6 Serves
91 Mins
26 g
10 g
23 g
Prepare the lamb by cutting it into large pieces and soaking the jameed in water until softened.
Ingredients, vitamins, and health benefits
Jameed (Dried Fermented Yogurt)
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
JapaneseVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
30 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
396 mg / 4,700 mgSodium
602 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
In a large pot, sear the lamb pieces in olive oil until browned on all sides.
Add water to the pot and simmer the lamb until tender, then stir in the rehydrated jameed sauce and season with salt and pepper.
Assemble the bowl by layering shrak bread, cooked rice, the tender lamb, and pouring the jameed sauce over the top.
Garnish with toasted pine nuts and serve immediately while hot.
Lamb meat
Olive Oil
Salt
Salt And Pepper
Shrak bread
Pine Nuts
Vitamin A
17 µg / 900 µgVitamin C
3 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
28 µg / 400 µgCalcium
30 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
219 mg / 1,250 mgPotassium
396 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
6 g / 20 gCholesterol
59 mg / 300 mgCaffeine
0 mgNet Carbs
30
g65
g18
g
Greek
SyrianZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
15 µg / 55 µgAlcohol
0 g