Traditional Jordanian Mansaf

Boil large chunks of lamb in water until tender, skimming off any foam.

Dissolve jameed (fermented dried yogurt) in water and add it to the meat and broth.

Simmer the lamb in the jameed sauce until the meat is falling off the bone.

Cook long-grain rice with turmeric for a bright yellow color.

Layer shrak (paper-thin flatbread) on a large platter and soak with a bit of the sauce.

Assemble by topping with rice, the lamb, and plenty of toasted almonds and pine nuts.