Bedouin Jordanian Mansaf – Dima Al Sharif

Ingredients

• 20 large pieces of lamb meat on the bone
• 3 bay leaves
• 2 cinnamon sticks
• 6 cloves cardamom, coarsely crushed
• 1 tsp black pepper corns
• 1 large onion cut into quarters
• 2 Kg cow’s yogurt
• 1 Kg goat’s yogurt
• 1 DS Jameed ball (fermented goats’ yogurt ball) grounded into powder
• 4 tbsp labneh
• 1/4 tsp turmeric
• 2 tbsp Samen Baladi (local ghee or clarified butter)
• 2 Kg (10 cups) short grain rice
• 2 liters water
• 3/4 cup Samen (clarified butter or ghee)
• 1/4 cup corn or vegetable oil
• 1 tsp meskeh (mastic) ground with some salt
• Salt to taste