Jordanians love each other and love theirshow appreciation to visitors with food, this is the conclusion you arrive to after couple of weeks in Jordan.

The extra weight you carry with you leavgained ing Jordan is just an incentive to come back and visit again.

The sentence was grammatically correct, but "carrying weight" made me think of airlines and such.

Perhaps with a plan B next time where you diet for couple of weeks before your visit; this way you'll get to reward yourself, coming back to a hospitable country where love is sharedown via food.

Buckle up and let me take you through this mouth -watering journey into the Jordanian cuisine, where lamb meat is present in almost every dish and rice is the king of the table.

In fact, no food invitationmeal is complete without meat and rice.

Although the original version of this rich dish was just bread with lamb meat and yogurt sauce, but Jordanians kept changing it, first by adding groats, then groats was replacedreplacing groats with rice.

The rice version of mansaf is what people have known for the past 50 years.

The yogurt sauce is mainly made of jameed (hard, salty, dry yogurt) with big cuts of lamb meat.

MThe meat is half cooked in the first boil, then it continues to cook in the yogurt sauce.

The final result is a big serving tray on which rice is put over a shrak bread (very thin bread) witon which the meat aboveis placed.

Fried almonds and pines are sprinkled on top, and the whole tray is covered with another shrak bread until it's served, then the shrak is removed.

Mansaf is Jordan's national dish, and it's traditionally eaten withby hands from the main tray.

Using dishes and spoons is ok, but men usually prefer to eat it with their hands.