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