My first time eating this dish was an amazing experience, as I feel eating from the same plate strengthens the bond between the people you are eating with and forces you to become close. The meal itself was served with an extra side of the yogurt in which the lamb was cooked, as well as some vegetables and pickles, and butter (ghee), which could be added on top. After the meal, we were served a black tea (shai).
Being the first full day in Jordan, I was during the time leading up to it, extremely excited to try this dish; and when I actually tried it, my excitement didn’t die down! The food was extremely rich and flavorful. It was my first time trying lamb cooked in yogurt, and the flavor was not disappointing at all. The food was not spicy at all, but it was rich; and jalapenos, onions and olives were served on the side to balance out the richness of the dish.
This dish has a lot of familiar ingredients in it, involving tender lamb that is cooked in the savory goat milk yogurt, jameed, and served over turmeric rice and thin bread, shrak, and then garnished with fried almonds. The dish takes a long time to make, with prep time taking around 30 minutes and cooking time taking around 2-3 hours. Along with this, when making the dish, it is never made for a small crowd, and is usually always made to serve at least 8 people. The food is usually served on a large metal dish and is meant to be eaten with the hands, with multiple people eating from the same dish, but from the side that is closest to them.
