FRIKEH ‘ALA D’JAJ WA LAHMEH
LEBANON | SYRIA | JORDAN
Frikeh, the grain of the moment, is wheat that has been harvested still green, burned in the fields, then threshed before being sun-dried and cracked. It has a wonderful smoky flavor because some of the grains get charred in parts during burning. You find frikeh in Syria, Lebanon, Jordan, Turkey, and Egypt. The Syrian and Jordanian frikeh are the same, coarsely cracked with burned bits and a strong smoky flavor. But most Lebanese farmers harvest the wheat a little later and often leave it whole, while Egyptian and Turkish farmers harvest it very green and don’t burn it as much. Regardless, wherever you eat it, it is a wonderful grain and a must-add to your larder.
SERVES 4 TO 6
1 small whole chicken (2¼ pounds/1 kg), quartered
2 small lamb shanks (1 pound 11 ounces/750 g)
1 medium onion (5 ounces/150 g), peeled
2 cinnamon sticks
Sea salt
2 tablespoons (30 g) unsalted butter
1 cup (200 g) frikeh
½ teaspoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon Lebanese 7-Spice Mixture
¼ teaspoon finely ground black pepper
¼ cup (40 g) blanched almonds, toasted in a hot oven for 6 to 7 minutes, until golden brown
2 cups (17 ounces/500 g) Greek yogurt, for serving
1. Put the chicken and lamb in a large pot and add 6⅓ cups (1.5 liters) water. Bring to a boil over high heat, skimming the froth from the surface. Add the onion, cinnamon sticks, and salt to taste. Reduce the heat to medium, cover, and let bubble gently for 45 minutes, until the meat is tender.
2. Remove the chicken and lamb to a plate. Strain the stock and measure out 2½ cups (625 ml) to cook the frikeh. Pour the remaining stock into a clean saucepan, add the meat, and place over very low heat to keep hot.
3. Melt the butter in a medium pot over medium heat. Add the frikeh and stir until it is well coated with the butter. Add the reserved stock, season with the spices and salt to taste, and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the stock is absorbed and the frikeh is tender. Take off the heat. Wrap the lid in a clean kitchen towel, replace over the pot, and let steam for a few minutes.
4. Transfer the frikeh to a serving platter. Arrange the chicken pieces and lamb over the frikeh. Scatter the toasted almonds all over and serve hot, with the yogurt on the side.