Mansaf is the national dish of Jordan, and it’s served on special occasions, where it’s eaten by hand. A lot of tradition surrounds this meal, and we respect it every time by gathering around a big round tray to roll mansaf balls with our hands and pop them into our mouths without touching the lips. The only time your hands can touch your lips is when you’re done eating (usually secretly licking your fingers clean on your way to the sink). Jameed, the main ingredient, is dried goat yogurt that has a distinct rich, salt and tart flavour, not everyone’s cup of tea, you will either love it, or hate it. Lamb shoulder is best used for this recipe, as it has enough fat and the Jameed helps tenderize it even more. It’s usually served with rice and panfried pine nuts and almonds, but I also like a side of freekeh with it.