JAREESH

10 Apr

JAREESH

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Jareesh is among the few culinary dishes typical in Arabian countries. «Jareesh» can mean the whole dish or just the crushed wheat that plays the primary role in the preparation of the dish. Essentially, it is broken wheat that is cooked in a spicy sauce. There are innumerable and starkly varying recipes for its preparation. Some are cooked with lamb or chicken, others with chicken stock, milk or buttermilk – and a few even have a pat of yoghurt added to them at the end. The main difference is the amount and type of spice added to the dish: cinnamon and cloves go into most recipes, but some also include bay leaves, cardamom, cumin, coriander, garlic etc. Some cook Jareesh to a sticky porridge-like consistency, while others like it with more of a bite.

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 In some parts of the Middle East, Jareesh would be reserved for festive occasions and special gathering such as engagements and weddings. A variety of recipes could be found throughout the Middle East, but the main ingredient is the crushed wheat. Since, the main ingredient being wheat, Jareesh is quite filling. It’s said to be popular among Arab tables in the Gulf countries such as Saudi Arabia and the Emirates.

jareesh

The meal would be traditionally prepared outside over stone ovens and one person, usually a male, would be the caretaker. That person would then sit and stir, since the Jareesh would require constant attention, dedication and a bit of strength.

To serve, the Jareesh mixture is poured onto a large serving tray and topped with the juicy pieces of lamb and garnished with fried onions or fresh parsley. Jareesh is a perfect accompaniment to grilled meat or chiken.

serves 4-6
cooking time - 3 hrs

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INGREDIENTS;-

  • 250g meat with bones, fat trimmed
  • 1 cup cracked wheat (Jareesh)
  • ¼ cup  rice
  • 1 teaspoon whole cumin seeds
  • 1 tsp whole spices (cinnamon, cloves, cardamom, black pepper)
  • 1 black lemon
  • 1 teaspoon salt
  • 1 large onion
  • 2 cloves of garlic
  • 2 cups low fat yogurt
  • ½ cup low fat milk
  • 2 tablespoon olive oil
  • 1/2 tsp fresh pepper
  • fresh parsley,grilled meat and carmelized onions for garnish

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METHOD;-

Begin by making the broth. Place the cut pieces of lamb into a large saucepan and add  8 cups of water, whole spices , season with salt and pepper. Bring to a boil and continue to cook over medium-high heat for half an hour and simmer. Remove the foam from top of broth and discard. After an hour when a rich broth is formed, you can do one of the two options: Remove the pieces of lamb from the broth and set to the side or keep the pieces of lamb in the broth, both of which are fine but depends on your preference.

making jareesh

Wash rice and jareesh well, until water runs clear. Heat oil in a large heavy bottomed pan and cook one chopped onion and garlic until soft and translucent.  Add rice/jareesh mixture, water, black lemon and broth, bring to a boil, then cover, put the heat on low, and leave to cook until all the water has absorbed. This should take around 1 hr in a pot or you could pressure cook like i did for 5-6 whistles (this is more easier and takes less time).

While the jareesh is cooking, caramelize the onions and marinate the chiken for grilling – both these are used as a garnish. Heat oil over medium/low heat and add chopped onions and caramelize till dark brown, and still soft. It may take up to half an hour. But theres no need to watch over it. Just remember to keep the flame on low and gently move the onions now and then, so that they are not burnt.

making-jareesh

Once the jareesh has finished cooking, use a heavy spoon and lots of muscles to stir it.  Mix the yogurt with the milk and add to the Jareesh pot along with cumin powder and any other sesonings.  Take out the bones and discard.  It should have a creamy consistency, like oatmeal. If needed, feel free to add more yogurt and salt to your liking. Stir and cover then cook for at least 15 minutes. To serve, transfer to a large platter and pour the Jareesh in a serving dish then place the grilled meat in the middle  , scatter some caremalized onion mix on top and serve hot.

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