Boil the lamb until meat is tender

Bring Jameed (yogurt) to a boil.

Prepare rice (use half the diced onion with the rice) the remainder will be added to the rice after it is cooked. Add turmeric to the rice (gives it its yellow color). Add salt to taste.

Brown pine nuts and almond slices; add pine nuts to the cooked rice; 

Drain stock from lamb and mix into the Jameed; add spices. Boil 10 minutes

On a large round platter, lay the Pita Bread; Use the Jameed based stock to soak the bread which will be the base of the presentation dish. (You want the bread to become soft but not too soupy).

Place the cooked rice on top of the Syrian Bread forming a pyramid, sprinkle on top with browned almonds; garnish with chopped parsley. 

Place lamb either in a separate dish or on the side of the rice

Serve the jameed-based stock, hot, in a side bowl

Presentation is important: spread the rice over the bread; sprinkle the almonds to create a circle. Place the lamb chunks in the center

Spoon the rice platter to each dish (in bedouin culture, the meal is eaten with the hand, balling up the rice and lamb using the soaked bread and then dipping it in the jameed). Cover the rice and lamb with sauce.

Sahtein! (Enjoy the meal)