Mansaf

Ingredients

• For the Broth:
• 4 lamb shanks (about 3 1/2 pounds; 1.5kg total)
• 1 medium (8-ounce; 226g) yellow onion, peeled but left whole
• 10 allspice berries
• 5 cardamom pods
• 4 cloves
• 3 bay leaves
• 1 cinnamon stick
• 1 teaspoon (3g) Diamond Crystal kosher salt; for table salt use half as much by volume or the same weight
• For the Yogurt Sauce:
• One 2.2-pound (1kg) Tetra Pak of liquid jameed, such as Kasih and Ziyad, or 1 (roughly 8-ounce/226g) disc of jameed soaked overnight in 2 cups (473ml) water and then blended until smooth
• 1 pound (453g) full-fat plain yogurt (preferably goat or sheep, but cow milk works as well)
• 1 tablespoon (10g) cornstarch
• Kosher or sea salt
• 1 tablespoon (15ml) extra-virgin olive oil
• 8 medium cloves garlic, crushed or minced
• For the Rice:
• 1 1/4 pounds (566g) jasmine or Calrose rice
• 2 tablespoon (30ml) unsalted butter or ghee
• 2 tablespoons (30ml) extra-virgin olive oil
• 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• 1/4 teaspoon turmeric
• To Assemble and Serve:
• 1 large shrak, markook, or other thin flatbread (see note)
• 1 cup slivered almonds (4 ounces/113g), toasted until golden (see note)

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