Entree: Kuwait – جريش ➤ Jarīsh (Cracked wheat porridge with lamb)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Additional 30 min

Total 3 hrs

Ingredients

- 2 bone-in lamb shanks, approx. 1 lb (454 g) each
- 2 cups (340 g) crushed/cracked wheat (jareesh)
- 8 cups (1.9 L) lamb or chicken stock (or water)
- 1 large onion, finely chopped (8 oz / 225 g)
- 4 tbsp (60 ml) ghee or clarified butter
- 3 cloves garlic, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (2.5 g) baharat (Middle Eastern seven-spice blend) or substitute a mix of ground allspice, coriander, and cinnamon
- 1 cinnamon stick
- 1 dried lime (loomi), optional
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup (120 ml) plain yogurt or warm milk (to enrich at the end)
- 1/2 cup (50 g) fried thinly sliced onions, for garnish
- 2 tbsp (20 g) toasted pine nuts, for garnish
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for garnish

Instructions

1. Rinse the cracked wheat under cold water until water runs clear; soak it briefly while you prepare the meat (15–30 minutes) and then drain.
2. In a large heavy pot, heat 2 tbsp ghee over medium-high heat. Add the lamb shanks and brown on all sides, about 6–8 minutes; remove and set aside.
3. In the same pot add the remaining 2 tbsp ghee and sauté the chopped onion until soft and golden, about 6–8 minutes. Add minced garlic, ground cumin, and baharat; cook 1 minute until fragrant.
4. Return the lamb shanks to the pot, add the cinnamon stick and dried lime (if using), pour in the stock, bring to a boil, then reduce heat, cover, and simmer until the meat is very tender and falling from the bone, about 1.5–2 hours.
5. Remove the lamb shanks, discard the cinnamon stick and dried lime; shred the meat from the bones and discard excess fat and bones. Keep the cooking liquid simmering and skim any foam/fat.
6. Add the drained cracked wheat to the simmering strained cooking liquid (or leave some stock solids as you prefer) and cook over low heat, stirring occasionally, until the wheat is soft and porridge-like and has absorbed most of the liquid, about 30–45 minutes. Add more hot water or stock if it becomes too thick.
7. Stir the shredded lamb into the wheat mixture and simmer together 5–10 minutes to meld flavors. Season with salt and freshly ground black pepper to taste.
8. Off the heat, stir in the plain yogurt or warm milk for creaminess. Adjust seasoning. Spoon into a serving dish and garnish with fried onions, toasted pine nuts, and chopped cilantro or parsley.
9. Serve hot with lemon wedges on the side if desired.