Mansaf

Make Mansaf at home

Ingredients

• 3 lb bone-in lamb shoulder, cut up
• 8 cups water
• 1 onion, halved
• 1 cinnamon stick
• 4 cups plain yogurt or 2 cups reconstituted jameed
• 1 egg white (to stabilize yogurt)
• 2 cups medium-grain rice, cooked with turmeric
• 2 shrak or large flatbreads
• 1/2 cup toasted almonds
• 1/4 cup toasted pine nuts
• Chopped parsley
• Salt

How it's made

1. Simmer the lamb in water with the onion and cinnamon for 1 1/2 hours, skimming foam, until tender.
2. Strain the broth and reserve.
3. Whisk the yogurt with the egg white and a little cornstarch to prevent curdling.
4. Heat the yogurt with 3 cups of the lamb broth in a pot, stirring constantly in one direction, until it thickens and simmers; add the lamb and cook 15 minutes.
5. Cook the rice until fluffy.
6. Lay the flatbread on a large platter and moisten with a little broth.
7. Pile the rice on top, then the lamb, and ladle some sauce over.
8. Scatter with nuts and parsley and serve with the extra sauce on the side.