: add lamb meat to the yogart and broth mixture (make sure to remove the onion)and let boil one more time.
11: cook rice with 1 cup of butter
12: brown almonds and pine nuts in remaining butter.
13: once rice is cooked remove it from pot and place it in a large round platter, then spread half of the nuts on top of rice, then place lamb meat over rice and nuts, then spread remaining nuts over entire platter
14: place the cooked yogurt in a large serving bowl
15: when serving put Arabic bread and wet it with some yogurt, then add rice and meat in individual plates and spread cooked yogurt and slivered nuts over it.
16: enjoythis is the real Jordanian way except many Jordanians usually make their own yogurt
Recipe from http://www.estarcion.com/gastronome/archives/001758.html