Directions
- 1Soak Jameed in water and blend until smooth.
- 2In a large pot, wash bone-in lamb and submerge it with yogurt drink.
- 3Add the Jameed soup starter.
- 4Bring to a boil then lower heat to medium-low and let it simmer for a couple of hours, until the meat falls off the bone.
- 5In the meantime, toast Jasmine rice with ghee and salt.
- 6Toast pine nuts in ghee until golden brown.
- 7Layer Markook bread, rice, lamb, and top it with parsley and pine nuts.
Ingredients
- 2 Jameed (dehydrated yogurt)
- 1 large pot bone-in lamb
- 1 gallon yogurt drink
- 1 box Jameed soup starter
- 1 bowl Jasmine rice
- 1 pinch salt
- 1 cup water
- 1 handful pine nuts
- 1 handful Ghee
- 1 handful parsley
- 2 Markook bread
Equipment
large potwooden spoonblenderlarge pan
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