Photograph of the finished Jareesh

Middle East · Lúa mì vỡ nghiền thịt Jareesh

Jareesh

2 hr Hands-on time + 4 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 14.1 oz
  • Photograph of Lamb Lamb 1.3 lb
  • Photograph of Onion Onion 2
  • Photograph of Unsalted butter Unsalted butter 4.9 oz
  • Photograph of Baharat spice blend Baharat spice blend 0.4 oz
  • Photograph of Dried limes Dried limes 4
  • Photograph of Unsweetened yogurt Unsweetened yogurt 8.5 oz
  • Photograph of Crispy fried shallots Crispy fried shallots 3.5 oz
  • Photograph of Cinnamon Cinnamon 4 bars

Method

  1. 1 Soak the broken wheat for 4 hours, then rinse off the bran.
  2. 2 Simmer the lamb with onions, cinnamon, and dried lemon for 40 minutes, then shred it.
  3. 3 Add the wheat to a pot of water and simmer for 1 hour, stirring every 10 minutes to help the grains dissolve.
  4. 4 Use chopsticks to beat vigorously for 8 minutes until the mixture forms a thick, slightly lumpy mass — jareesh is not as finely ground as haleem.
  5. 5 Drizzle with melted butter and sprinkle with fried onions, serve with runny yogurt.

With an appliance

  • Pressure cooker 1 hr

    Replace step 3: cook the wheat in a pressure cooker for 25 minutes at high pressure, then release the pressure naturally and beat the dough as in step 4.

Start cooking