Hareeseh (Meat)
A savory porridge made of beaten wheat and meat, common in the Levant.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 1
Drain the soaked wheat. In a large, heavy-bottomed pot, place the soaked wheat and the bone-in meat. Cover with 8 cups of water.
- 2
Bring the pot to a boil, skim off any foam that rises to the surface, and reduce the heat to the lowest possible setting.
- 3
Cover the pot tightly and simmer extremely slowly for 3 to 4 hours. Check occasionally and add a little hot water if it looks too dry. The wheat should burst open and the meat should fall completely off the bone.
- 4
Carefully remove all the bones from the pot and discard them. Add the salt.
- 5
Using a heavy wooden spoon, vigorously beat and mash the meat and wheat together against the sides of the pot for 10-15 minutes until it transforms into a smooth, stretchy, uniform paste.
- 6
Spread the hot Hareeseh onto a flat serving plate. Create a shallow pool in the center, pour in the melted ghee, and dust the entire surface generously with ground cinnamon.
Plan it in Listahan
Add Hareeseh (Meat) to your week, check it against your household's allergens, and build the shopping list automatically.