Mansaf

Soak jameed balls in warm water for several hours or overnight, then blend until smooth and creamy to form a tangy yogurt sauce.

Boil lamb chunks in water with a cinnamon stick, skimming foam, for about 1.5 hours until the meat is fall-off-the-bone tender.

Strain the lamb broth. Stir the blended jameed into the broth over medium heat, stirring constantly in one direction to prevent curdling.

Return the lamb to the jameed sauce. Simmer gently for 30 minutes, allowing the meat to absorb the tangy, fermented flavor.

Cook rice in salted water with turmeric, allspice, and a tablespoon of ghee until fluffy. Toast almonds and pine nuts in remaining ghee.

Layer shrak bread on a large round platter, mound rice on top, arrange lamb pieces over the rice, pour sauce over everything, and garnish with toasted nuts and parsley.