Traditionally, this quintessentially Bedouin dish is prepared using jmeed, which is a dried yogurt or buttermilk sometimes called rock cheese. Anwaar Younis gave me her recipe for Jordan’s national dish, which I’ve tweaked a little. Mansaf is a communal dish and a great symbol of generosity that is often served on special occasions. Sometimes eaten with the right hand, the meat is torn apart and rolled into a ball, which is then dipped into the yogurt. Jmeed is not easy to source in the West, so I have used Greek yogurt instead.