Ferique

Name: Ferique
Cuisine: Egyptian
Ingredients: Salt and black pepper; Salt and black pepper; 250 g (8 oz) husked whole wheat kernels, soaked overnight; 250 g (8 oz) husked whole wheat kernels, soaked overnight; 2–3 tablespoons oil; 1–2 teaspoons turmeric; 1 calf’s foot; 1 large roasting chicken; 6 eggs in their shells; 6 eggs in their shells

Preparation info

Difficulty
Complex

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A delicious Egyptian chicken dish with young whole wheat and hard-boiled eggs. A few medieval recipes from al-Baghdadi are for dishes of chicken or meat cooked with whole wheat in a similar manner.

Ingredients

1 large roasting chicken
1 calf’s foot
6 eggs in their shells

Africa
Egypt
Main course

Method

Wash the chicken. Scrape the calf’s foot and blanch it in boiling water to clean it. Scrub the egg-shells well.

Put all the ingredients in a large saucepan and cover with water. Bring to the boil and simmer gently for 3 to 4 hours, or until the chicken is practically falling apart, the calf’s foot very tender, and the wheat well cooked.

Remove the eggs, shell them and return the