منسف

Crush the dried jameed balls and soak them overnight in four cups of warm water. The following day, blend the mixture until completely smooth, then strain through a fine sieve to remove any remaining lumps.

Place the lamb pieces in a large pot, cover with cold water by five centimetres, and bring to a boil. Skim off all foam, then add the cardamom pods, quartered onion, bay leaves, and salt. Simmer for two hours until very tender.

Remove the cooked lamb from the broth and set aside, keeping it covered. Strain the broth through a fine sieve and reserve four cups for cooking the rice and additional broth for thinning the jameed sauce.

Pour the blended jameed into a separate pot, stir in one cup of the reserved lamb broth, and bring to a gentle simmer over medium-low heat, stirring constantly in one direction to prevent the sauce from separating.

Add the cooked lamb pieces to the simmering jameed sauce and cook together for twenty minutes, allowing the meat to absorb the tangy yogurt flavour while the sauce thickens slightly.

Cook the rinsed rice in the reserved lamb broth with the saffron water and a tablespoon of ghee. Bring to a boil, reduce to low heat, cover tightly, and steam for eighteen minutes until each grain is fluffy and separate.

Heat the remaining ghee in a small pan and toast the almonds and pine nuts, stirring frequently, until they turn a deep golden colour, about three to four minutes. Remove immediately to prevent burning.

Tear the shrak bread into large pieces and arrange across a wide serving platter. Ladle a few spoonfuls of jameed sauce over the bread, then mound the saffron rice on top and arrange the lamb pieces over the rice.

Pour additional warm jameed sauce generously over the entire platter, scatter the toasted nuts on top, and serve immediately, encouraging guests to eat communally with their right hand in the traditional Bedouin style.