Gluten-Free Jareesh (Cracked Wheat Soup)
A hearty and comforting Saudi Arabian soup made with jareesh (cracked wheat) and meat. This version uses gluten-free substitutes to mimic the original texture and flavor.
Make this recipe part of your week
Sign in to keep this exact recipe. You choose what to save or replace.
Ingredients
- 1 cup Quinoa
- about 450 g Lamb stew meat, cubed
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 6 cups Chicken broth
- 1 14.5 oz can Diced tomatoes
- 1 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1/4 teaspoon Black pepper
- 1 teaspoon Salt
- 1 tablespoon Dried mint
- 1 cup Plain Yogurt (for serving)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Thoroughly rinse the 1 cup of Quinoa under cold running water until the water runs clear. This removes any bitterness.
- 2Heat the 2 tablespoons of Olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (175°C). Add the about 450 g of cubed Lamb stew meat and brown it well on all sides, which should take about 5-7 minutes. Remove the lamb from the pot and set it aside on a plate.
- 3Add the 1 medium Onion, chopped, to the same pot and cook, stirring occasionally, until it begins to soften, about 3-4 minutes. Add the 2 cloves of Garlic, minced, and cook for another minute until fragrant, being careful not to burn it.
- 4Pour in the 6 cups of Chicken broth and add the 1 (about 410 g) can of Diced tomatoes (undrained), 1 teaspoon of Cumin, 1/2 teaspoon of Coriander, 1/4 teaspoon of Black pepper, and 1 teaspoon of Salt. Stir everything together and bring the liquid to a rolling boil.
- 5Return the browned about 450 g of Lamb stew meat to the pot. Add the rinsed 1 cup of Quinoa. Stir to combine, then reduce the heat to low, cover the pot tightly, and let it simmer gently for 1 hour and 30 minutes (90 minutes). Stir occasionally to prevent sticking. The lamb should be very tender and the quinoa should have absorbed liquid and thickened the soup.
- 6During the last 15 minutes of the simmering time, stir in the 1 tablespoon of Dried mint.
- 7Serve the Gluten-Free Jareesh hot. You can add a dollop of the 1 cup of Plain Yogurt to each serving if desired.
Substitutions
Cracked Wheat (Jareesh) → Quinoa
Provides a similar chewy texture and thickness, while remaining gluten-free.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Keep a label checklist handy when you cook
Get the free 7-rule checklist for reading packaged-ingredient labels, then one practical allergy-aware tip each week. Confirm by email; no Safe Plated account needed.
One practical tip each week. Unsubscribe anytime. See our privacy policy.
More saudi recipes to explore
Different recipes may contain different allergens. Review each ingredient list for your household.
Related Guides
Cooking with a packaged ingredient?
Paste the current ingredient list and see the exact allergen terms the checker recognises. Always verify the package in front of you.
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.