👨‍🍳 조리법

1. 1

   Cook the chicken: In a large pot, combine the chicken pieces, quartered onion, garlic cloves, cinnamon sticks, cardamom pods, bay leaves, 1 tsp salt, and 1 tsp black pepper. Cover with water (about 8-10 cups) and bring to a boil. Skim off any foam that rises to the surface. Reduce heat, cover, and simmer for about 1 to 1.5 hours, or until the chicken is very tender.

2. 2

   Prepare the wheat: While the chicken is cooking, rinse the cracked wheat thoroughly under cold water. If using burghul, soak it in warm water for about 15-20 minutes until softened, then drain well. If using freekeh, it can often be added directly after rinsing, depending on the type.

3. 3

   Shred the chicken: Once the chicken is cooked, remove it from the broth. Strain the broth into a clean pot, discarding the aromatics. Let the chicken cool slightly, then shred the meat, discarding bones and skin. You should have about 3-4 cups of shredded chicken.

4. 4

   Combine and cook: Add the rinsed cracked wheat (or soaked and drained burghul) to the strained chicken broth. Add the shredded chicken. Bring to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, stirring occasionally, until the wheat is very tender and has absorbed most of the liquid, creating a thick porridge consistency. Add more hot water or broth if it becomes too thick.

5. 5

   Season and finish: Stir in the remaining 1 tsp salt and 1/2 tsp black pepper, or adjust to taste. Cook for another 5-10 minutes.

6. 6

   Serve: Ladle the hraisseh into shallow bowls. Drizzle generously with clarified butter (ghee) or olive oil. Garnish with toasted slivered almonds or pine nuts and chopped fresh parsley.