Tagen Ferakh bel Ferik

Name: Tagen Ferakh bel Ferik
Yield: serves 4-6
Ingredients: A 3 1/2-pound chicken; 1 medium onion, peeled and left whole, and 1 large onion, chopped; Salt and pepper; 1 teaspoon ground cardamom; 1 1/2 teaspoons cinnamon; 1/4 teaspoon allspice; 4 tablespoons butter or vegetable oil; 2 cups ferik, washed

December 9, 2011

This Egyptian village dish usually made with pigeons (hamam) is just as good, and easier to make, with a good corn-fed chicken. Ferik is young green wheat which has been harvested before it is ripe and set alight between layers of straw. The moist young kernels are separated from the charred chaff and straw by threshing, then washed and dried and coarsely ground. There is a pleasant roughness and a lingering smoky flavor about this grain. You will find it (also spelled frika) in Middle Eastern stores. It needs to be washed in 2 or 3 changes of water.

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