Egyptian cuisine features high-quality legumes and vegetables from the fertile Nile valley and delta. Yet, oddly enough, what became Egypt’s favorite fare, Kushari, originated from the British army more than a century ago. Its ingredients derive from other outside sources – rice from Asia, pasta from Italy, and tomatoes from Latin America. All these goodies were mixed with garlic, chickpeas, lentils, and caramelized onions (and who can resist them?) and voila! A delicious and nutritious luncheon dish was born. But the dish served at all celebrations in Egypt is the rice and meat dish called Fatta. Our recipe comes from the only Egyptian restaurant ever to be reviewed and given a star from the New York Times, 20-year-old Casa La Femme in NYC, where everyone in the kitchen is Egyptian and has known this dish since their grandmothers or mothers cooked it for them.
*By Riash Masahwaya bil Fatta from Casa La Femme, NY
Ingredients:
Rack of lamb rubbed down with oil and a simple seasoning of rock salt, red chili flakes, fresh ground pepper and oregano.
Method:
Sprinkle seasoning on the lamb chops. Place fat side down on grill to crisp up the fat and then flip on sides to grill to desired temperature.
Pita Chips and Rice:
1 tsp. minced garlic
Pita bread
1 tsp. white vinegar
2 cups jasmine rice, cooked
Salt and freshly-ground black pepper
Method:
Sauté minced garlic until it turns golden brown. Cut pita into small squares, like croutons, and bake in oven until crispy. Mix the pita chips in the garlic and pour in vinegar. Add cooked rice and mix all ingredients. Season with salt and pepper.
