By Franco Namani
Hreeseh with Lamb Meat
10 steps
Prep:2hCook:5min
Hreeseh is a dish very common in Lebanese villages, across its different ethnic communities, where it is usually cooked on religious occasions in a big pot in a village gathering. Additionally, Hreeseh is used also as a dish on Christmas and Easter.
Updated at: Thu, 17 Aug 2023 02:54:36 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
21
High
Nutrition per serving
Calories306.7 kcal (15%)
Total Fat6.1 g (9%)
Carbs47.3 g (18%)
Sugars0.3 g (0%)
Protein19.5 g (39%)
Sodium324.6 mg (16%)
Fiber1 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Wash the wheat several times, then soak it in boiled water for several hours, (recommended overnight).
Step 2
In a separate large pot, add the meat, onion and all the aromatics and seasonings, then cook it for 1 1/2 hour until the meat is fall off, remove the meat and set aside to cool and reserve the broth.
Step 3
In a large pot, add the soaked and drained wheat berries along with enough water to cover at least 2 inches above the wheat.
Step 4
Add the cooked meat and cook over medium heat for 1 hour, stirring every few minutes to prevent sticking.
Step 5
Start adding the prepared broth, one ladle at a time, where you keep adding warm broth as the wheat absorbs it.
Step 6
Add salt to taste if needed.
Step 7
Reduce the heat to low and cover the pot, Let it cook on the stove for several hours, until the grains are open and released all their starches, and the meat is cooked and turns into small pieces or scattered fibers.
Step 8
Do not leave the pot for more than 10 minutes alone without stirring.
Step 9
If you prefer a creamier hareese, you may use a hand blender to process the mixture a bit after it has finished cooking.
Step 10
Pour the Hreeseh into a deep bowl and serve it hot after sprinkling ground cinnamon on it.
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