This is a very popular dish. It all starts with large chunks of leg of lamb that is marinated for 6 days in a bath of aromatics. On the last day we cook it for a minimum of 12 hours on low heat. When done, the meat is so tender, it falls apart. So we shred the meat and it is served over a bed of saffron infused basmati rice with ground lamb. It is topped with fried onion strings and toasted almonds and pine nuts. Served with cafe Beirut salad, assorted Lebanese pickles, pita bread, and a side of yogurt & cucumber with mint.