Women generally prepare Mansaf which is cooked in Jameed, a dried Yogurt which is then mixed with water to produce a creamy sauce which is poured into a large stewing pot with chunks of meat. Large trays are covered with the doughty flat Arab bread and dampened with yogurt. On top of this a layer of rice is heaped, then the mutton or lamb is piled on top. Almonds, pine Kernels and other nuts may be sprinkled over the dish, which is then ready for serving. They are very popular at midday, the time when the main meal of the day is served.
Steamed vine leaves, also stuffed with rice and meat, are a delicacy.
Bread is traditionally eaten with every meal either dry or as a dip. Fish appears to be a rarity whereas chicken is especially popular in Jordan. Lamb is the most common dish in urban society although beef is becoming popular. As the majority of Jordanians are Muslims, Pork is not seen. Meat is usually grilled, or cooked in a casserole, like poultry.