Mansaf today, is a very popular dish across many Middle Eastern countries, and is eaten from Saudi Arabia to Palestine

Eaten casually at home, it is best known and most often served at important occasions, both happy and sad.

A platter of mansaf is a good way of feeding a lot of people all in one go when traditionally served.

Made simply of shrak, a bread thinner than a tortilla that is shredded and placed at the bottom of the tray to soak up the sauce.

On top of this is placed cooked rice, on top of which pieces of lamb are arranged.

The laban jameed sauce is laddled over it all, and as a finishing touch, roasted almonds or pine nuts are sprinkled on top.