Saudi Jareesh Soup (Gluten-Free)

Instructions

1. 1Thoroughly rinse the 1 cup of crushed wheat (jareesh) and place it in a bowl. Cover the jareesh with water and let it soak for at least 30 minutes.
2. 2Place a large heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the 1 tablespoon of vegetable oil. Once the oil is shimmering, add the 1 medium chopped onion and cook, stirring occasionally, until softened, about 5 minutes.
3. 3Add the about 225 g of lamb or beef cubes to the pot. Cook, stirring occasionally, until the meat is browned on all sides, about 5-7 minutes. Stir in the 1 tablespoon of tomato paste and cook for 1 minute more, stirring constantly.
4. 4Drain the soaked 1 cup of jareesh and add it to the pot. Stir in the 6 cups of chicken broth, 1 teaspoon of ground cumin, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Increase the heat to medium-high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low. Cover the pot tightly and let it simmer for 45-60 minutes. Stir occasionally to prevent sticking. The jareesh is tender when it has softened and broken down, and the meat is cooked through (internal temperature of 72°C / 71°C for beef or 74°C / 74°C for lamb).
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of dried mint and 1 tablespoon of lemon juice. Taste the soup and add more salt or pepper if needed.
7. 7Serve the Saudi Jareesh Soup hot.

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