Homecooked Jordanian Mansaf: lamb is cooked in a broth of dried yogurt called Jameed. Served on a large platter with a layer of shrak (thin flatbread) topped w rice, meat, garnished with almonds and pine nuts, then jameed sauce poured on rice. served on special occasions. traditionally eaten collectively from a large platter standing with the left hand behind the back and using the right hand instead of utensils.