Mansaf

Ingredients

• 500 g lamb on the bone
• 2 cups Egyptian rice
• 1/2 tin liquid jameed (dried yogurt)
• Water for boiling the meat
• Whole spices for the stock (bay leaf, cloves, cinnamon, cardamom, 1 onion, 2 garlic cloves)
• Salt
• Black pepper
• Parsley, finely chopped
• Fried almonds
• Shrak (thin flat) bread
• 2 tbsp vegetable oil

Method

1. Boil the meat and skim off the foam. Add the whole spices with a tablespoon of salt and black pepper and cook in a pressure cooker for an hour.
2. Bring the jameed to a boil and add about 2 cups of the meat stock until smooth. Let it simmer briefly, then add the meat.
3. Use 1 cup of boiling meat stock per cup of rice. Bring to a boil, add the rice with 2 tbsp oil and salt, and cook on low heat until done.
4. Place the shrak bread on a platter and moisten it with a little jameed sauce. Top with the rice and pieces of meat, and sprinkle with parsley and fried almonds.