Boil lamb meat in water for 20 minutes, removing any froth.

Add chopped onions and minced garlic to the lamb.

Cook until the meat is tender.

Add the cooked laban (yogurt) to the lamb.

Simmer uncovered over low heat for 10 minutes, adding water or meat broth if the yogurt thickens too much.

On a large round tray, cut arabic bread into small pieces to cover the bottom.

Drain yogurt broth into a bowl, reserving meat pieces.

Pour 2 cups of yogurt broth over the bread to saturate it for 5 minutes.

Add more broth if needed to completely soak the bread.

Cover the bread with rice.

Arrange the lamb pieces on top of the rice.

Garnish with pine nuts and almonds.

Serve the remaining yogurt broth in bowls alongside the Mansaff.