The majestic national dish of Jordan. An exercise in scale and distinct layers: a massive platter of saffron-stained rice covering thin shrak bread, crowned with massive chunks of slow-cooked lamb, all drenched continuously in a violently tangy, fermented dried yogurt sauce (Jameed).
One-click swap-outs. Original is never overwritten.
Nudge the dish. Each click stages a micro-adjustment you can pick up at the stove.
No tweaks staged. Click a direction to add a suggestion.
We'll highlight steps to skip, parallelize, or make ahead.
Click any ingredient to explore its profile, pairings, and related recipes.
Highlighted techniques open a deep-dive. Time phrases include a built-in timer.
The Jameed Hydration. Take the rock-hard ball of jameed, smash it into chunks, and soak it in warm water for hours. Transfer to a blender and process into a completely smooth, fiercely tangy, white liquid.
The Lamb. the lamb pieces aggressively for 10 minutes , skimming all scum. Discard the water. Return the lamb to the pot, cover with fresh water, add onions and spices, and for 2 hours until tender.
The Fusion. Pour the liquid jameed into the pot with the lamb and its broth. It is critical to stir continuously in one direction until the mixture boils, otherwise the yogurt will instantly curdle and separate. together for 30 minutes so the meat absorbs the sharp acidity.
The Rice. Cook the short-grain rice with ghee and turmeric until vibrant yellow and fluffy.
The Architecture. On a massive communal platter, lay down the thin shrak bread. Soak the bread heavily with the hot jameed sauce. Pile the yellow rice into a mountain. Arrange the massive pieces of lamb on top. Garnish with the ghee- nuts and parsley. Serve with extra sauce to pour continuously while eating.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
