An exquisite specialty of Damascus in Syria to serve over 1 1/2 cups rice, cooked by any method for plain rice (pages 337–339).

　　

Ingredients

serves 4

　　1/2 cup ground almonds

　　2 1/2 cups chicken stock (page 143)

　　Salt and white pepper

　　2 cloves garlic, crushed

　　2 tablespoons chopped flat-leaf parsley plus 2 tablespoons to garnish

　　1/2 teaspoon sugar

　　Juice of 1 lemon, or more

　　Pinch of turmeric (optional)

　　

Step 1

Mix the almonds and cold stock together in a saucepan. Bring to the boil, season to taste, and add all the other ingredients. A pinch of turmeric may be used to give the sauce an attractive pale-yellow color. Simmer gently, stirring occasionally, for 20–30 minutes, until the mixture thickens and the ingredients have blended to give a rich, flavorsome sauce.

　　

Step 2

Serve ladled over rice, with a sprinkling of chopped parsley.

　　

Variation:

Step 3

Add some chicken, cut into small pieces, and 2 tablespoons pine nuts.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf