Mansaf from Jordan

Description
The national dish of Jordan is Mansaf: Lamb, sometimes lightly spiced, cooked in yoghurt, and served with huge quantities of rice. Feasting on Mansaf is taken seriously, and hours are spent in its preparations, if for a large group of people, like in weddings and other celebrations. --May 02:17, 24 March 2007 (MST) MAY-HUSUN

Ingredients

 * lamb, cut up in large pieces with bone
 * jameed, which is low fat yogurt, mixed with salt,then strained in cotton bags and dried in apple-sized balls
 * water
 * ½ teaspoon turmeric powder, for coloring
 * pine nuts, fried in corn oil until golden
 * almonds, boiled, peeled, and fried in corn oil until golden
 * calrose rice (medium grain, Egyptian)
 * vermicelli, for rice
 * cilantro leaves (washed, no stems)

Directions

 * 1) Jameed is soaked overnight in water.
 * 2) If in large balls, it is broken to smaller pieces before soaking.
 * 3) It is mixed with water in a blender the next day, to make a thick creamy consistency.
 * 4) Meanwhile lamb pieces are boiled in water with salt and pepper and optional, a large onion, whole.
 * 5) The creamy jameed pot is brought to a boil on medium heat, easily stirred constantly to prevent separation.
 * 6) Turmeric powder is added to give a sunny color for the jameed sauce.
 * 7) Lamb broth is added to jameed pot to dilute the thick jameed then lamb pieces are added.
 * 8) Rice is soaked in boiling water ans salt for at least 30 minutes and up to two hours.
 * 9) Vermicelli is fried in oil until golden then water is added.
 * 10) Quantity of water is one and a half times the rice.
 * 11) Ie for each cup of rice, a cup and a half water.
 * 12) Large trays are covered with the large flat Arabic bread (shraak) and dampened with jameed.
 * 13) On top of this, a layer of rice is heaped.
 * 14) The meat is then piled on top.
 * 15) Fried nuts and cilantro leaves decorate the top and all around which give a great sight and greater taste.