Mansaf an exquisite Golani dish you will never forget

Our people in the beloved Golan have a close bond with their homeland Syria in every nook and cranny, giving life evidence on their deep belief in the inevitability of Golan return to Syria. Moreover, they have not and will not lose their faith in their homecoming since they are affirmative to the nth degree that the matter is absolute. They have lived with this fixed heartening conviction; as grandparents, parents, children and grandchildren have all inherited it.

By and large, the Golani personality is an integral part of the Syrian Arab one, however enjoying a particular place close to the heart. In which you can sense the richness of this lively heritage evolving through the passage of time, like antique gold throughout time gains originality and eminence in both mind and heart.

While talking of the Golani heritage we will penetrate its kitchen, that swiftly opens his doors in front of us to introduce a variety of delicious food and drink, savories, and dainties. A rich cuisine, counting an unlimited assortment of viands.

Today, we will present a famous dish that has characterized the Golani kitchen throughout history, since it is a plate symbolizing Golan people generosity, hospitality and their eagerness to unlimitedly honor the guest.

This well-known plate is “Mansaf” (Arabic: منسف‎) ,coming from the term “large tray” or “large dish” made of copper carried by two men by means of two metallic circlets.

Mansaf is a traditional Golani dish made of lamb cooked in a sauce of fermented dried yogurt called “Melehi” and served with rice or bulgur. It is the national dish of Golan and all the southern region of Syria. The dish is copious with bulgur, rice, or both where bulgur is placed as a bottom layer topped by a rice layer, so bulgur devourers will dig in Mansaf to find their craving. The Mansaf is crowned with lamb meat, centered by the carcass head, garnished with almonds and pine nuts, and then sauce poured over all. A spice mixture and herbs, add distinctive flavor, with regional variations.

Mansaf is associated with a traditional Golani culture based on an agro-pastoral lifestyle in which meat and yogurt are readily available. Mansaf is served on special occasions such as weddings as well as funerals, births and graduations, circumcision ceremonies or to honor a guest, and on major holidays such as Eid ul-Fitr, Eid ul-Adha. It is traditionally eaten collectively from a large platter in the rural style, standing around the platter with the left hand behind the back and using the right hand instead of utensils.

Here we must mention that Mansaf is only offered to distinctive guests, before catering hosts begin to entertain and amuse guests. When more than one Mansaf is provided, the Mansaf who holds the carcass head is put in front of the guest of honor, then the host “Almazb” invite the rest of invitees to eat. Guests must stand up to the Mansaf in front of and near them, unless Almazb assigned them a special place on the audience ears.

Around the platter Mansaf meet both invitees and hosts in a warm atmosphere, even in the harsh winter of Golan, as light conversations precede this feast of delights savories. Here begins a familiarity atmosphere weaving warm meeting yarns, reflecting Golan people generosity and their love for guests.

This is the Golani Mansaf tale, a tale we eagerly hear with a hunger equivalent to the return of this precious part of our home to its mother bosom Syria who do not abandon any of her generous sons.

Feras Taleb

Translated & Edited by: Lama Al-Hassanieh