Slow-Cooked Wheat and Lamb Porridge

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Jordanian comfort dish of whole wheat and lamb simmered low and slow until the grains break down into a silky, savory porridge. Traditionally served during Ramadan and family gatherings, it is topped with warm ghee and a dusting of cinnamon for a deeply satisfying meal.

Nutrition Facts

Per serving (estimated)

• 540 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 46 gCarbs
• 7 gFiber
• 2 gSugar
• 38 gProtein
• 640 mgSodium
• 680 mgPotassium
• 90 mgCalcium
• 5.5 mgIron
• 3 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the porridge

• 1 1/2 cups whole wheat grains (or coarse bulgur), soaked overnight and drained
• 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 1 large yellow onion, peeled and quartered
• 5 garlic cloves, smashed
• 8 cups water
• 1 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For serving

• 3 tbsp ghee or clarified butter, warmed
• 1 tsp ground cinnamon
• 1/2 cup warm lamb broth (reserved from pot)

Directions

1. Place the soaked wheat in a heavy Dutch oven or deep pot. Add the lamb pieces, onion quarters, smashed garlic, water, salt, and pepper. Bring to a boil over high heat, skimming any foam that rises.
2. Reduce the heat to the lowest possible setting, cover the pot, and simmer gently for 2 to 2 1/2 hours, until the lamb is fork-tender and the wheat grains have completely softened and begun to burst.
3. Carefully remove the lamb pieces and onion from the pot, reserving the cooking liquid. Pick the meat from the bones, discard fat and bones, and finely shred the lamb.
4. Return the shredded lamb to the pot. Using a wooden spoon or traditional wooden pestle (madhbah), vigorously beat and stir the mixture for 8 to 10 minutes, working the wheat until it loses its shape and the porridge becomes thick, smooth, and creamy like soft polenta.
5. If the porridge tightens too much, stir in splashes of the reserved broth until it loosens to a thick, spoonable consistency that falls in slow ribbons.
6. Taste and adjust salt. Keep warm over very low heat, stirring occasionally to prevent sticking, for up to 30 minutes before serving.
7. Spoon the porridge into shallow bowls, make a small well in the center of each, and pour 1 to 2 teaspoons of warm ghee into the well. Dust generously with cinnamon and serve immediately with extra broth on the side.

Cook’s Notes

• Soak the wheat overnight, or quick-soak by covering with boiling water for 1 hour; this is essential for proper breakdown.
• A heavy clay or cast-iron pot works best and gives the most authentic texture; stir every 20 minutes during the long simmer.
• For an extra-smooth texture, blend one-third of the porridge with a ladle of broth and stir it back in before serving.
• Traditionally eaten with the right hand from a shared communal dish; serve with extra ghee and a side of simple green salad.
• Leftover harees thickens as it cools; loosen with warm broth or water when reheating on the stovetop over low heat.

You might also like

Asian

Jordanian Mansaf with Lamb and Yogurt Sauce

Desserts

Jordanian Sweet Cheese-Stuffed Pancakes

Asian

Galayet Bandora Tomato Lamb

Desserts

Jordanian Saffron-Scented Fried Dough Rings with Orange Blossom Syrup