Jordanian Mansaf

Cook the white rice in the traditional way...

Place saj bread at the bottom of a wide serving tray, then spread the white rice or yellow rice on top, as desired... Then parboil the lamb with bay leaves, onion, and cardamom..

In another pot, add 3 liters of shaneeneh, preferably sweet-tasting and not sour.. Then cut a head of jameed into small pieces, wash it in hot water, and soak it in hot water for half an hour. Blend it with the shaneeneh, then place it over low heat with one chicken bouillon cube. Add the lamb and some of the lamb broth until the meat is cooked through, then place the lamb over the rice with some nuts and parsley, and let the rice absorb the cooked yogurt ...

Mansaf is eaten by hand according to some customs

for the mansaf recipe and photo!