Wasfetna

Jareesh

Cracked wheat cooked with lamb and then yogurt to a porridge-like texture, topped with onion browned in ghee.

Jareesh
Cooking time
1 hr 34 min
Hands-on time
24 min
Free time
40 min
Difficulty
Medium
Cuisine
Gulf
Calories
540
Contains
Gluten, Dairy

A warm dish with the texture of a soft porridge, needing a pot stirred from the bottom every ten minutes because jareesh sticks. The yogurt goes in at the end over low heat with constant stirring so it stays white and smooth.

Before you start

  • Before you beginRead the steps completely, measure the ingredients, and prepare the tools before turning on the heat or oven.
  • Timing the servingPrepare what you can in advance and leave the final touches until serving time to maintain the texture.

Ingredients

5people

Amounts follow the number of people

For the jareesh

For the topping

When doubling the quantity, use a wider container, and gradually increase the salt and seasoning after tasting.

Shopping list

Equipment

  • Heavy pot with a lid — Jareesh catches easily and needs stirring every ten minutes.
  • Hand whisk — The yogurt is beaten then poured in gradually so it does not split.
  • Small pan — Sliced onion is browned in ghee for the top.

Method

  1. Brown the meat in ghee with chopped onions until it takes on color, then add the spices.

    12 min
    You’ll know it’s ready when

    The meat is browned and the onions have melted into it.

  2. Add hot water, cover the pot, and let the meat simmer gently until tender.

    40 minYou can walk away
    You’ll know it’s ready when

    The meat comes off the bone with a spoon.

  3. Add the drained cracked wheat and stir, then continue cooking over low heat, stirring every ten minutes.

    30 minYou can walk away
    You’ll know it’s ready when

    The jareesh has swelled and the texture is like loose porridge.

    Tip: Jareesh sticks to the bottom — stir from the bottom, not the top.

  4. Lower the heat, pour in the whisked yogurt gradually while stirring constantly, and add the salt.

    6 min
    You’ll know it’s ready when

    The mixture is white, homogeneous, and has not separated.

  5. Fry the onion slices in ghee until they turn brown, and pour them over the top of the jareesh when serving.

    6 min
    You’ll know it’s ready when

    The onions are brown with crispy edges.

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