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Pictures.. Providing sleep service after eating “Mansaf” in a Jordanian restaurant

A restaurant in the Jordanian capital, Amman, was able to deviate from the ordinary and think outside the box, after providing its customers with a sleep service after eating the “Mansaf” dish, the main food in Jordan.

The restaurant specialized in preparing the famous meal in Jordan provided the service of sleeping after eating the mansaf dish in the restaurant, after the lethargy that the customer suffers after eating the first dish in Jordan.


From humor to application

Omar Al-Mobaideen, the son of the owner of the restaurant, told Al-Arabiya.net that the state of laziness and lethargy experienced by the customer after eating mansaf, and the repetition of the joke and the joke of providing a bed to sleep after eating the dish, made them think seriously about implementing the idea.

Indeed, this is what happened, as the restaurant provided beds to sleep inside the halls so that the customer could take a rest after eating, as care is taken carefully and follow-up on the cleanliness of the beds after each customer leaves.

And he indicated that the restaurant specializes in preparing municipal mansaf, adding that it was opened 6 months ago in the capital, Amman, to present mansaf in its authentic way to tourists and those wishing to try an authentic Jordanian mansaf in my country, since mansaf has become an expression of Jordanian identity.

What is mansaf?

Mansaf is considered a symbol of Jordanian generosity, and the most famous dish in the governorates. It is served at weddings and funerals, and is distinguished by the use of “jameed milk”, in addition to rice and lamb.

Jameed is made from milk after converting it into curdled milk, and then the milk is shaken in special containers, so that the milk is separated from the butter in the milk, after which the butter is removed from the milk resulting from the shaking process, and that milk is called (milk or shanina).

After that, the milk of the Shanina is heated a little over a fire without stirring until it begins to coagulate, then it is placed in a bowl of gauze for at least a day to filter out the excess water in it, and finally a little salt is added to it and formed into balls and dried in the sun.

Al-Karak Governorate in southern Jordan is considered the most famous Jordanian city in the jameed industry, and its name is given to the good varieties of it, i.e. “Jameed Karaki”.

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