Emirati mash
The Emirati Harees dish is considered one of the most famous and widespread dishes in the Arabian Gulf region. It consists of crushed wheat and boneless minced meat. It can also be prepared with chicken, in addition to onions, ground cumin, and a lot of water and salt. The Emirati Harees is considered one of the traditional and famous Emirati dishes, which is prepared and served in... Events and weddings. Below we present to you how to prepare Emirati Harees in easy and clear steps.
How to prepare Emirati mash
Ingredients
- Crushed wheat (al-Harees) soaked for two hours or more, and the quantity depends on the number of people.
- A head of onion cut into cubes.
- One kilogram of boneless and chopped red meat.
- Ground cumin.
- Half a cup of olive oil.
- A pinch of salt.
- 4 liters of hot water.
How to prepare
- Place the coarsely chopped onions in a pot with half a cup of olive oil, and stir the onions until browned.
- Place the chopped red meat in the pot, stir it well with the onions and olive oil, then sprinkle the cumin on it while stirring.
- Stir the meat until it caramelizes, then add the crushed wheat (harees), soaked for at least two hours beforehand and drained of water, and stir and stir a little.
- We add four liters of water, preferably hot. The amount of water must be large because the cooking time is 4 hours. Water can also be added if the mixture is dry during the cooking process.
- We leave the mixture until it boils, then cover it with tinfoil, place the lid of the pot on top of the tin, then make sure to close the pot tightly, and leave the mixture for 4 hours on low heat, provided that the lid on the pot is not opened during the first two and a half hours of the cooking period.
- After two and a half hours of cooking time, we lift the lid of the pot, sprinkle salt on it - as desired - and stir.
- Mash the mixture using a cake mixer, then take out the meat before mashing it for those who love meat without mashing it, then add the meat to the pot after mashing the other ingredients.
- We put the lid on the pot again after the mashing process, then leave it to cook for approximately an hour and a half. After the end of the four hours, we put the mash in a serving dish, and decorate the mash with crushed black lemon, in addition to the Arabic ghee and fried onion slices.
