The Jordanian Table: Mansaf

Join Nadia Tommalieh for a journey into the heart of Jordanian hospitality through its most iconic dish. In this class, you’ll explore the cultural roots and rituals surrounding mansaf as you learn to prepare it, from slowly braising lamb shanksin a rich, tangy sauce made from jameed (dried yogurt) to serving the lamb over turmeric- and ghee-scented rice, nestled on top of shrak, a delicate Bedouin flatbread. To complete your Jordanian table you’ll prepare galayet bandoura(sautéed ripe tomatoes with garlic, olive oil, and chili, served with crispy pita chips); zaiytoon (green olives marinated in lemon, jalapeño, turmeric, and olive oil); mkhalel left (bright pink pickled turnips in brine); and, for dessert, awameh(light, crispy dough balls soaked in orange blossom syrup and sprinkled with crushed pistachios).