Saudi Jareesh (cracked wheat porridge)

Name: Saudi Jareesh (cracked wheat porridge)
Total time: 120 min
Yield: 6
Cuisine: Gulf
Ingredients: 2 cups jareesh (cracked wheat), soaked 30 minutes and drained; 500 g bone-in lamb; 2 onions, chopped: 1 for the broth and 1 for the topping; 3 cloves garlic and 1 tsp cumin; 3 cardamom pods, 1 cinnamon stick and 1 tsp black pepper; 1 dried black lime (loomi), pierced, and salt; 2 tomatoes, grated, for the topping; 2 tbsp ghee; 2 litres water; Plain yogurt to serve

Recipe No.: G-10

Gulf120 minServes 6

Jareesh is one of the oldest dishes of Najdi cooking, named for the cracked wheat that is cooked slowly with meat until creamy. It is served in Ramadan and at feasts with a topping of fried onion and tomato, and with yogurt.

Ingredients for Saudi Jareesh

2 cupsjareesh (cracked wheat), soaked 30 minutes and drained
500 gbone-in lamb
2onions, chopped: 1 for the broth and 1 for the topping
3 clovesgarlic and 1 tsp cumin
3cardamom pods, 1 cinnamon stick and 1 tsp black pepper
1dried black lime (loomi), pierced, and salt
2tomatoes, grated, for the topping
2 tbspghee
2 litreswater
Plain yogurt to serve

Method

Cook the lamb with half the onion, the garlic, spices, loomi and salt in the water until tender and the broth is rich (about 1 hour).
Remove the lamb, strain the broth, and shred the meat off the bones.
Add the drained jareesh to the broth, bring to a boil, then lower the heat, cover and stir from time to time.
After 40 to 50 minutes, when the wheat is soft, add the shredded meat and mash with a beater until creamy, adding hot water if needed.
For the topping: brown the remaining onion in the ghee, add the grated tomato and cook until thickened.
Serve the jareesh hot in a deep dish with the topping on top and yogurt on the side.

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