Although shami means “Syrian,” this was a specialty of the Jews of Egypt. It has a strong taste of lemon and garlic. It should be made with a good, well-flavored chicken stock (see page 143). After the recipe was given to me thirty-five years ago, I never heard of it again until recently, when I was giving a lecture about Jewish food and a man complained bitterly that I had left it out of my Jewish book. So I feel obliged to leave it in here.

　　

Ingredients

serves 6

　　2 3/4 cups good chicken stock

　　1 tablespoon oil

　　2 large cloves garlic, crushed

　　1/4 cup rice powder (see Note)

　　Juice of 1 lemon, or a little more

　　1/2 teaspoon turmeric

　　

Step 1

Bring the stock to the boil. In another pan, heat the garlic in the oil until the aroma rises, then pour in a ladle of the stock.

　　

Step 2

Dissolve the rice powder in a little cold water. Beat in the garlic-flavored stock, and pour back into the pan. With the pan over gentle heat, pour the rest of the stock in gradually, stirring all the time, and bring to the boil. Add the lemon juice and turmeric and continue to cook, stirring, until the mixture becomes very thick. Pour into a serving dish.

　　

Step 3

Let it cool, and chill if you wish. The mixture will become a pale-yellow jelly. It looks beautifully translucent in a transparent bowl.

　　

Step 4

This unusual salad is delicious served with cold chicken and plain hot rice. It is often served as an appetizer, with bread or grape leaves to dip into it.

　　Cooks' Note

　　Use a food processor or spice grinder to pulverize raw rice into powder.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf