Saudi Jareesh (Cracked Wheat Porridge)

Ingredients

• 1 cup Cracked wheat (jareesh)
• 0.5 lbs Lamb or chicken (optional)
• 1 medium Onion
• 4 cups Milk
• 2 tbsp Ghee or butter
• 1 tsp Cumin
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Measure 1 cup of cracked wheat (jareesh) into a bowl. Cover the cracked wheat with water and let it soak for at least 30 minutes. After soaking, drain the water completely.
2. 2If you are using 0.5 lbs of lamb or chicken, place a large heavy-bottomed pot over medium-high heat (400°F / 200°C). Add 2 tablespoons of ghee or butter to the pot. Once the ghee or butter is melted and shimmering, add the meat and brown it on all sides, about 5-7 minutes. Remove the meat from the pot and set it aside.
3. 3Add 1 medium onion, chopped, to the same pot. Sauté the onion over medium heat (300°F / 150°C) until it is golden brown, about 8-10 minutes. If you removed meat, add it back to the pot now.
4. 4Add the drained 1 cup of cracked wheat (jareesh), 1 teaspoon of cumin, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the pot. Stir everything together and cook for 5 minutes over medium heat (300°F / 150°C), stirring often.
5. 5Pour in 4 cups of milk. Increase the heat to medium-high (350°F / 175°C) and bring the mixture to a rolling boil, stirring occasionally.
6. 6Once boiling, immediately reduce the heat to low (200°F / 95°C). Cover the pot tightly with a lid. Let the porridge simmer for 1 hour and 30 minutes to 2 hours. Stir every 20-30 minutes to prevent the cracked wheat from sticking to the bottom of the pot. The porridge is ready when the cracked wheat is very soft and the mixture has thickened to a porridge consistency.
7. 7Serve the Saudi Jareesh hot.

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