A New Perspective on Mideastern Cooking; ON THE BOOKSHELF From: The Washington Post | Date: March 10, 2004 | Copyright 2004 The Washington Post. This material is published under license from the Washington Post.  All inquiries regarding rights should be directed to the Washington Post.Copyright information

Mansaf

(Lamb and Rice Pilaf

With Yogurt Sauce)

(4 to 6 servings)

"The first time I tasted this classic dish was at a Bedouin feast years ago in Israel. At the time I didn't realize that this entree of humble Bedouin origin [had] become the national dish of Jordan, served at the royal palace for important state dinners.

"Mansaf is composed of lamb stew with yogurt sauce sitting atop rice pilaf on a bed of pita bread. Usually it is embellished with fried or ...

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