1,010,939 views
Ingredients: 4 kg lamb, cut into large pieces (the head is optional) A ball of jameed (about 400 grams) 2-1 litres of salted ayran A spoonful of country butter An onion Spices (cardamom, bay leaf, cloves) Rice: An amount of short-grain Egyptian rice An amount and a half of boiling water or broth A pinch of salt A pinch of turmeric Spices (cloves, cardamom, bay leaf) Fried pine nuts and almonds, and finely chopped parsley Shrak saj bread Jameed substitute: A litre of ayran A cup of Greek yogurt A cup of goat's milk cheese Blend in a blender, then strain You can add a tablespoon of starch to prevent disintegration