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Jareesh Lahm

Name: Jareesh Lahm
Prep time: PT20 minutes
Cook time: PT2.5 hours
Total time: PT2 hours 50 minutes
Yield: 6
Cuisine: Saudi Arabia
Ingredients: 1 cup Cracked wheat (Jareesh) (rinsed and soaked for at least 2 hours or overnight); 1 kg Lamb shoulder or leg (cut into 1.5-inch cubes); 2 tbsp Olive oil or ghee; 1 medium Large onion (finely chopped); 3 cloves Garlic cloves (minced); 6 cups Chicken or lamb broth; 1 tsp Ground cumin; 1 tsp Ground coriander; 0.5 tsp Ground cinnamon; 0.25 tsp Ground cardamom; 1 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, or to taste); 1 tbsp Za'atar (optional, for added flavor); 0.5 cup Plain yogurt or milk (optional, for extra creaminess)

Jareesh Lahm is a traditional Saudi Arabian dish made from cracked or crushed wheat (jareesh) slow-cooked with lamb or chicken until it forms a creamy, porridge-like stew. It's known for its comforting texture and is often seasoned with aromatic spices and sometimes za'atar, offering a nutritious and flavorful meal.

準備時間20 minutes

調理時間2.5 hours

合計時間2 hours 50 minutes

分量6

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
Rinse the cracked wheat thoroughly under cold water until the water runs clear. Drain and soak in a bowl of water for at least 2 hours, or preferably overnight. Drain well before using.
2
Heat olive oil or ghee in a large, heavy-bottomed pot over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 5-7 minutes.
⏱️ 7 minutes
3
Add the lamb cubes to the pot and brown them on all sides. This will take about 10-15 minutes. Drain off any excess fat if necessary.
⏱️ 15 minutes
4
Stir in the ground cumin, coriander, cinnamon, and cardamom. Cook for 1 minute until fragrant.
⏱️ 1 minute
5
Add the drained cracked wheat to the pot and stir to combine with the lamb and spices. Roast for about 1 minute.
⏱️ 1 minute
6
Pour in the chicken or lamb broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot tightly, and simmer for 2 to 3 hours, stirring occasionally to prevent sticking. The wheat should become very tender and creamy.
⏱️ 2.5 hours
7
Once the jareesh has reached a creamy consistency and the lamb is tender, stir in the shredded cooked lamb (if using pre-cooked meat), za'atar (if using), salt, and pepper. If you desire extra creaminess, stir in the yogurt or milk.
8
Cook for another 5-10 minutes, stirring well, until everything is heated through and well combined. Adjust seasoning if needed.
⏱️ 10 minutes
9
Serve hot. Jareesh is often garnished with a drizzle of ghee or olive oil and a sprinkle of sumac or parsley.

調理履歴を記録する

💡 プロのコツ

✓Rinsing and soaking the cracked wheat is essential for achieving the right texture.
✓Stirring the jareesh frequently, especially towards the end of cooking, prevents it from sticking to the bottom of the pot.
✓For a smoother consistency, you can use an immersion blender to partially blend the jareesh after cooking.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Chicken Jareesh: Substitute lamb with cooked, shredded chicken.
Vegetable Jareesh: Omit the meat and add finely diced vegetables like carrots or zucchini during the last hour of cooking.