🥘 Mathlootha (Rice, Jareesh & Qursan Platter)

Method

1. Wash the jareesh and soak it in water for 1 hour, and wash and soak the rice for 30 minutes.

2. Slice the onions, dice the tomatoes, and cut the zucchini and carrots into medium pieces.

3. Put the lamb in a large pot with the onions, dried limes, kabsa spice, black pepper, salt and 12 cups of water, and skim the foam when it boils.

4. Cover and simmer over low heat for 1.5 hours until the lamb is tender, then lift out the lamb and divide the broth between three pots.

5. In the first pot add the drained jareesh and the cup of laban, and cook over low heat for 60 minutes, stirring, until creamy.

6. In the second pot add the drained rice to the broth, cook over high heat until the broth reduces, then cover over low heat for 25 minutes.

7. Knead the whole wheat flour with salt and water added gradually into a soft dough, and rest it for 15 minutes.

8. Roll the dough into thin rounds and cook on a hot griddle for 2 minutes per side until dry with brown spots, then cut into qursan squares.

9. In the third pot add the tomatoes, zucchini and carrots to the broth and cook over medium heat for 20 minutes until tender, adding the hot peppers if you like.

10. Add the qursan to the broth and vegetables and simmer over low heat for 10 minutes until softened.

11. On a large tray arrange the rice, jareesh and qursan side by side, place the lamb in the centre, drizzle the ghee over it and serve hot.

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