Kuwaiti Crushed Wheat and Lamb Porridge

Be the first to rate

(No Ratings Yet)

Loading...

Jireesh is a beloved Kuwaiti comfort dish made by simmering cracked green wheat with tender lamb, tomatoes, and warm Arabian spices until it forms a thick, spoonable porridge. The cracked wheat gives a coarser, more rustic texture than smooth harees, and the dried lime adds a tangy depth that is unmistakably Gulf. It is traditionally eaten for family lunch, especially in cooler months.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 24 gFat
• 10 gSaturated Fat
• 52 gCarbs
• 7 gFiber
• 4 gSugar
• 38 gProtein
• 720 mgSodium
• 720 mgPotassium
• 90 mgCalcium
• 5.5 mgIron
• 12 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the wheat and lamb

• 2 cups crushed green wheat (jireesh), rinsed
• 1.5 lb lamb shoulder, cut into 1.5-inch chunks
• 6 cups low-sodium lamb or chicken broth
• 2 tbsp ghee, plus 2 tbsp melted for serving
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 medium ripe tomatoes, finely grated (about 1 cup)
• 1 dried black lime (loomi), pierced with a knife
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground black pepper
• 1/4 tsp ground green cardamom
• 1 1/2 tsp kosher salt, plus more to taste
• 1/4 cup chopped fresh cilantro, for garnish
• Lemon wedges, for serving

Directions

1. Place the rinsed crushed wheat in a bowl, cover with warm water by 2 inches, and soak for 30 minutes; drain well.
2. In a heavy Dutch oven, heat 2 tablespoons ghee over medium-high. Pat the lamb dry and brown on all sides, about 6 to 8 minutes total. Transfer to a plate.
3. Reduce heat to medium. Add the onion to the pot and cook until soft and lightly golden, 5 to 6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4. Add the grated tomato, dried lime, turmeric, cumin, coriander, cinnamon, black pepper, and cardamom. Cook, stirring, until the tomato reduces to a thick paste, about 5 minutes.
5. Return the lamb and any juices to the pot. Pour in the broth and bring to a boil. Skim any foam, cover, reduce heat to low, and simmer gently for 40 minutes, until the lamb is fork-tender.
6. Stir in the drained crushed wheat and 1 1/2 teaspoons salt. Cover and continue to cook on low for 30 to 35 minutes, stirring every 8 to 10 minutes to prevent sticking, until the wheat is very soft and the mixture is thick like a porridge.
7. Remove the dried lime. Use a wooden spoon or potato masher to partially crush the mixture, leaving some whole wheat grains and lamb pieces for traditional rustic texture.
8. Taste and adjust salt. If the porridge is too thick, loosen with a splash of hot broth; if too thin, simmer uncovered for a few minutes.
9. Ladle into shallow bowls, drizzle each with melted ghee, scatter cilantro over the top, and serve hot with lemon wedges on the side.

Cook’s Notes

• Soaking the cracked wheat is essential; skipping it will leave gritty grains even after a long simmer.
• Loomi (dried black lime) gives the signature tangy, earthy backbone of Gulf wheat dishes; if you cannot find it, substitute 1 tablespoon of fresh lemon juice stirred in at the end.
• For a smoother, almost creamy jireesh, blend about one-third of the cooked porridge with an immersion blender and stir it back in.
• Bone-in chicken thighs work beautifully in place of lamb; reduce the first simmer to 25 minutes and add the wheat after.
• Stir frequently in the final stage, as crushed wheat sticks to the bottom of the pot faster than whole grains do.

You might also like

Asian

Kuwaiti Stuffed Crepe with Spiced Meat

Asian

Kuwaiti Dried Lemon and Bulgur Soup

Asian

Kuwaiti Gabout Dumplings in Spiced Tomato Broth

Desserts

Sago Pudding Kuwaiti Style