- 10 pound lamb leg
- 1 1/2 large onions, diced
- 1 1/2 quarts liquid jameed*
- 1 1/2 quarts water
- salt and white pepper
- 4 cups long grain white rice
- 1/2 clove garlic
- almonds, toasted
*Jameed is goat- or sheep-milk yogurt that is dried, then reconstituted for use. It is difficult to find outside of the Mideast, though there are sources on the web (where the quality may be sketchy). Most people make their own, but it can also be ordered from Ziatun in Beacon.
- Place lamb, onions and water in a large pot. Bring to a boil, season with salt and white pepper, then let simmer for 1 hour with lamb in the stock.
- While the lamb stock is cooking, prepare rice.
- When stock is complete, add the jameed and bring to a boil while continuing to stir.
- Line a serving platter with open-faced pita bread and soak the pita with the lamb stock.
- Distribute the rice on top of the pita.
- Place pieces of lamb evenly atop the rice.
- Garnish with toasted almonds, parsley and pan-fried minced garlic. Pour creamy jameed sauce over all.