Mansaf — the Jordanian and Bedouin Palestinian national dish — involves lamb braised in jameed (dried, fermented goat or sheep milk, reconstituted into a yogurt-like sauce) and served over rice on flatbread, the entire preparation expressing a Bedouin pastoralism in which every component comes from the flock. The jameed is unique — it cannot be replicated by yogurt or any dairy product. Its intensely sharp, slightly fermented, salty character produces a sauce that is simultaneously sour and rich in a way that distinguishes mansaf from any other lamb preparation. [VERIFY] Whether Khan covers mansaf specifically.
- **Jameed:** Dried, salted, fermented sheep or goat milk pressed into hard balls and dried until rock-hard. Reconstituted by soaking in warm water and stirring until smooth. [VERIFY] Availability in Vancouver and whether Khan discusses sourcing. - **The lamb:** Large pieces on the bone — braised gently in the reconstituted jameed sauce - **Mansaf service:** The preparation is served on a large communal platter — flatbread, rice, lamb, sauce — all layered together
Zaitoun