Recipe: Jordanian MansafDescription: Traditional lamb dish cooked in a fermented yogurt sauce called jameed, served over rice with almonds and pine nuts.Serves: 4 people Total Time: 140Difficulty: Easy to follow Ingredients needed: 200 g jameed, 1 kg lamb, 2 tablespoon olive oil, 1 head garlic, 1 teaspoon black pepper, 2.5 teaspoon salt, 2 piece bay leaves, 2 cups basmati rice, 0.25 cup slivered almonds, 0.25 cup pine nutsInstructions: Soak 200 g of jameed overnight in water to soften. Blend it the next day with 1 liter of water until smooth. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add lamb pieces and brown them on all sides. Add 1 head of garlic, crushed, 1 teaspoon of black pepper, and 2 teaspoons of salt to the lamb. Cook for 2 minutes. Pour the blended jameed over the lamb, ensuring the meat is fully submerged. Add 2 bay leaves. Bring to a boil, then reduce to a simmer and cover. Cook for 90 minutes or until the lamb is tender. Meanwhile, in another pot, cook 2 cups of basmati rice with 4 cups of water and 0.5 teaspoon of salt until done. In a small pan, toast 0.25 cup of slivered almonds and 0.25 cup of pine nuts until golden brown. To serve, place rice on a large platter, top with lamb and jameed sauce, and garnish with toasted almonds and pine nuts.Perfect for: Meal planning, weekly preparation, home cooking Tags: Jordanian, traditional, lamb, celebrationThis Jordanian Mansaf recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 140 minutes. Great for weekly meal prep and family dinners.