This multi-layered dish is complex and time-consuming, and I don’t expect many people to attempt it. But it is very important in the Arab world, especially in Syria and Lebanon. And it is one of those recipes which bring me a flood of memories. I had received a letter from a woman I did not know in Beirut saying that she would like to meet me and that she had recipes for me. It was the late Josephine Salam. On our first meeting—at Claridge’s tearoom, where a band played Noël Coward tunes—she brought me a bottle of orange-blossom water and a copper pan. She volunteered to come to my house and show me how to make fattet jaj. I got the ingredients, and we made so much that we had to call in the neighbors to eat. I saw her for many years after that, and we had many meals together. It was the time of the civil war in Lebanon, and I received through her an ongoing account of everyday life in the ravaged city. Her daughter Rana has become a conceptual artist. For her thesis at the Royal College of Art in London, she asked me to give a lecture on the history of Middle Eastern food. She filled the college with hangings announcing the event, with my portrait painted on by a cinema-poster painter in Egypt. She laid out foods and spices as in a souk, put on a tape of Egyptian street sounds and music, and offered Arab delicacies.
If you want to prepare this in advance, assemble the layers in a large ovenproof dish, cover it with foil, and heat it up in the oven before serving.
