Hraisseh (Syrian Wheat and Chicken Porridge)
A hearty and comforting porridge made from cracked wheat (freekeh or burghul) and chicken, slow-cooked to a tender, flavorful consistency. Traditionally prepared for special occasions or when someone is recovering, Hraisseh is a nourishing dish with a unique texture.
🧂 Ingredients
- 1 whole Chicken(about 1.5 kg, cut into pieces, or use chicken thighs)
- 2 cups Cracked wheat (freekeh or coarse burghul)
- 1 large Onion(quartered)
- 4 cloves Garlic(peeled)
- 2 Cinnamon sticks
- 5 Cardamom pods
- 2 Bay leaves
- 2 tsp Salt(or to taste)
- 1 tsp Black pepper(or to taste)
- 4 tbsp Clarified butter (ghee) or olive oil(for sautéing and serving)
- 0.5 cup Toasted slivered almonds or pine nuts(for garnish)
- 0.25 cup Fresh parsley(chopped, for garnish)
👨🍳 Instructions
- 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
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
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
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
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
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.
💡 Pro Tips
- ✓For a richer flavor, use chicken thighs instead of a whole chicken.
- ✓The consistency of Hraisseh can be adjusted by adding more or less liquid.
- ✓If using coarse burghul, ensure it is soaked and drained properly to avoid a gritty texture.
- ✓Hraisseh is often served warm and is considered a nourishing dish, perfect for recovery or cold weather.
🔄 Variations
- Some variations use lamb instead of chicken.
- A pinch of ground cumin can be added to the seasoning.
- For a sweeter version, a touch of sugar can be added, though it's typically savory.