#lunchtoday was this #jordanian stupor inducing #Mansaf (Arabic: منسف). It is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt #jameed, and served with rice or bulgur.
Jameed is a hard dry yogurt that is prepared by the boiling of sheep or goat's milk, which is then left to dry and ferment. The mixture is later kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt. This process is carried out for a few days. The yogurt then becomes very dense and is shaped into round balls.
For mansaf to be ready as you see it here, first, jameed broth is prepared and the pieces of lamb are cooked in it. Then the rice. The dish is served on a large platter with a layer of #flatbread (#markook or #shrak) topped with rice and then meat, garnished with almonds and pine nuts, and then the creamy jameed sauce is poured on top of the dish. You have to soak the rice and meat in jameed and then #chompslurp away #yummmmmmmmmm #whatiatetoday #divinityonaplatter #theworldonmyplate #thursday #bingeeating #consultantlife #fringebenefits #riyadh #ksa #saudiarabia