Entree: Qatar – جريش ➤ Jareesh (Hearty Qatari savory porridge of crushed wheat slowly cooked with lamb and aromatic spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 1 hr 15 min

Total 1 hr 25 min

Ingredients

- 1 lb (454 g) boneless lamb shoulder, cut into 1-inch pieces
- 2 cups (360 g) jareesh (crushed wheat or coarse bulgur if unavailable)
- 6 cups (1.44 L) chicken or lamb broth, hot
- 2 tbsp (30 ml) ghee or clarified butter
- 1 tbsp (15 ml) olive oil
- 1 large onion, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 cinnamon stick
- 4 whole green cardamom pods, lightly crushed
- 1/2 tsp (1 g) ground black pepper
- Salt to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish
- 1/4 cup (60 ml) plain yogurt (optional, for serving)
- For fried onion topping: 1 medium onion, thinly sliced and fried in 2 tbsp (30 ml) oil until crisp

Instructions

1. Rinse the jareesh under cold water until runoff is clear; drain and set aside. If using very hard crushed wheat, soak in warm water 20–30 minutes and drain.
2. In a heavy-bottomed pot, heat 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) ghee over medium-high heat. Sear the lamb pieces until browned on all sides, about 6–8 minutes. Remove and set aside.
3. In the same pot add the chopped onion and remaining 1 tbsp (15 ml) ghee; sauté until soft and beginning to brown, about 5–7 minutes. Add the minced garlic and cook 1 minute more.
4. Return the lamb to the pot, add the cinnamon stick, crushed cardamom pods, and ground black pepper. Pour in the hot broth and bring to a simmer. Reduce heat, cover, and cook gently for 30 minutes to tenderize the lamb.
5. Add the drained jareesh to the pot, stir well, and continue to simmer gently, uncovered or partially covered, stirring occasionally to prevent sticking. Cook until the wheat is soft and the mixture reaches a thick porridge consistency, about 30–40 minutes. Add additional hot water or broth if it becomes too thick.
6. Remove the cinnamon stick and cardamom pods. Taste and season with salt as needed. For a smoother texture, lightly mash a portion with the back of a spoon or use an immersion blender briefly.
7. To serve, spoon jareesh into bowls, top with fried onions, a drizzle of ghee if desired, and sprinkle with chopped parsley or cilantro. Offer plain yogurt on the side.