A regal meal signifying communal gathering, Mansaf's essence lies in yogurt's taurine properties, imparting heat and tenderness to meat while uniting dietary Earth elements.
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In a large pot, lamb with laurel leaves until tender. Remove, strain, and reserve broth.
In another pot, mix labneh with reserved broth, turmeric, cumin, and salt. gently.
Return lamb to the pot with labneh sauce and for an additional hour.
Cook rice in a separate pot with ghee and additional broth until fluffy.
Toast pine nuts in ghee until golden.
Serve lamb and sauce over rice, garnished with toasted nuts.
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