Mansaf Samosa with Jameed Sauce

Wash the meat well with water, then place it in a pot and add onion to it. Fill the pot with water and heat it until it starts to boil. Once it starts to boil, it will form a foamy layer on the surface of the water, remove it and add cardamom, balck pepper, laurel leaves and turmeric, and leave it until it is well cooked.

Soak the jameed in hot water for 15 minutes, then beat it a blender. You can add ½ kg of jameed and ½ kg of milk and mix them together instead.

In another pit, cook the rice in hot cooking oil. Add salt and turmeric, then pour a suitable amount of water into the pot, and leave the rice until its cooked.

After the meat is cooked, add to it the jameed and let it boil for 15 minutes or more.

Afterwards, we take a huge amount of the rice and add milk to it, just enough for it to be absorbed, cut the meat into small pieces and add the fried pine nuts.

Now that the mixture is ready, start stuffing the samosa sheets and prepare it to be fried.

Serve it with Jameed sauce, arugula and green onion.