Rawia Bishara is the chef and owner of Tanoreen in Brooklyn, New York, which has been awarded Michelin’s “Bib Gourmand” rating. Rawia is also the author of the cookbook Olives, Lemons & Za’atar: The Best Middle Eastern Home Cooking.
· 2 pounds Egyptian rice
· 4 cups water
· 2 pounds chopped lamb
· 1 tablespoon salt
· ½ cup vegetable oil
· ½ pound pine nuts
· ½ pound slivered almonds
· 4 tablespoons ghee or butter/margarine
· 1 ½ tablespoons Tanoreen spices and ½ tablespoon allspice OR 1 ½ tablespoons allspice only
· 1 pinch nutmeg
· 1 pinch cinnamon
· ½ tablespoon black pepper
· 3 cardamom pods, finely ground
In a large skillet, sauté meat in 3 tablespoons of vegetable oil with half of all spices for approximately 7–8 minutes. Make sure to break the meat up as it cooks. Set aside.
In separate pot, put remaining oil and ghee. When hot, add the uncooked rice sauté it, stirring often for 3–5 minutes or until rice starts to turn pearly white.
Once you are done with this, you will have a dry mixture that you can throw in the bowl.
Take three large eggs, 1.5 teaspoons of kosher salt, 1/2 cup of potato starch (or flour), 1/2 teaspoon of baking powder and mix together with spoon (you can even use your hands). Now you have your mixture.
Take out your frying pan and peanut oil. Heat up on medium-high heat. Watch the oil and don’t let it smoke up. Test the oil: put a little bit in, and if it sizzles you’re ready to rock.
Grab a spoon and take as much of the mixture as you want, throw it in the pan, flatten with spoon and let it cook.
You will notice that the latkes will turn brown around the edges after a few minutes. That means it’s time to flip.
Cook on the other side for about 2 minutes or more, depending on the size of your latkes.
When finished frying your latkes, lay them on paper towel to drain out.
Sprinkle with salt. Optional: add sour cream, chives, or apple sauce — go to town. Enjoy!