From the Bedouin Kitchen, the Ubiquitous Mansaf

Heat ghee in skillet and add pine nuts. Saute until golden. Remove pine nuts to plate, draining ghee back into pan. Add onion to skillet and saute gently until transparent. Stir in turmeric, allspice and cinnamon stick. Cook another 2 minutes. Add mixture to simmering lamb.

Simmer another 30 minutes. Remove lid and let liquid reduce until it half covers lamb. Add Laban Matbukh, shaking pan to blend it evenly with liquid. Simmer gently on low heat until lamb is tender and sauce is thick. If sauce must be stirred, do so in only one direction. Season to taste with salt and pepper. Remove cinnamon stick.

To serve in traditional manner, line serving platter with bread, pile on rice, and cover with lamb and yogurt mixture. Sprinkle with pine nuts. Makes 6 servings.

Laban Matbukh

2 cups plain yogurt

1 egg white

2 teaspoons corn flour

1 teaspoon salt

Place yogurt in heavy-bottomed pan. Beat egg white with fork until frothy and blend into yogurt along with corn flour and salt. Stir in one direction until thoroughly combined.

Place pan over medium heat and cook until mixture begins to boil, stirring continuously in same direction. Lower heat and simmer gently, uncovered, 3 to 5 minutes until thick. Makes about 2 cups.