المنسف الأردني

We soak the head of jameed in water a day before preparation.

We flip the jameed in the clay tagine as shown in the video.

We strain the jameed in the pot and add water, lamb, and clarified butter.

We add the mansaf spice mix (optional) and leave it on the stove for two to two and a half hours.

In another pot, we add clarified butter, 5 cups of rice, salt, and then add water as shown in the video.

We cover the pot until the rice is cooked.

After cooking the meat, we remove it and strain the broth.

We place shrak bread in the serving dish, then add the broth, followed by the rice, and then the meat.

Garnishing: We garnish the mansaf with pine nuts