Prepare the jameed by soaking it in water overnight, then blend it until smooth.

Cook the lamb shoulder in water with some salt until tender. Remove the meat and reserve the broth.

In a large pot, combine the blended jameed and lamb broth and bring to a simmer. Add the cooked lamb back and cook until the sauce thickens.

Cook the rice separately with some turmeric for color and set aside.

For the maqlooba, fry the sliced eggplants and potatoes. Layer them in a pot with the chicken thighs. Cover with water, add spices, and cook until the chicken is done.

Assemble the maqlooba by placing a plate on top of the pot and flipping it upside down.

For the knafeh, shred the dough and mix with melted butter. Press half into a baking tray, add the cheese, and cover with the remaining dough.

Bake until the top is crispy and golden.

Prepare the syrup by dissolving sugar in water, adding lemon juice, and cooking until it thickens.

Pour the syrup over the hot knafeh and sprinkle with crushed pistachios.

Serve the mansaf on a large platter with rice at the bottom, lamb on top, garnished with nuts and parsley.

The maqlooba and knafeh are served as accompaniments to complete the feast.