How to cook groats

Jareesh

Jareesh is a traditional dish that is frequently prepared in the Gulf countries, especially Saudi Arabia. This dish is based on crushed wheat and boneless meat or chicken, cut into thin slices, which are added to the wheat while cooking. Preparing Jareesh requires a period of three to four hours over low heat. Until all its ingredients are completely cooked.

Jareesh with meat

Ingredients

• A pinch of salt and black pepper - as desired.
• One kilogram of lamb with bones.
• Two cups of jareesh (crushed wheat grains).
• Chopped large onion.
• Half a cup of tomato paste.
• Three large chopped tomatoes.
• A teaspoon of mixed spice.
• A quarter teaspoon of each: turmeric and cumin

Filling Ingredients:

• Two teaspoons of ground black lime.
• Two large onions, chopped.
• A little ghee to spread on the surface of the groats when serving.

How to prepare

• Soak the groats in water for about an hour, then filter it.
• Fry the onions in oil in a large pot, then add the meat and brown it with the spices, then the tomatoes and tomato sauce and stir well.
• Add the groats, then add the boiling water and leave it on the fire at high heat until it boils, then reduce the heat and leave it for three hours, stirring every thirty minutes.
• Remove the bone after the groats and meat are cooked, then salt it according to taste and mix it using a large wooden spoon, or you can place it inside the mixer and use the K tool until the mixture is well combined.
• Prepare the filling by mixing the limes with the raw onions and rubbing them well using your hands.
• Pour the groats into plates, then place the filling and spread the ghee over the surface.

Jarish with chicken and tomatoes

Ingredients

• A quarter cup of corn oil.
• Four cups of jareesh.
• Two kilograms of chicken.
• Ten cloves of garlic, halved.
• Four large onions cut into quarters.
• A tablespoon of each: salt and cumin.
• Half a teaspoon of fine black pepper.
• Four bay leaves.
• Four large tomatoes.
• Two tablespoons of tomato paste.

To apply:

• A quarter cup of corn oil.
• Two large onions, roughly chopped.
• A teaspoon of ground lime.

How to prepare

• Wash the groats more than once, then soak it in water for thirty minutes.
• Put the oil in a deep pot and put the pot on medium heat until the oil is heated.
• Add the chicken and stir it using a wooden spoon until it turns golden, then remove the chicken from the pot using kitchen tongs.
• Add the onions and stir for a few minutes, then add the garlic, pepper, salt and cumin and stir the onions until they are covered with spices.
• Add the bay leaf, tomatoes, and tomato paste, then add the chicken, cover it with water, cover the pot, and leave the chicken on the fire for forty to fifty minutes until it is cooked.
• Filter the broth, return it to the pot, place the pot on medium heat, filter the groats, add them to the broth, remove the bones and skin from the chicken, then add them to the broth and groats.
• Cover the pot and leave it on low heat for two to three hours until you obtain mashed groats. Stir the groats more than once during cooking, adding water as needed.
• Stir the groats using a wooden spoon and try to mash or beat it until it becomes a smooth paste.
• Place the onions in a wide frying pan, put the frying pan on medium heat, and stir the onions using a wooden spoon until they turn a light golden color, then add the lime and oil and stir until the onions turn a dark color.
• Pour the chicken groats into a serving bowl, garnish with onions, and serve immediately.

Jareesh soup

Ingredients

• Four tablespoons of butter.
• A cup of jareesh.
• Chopped medium onion.
• Three tablespoons of tomato paste.
• Two cloves of crushed garlic.
• Half a teaspoon of dry coriander.
• Four cups of chicken broth.
• Small spoon of salt.
• Half a cup of cream.

How to prepare

• Wash the groats, place them in a medium-sized pot, cover them with water, then leave them to boil on medium heat until they are cooked, for 45 to 60 minutes, then add water as needed.
• Place the groats in a vegetable grinder, grind it finely, and leave it aside.
• Fry garlic and onions in butter (reserve a little onion for garnish), then add jareesh, coriander, tomato paste, salt, broth and pepper.
• Leave the soup until it boils on the fire for 8 to 10 minutes, then add the cream, put the soup in the soup bowl, and decorate the top with onions.

Jareesh soup with meat

the components

• Two hundred and fifty grams of meat cut into small cubes.
• Two tablespoons of oil or ghee.
• Two cloves of crushed garlic.
• Medium onion cut into cubes.
• Small spoon of salt.
• A small stick of cinnamon.
• Half a teaspoon of ground black pepper.

Soup mixture ingredients:

• Three quarters of a cup of groats.
• Two large peeled tomatoes, finely chopped.
• ¼ teaspoon of black pepper.
• XNUMX teaspoon of each:
  • Soft coriander.
  • latency.
  • Mixed spice.
  • the salt.

How to prepare

• Put the oil in a pot over medium heat, add the meat, garlic and onions, and stir for several minutes until the meat turns golden.
• Cover the meat with water in the pot, add cinnamon, salt and pepper, and leave the meat on medium heat for an hour or until the meat begins to cook.
• Remove the meat from the broth, filter the broth, and return it to the pot.
• Wash the groats well with water and soak it in water for ten minutes.
• Filter the groats from the water and add it to the broth.
• Add tomatoes, cumin, coriander, spices and salt and leave the broth to boil over low heat until the groats double in size and are cooked.
• Add water as needed to obtain the desired soup consistency.