groats

Jareesh dish

Jareesh is a popular Arabic food in the Arabian Peninsula And Jordan , Palestine, and perhaps in other places.. The Najd region is famous for it , and the method of cooking it begins with preparing it from crushed hard wheat, popularly known as Luqaimi . Crushed or crushed Luqaimi wheat is added to the meat broth and cumin , and left on low heat for a long time until it becomes like mush. Add milk to it and serve it. Hot and some prefer to add butter on top of it or wild ghee . In Palestine , especially in the Hebron regions, this food is eaten on wedding mornings, as it is considered a breakfast meal for the wedding people.

date

************************************************** ******************* Arab women from Palestine using a mill or mill ( 1900 approximately )

Jareesh is mentioned in the books of Arab heritage and in popular heritage. Wheat was ground manually, either using a mill or a mill. The manual mill is similar to the stone mill, except that its circular disk consists of two chambers that do not match completely. In addition to the mill, the women used the mortar , that is, the masher, to pound and crush the wheat. As for the purposes of large production, where the threshing floor or the fontanel , people used to use a large mill made of two large orthogonal stones that were managed by human or animal power. Nowadays, machines are used to crush wheat and produce groats.

In some Arabic dialects, especially in Tunisia, the word al-jaroucheh is used as a synonym for the word al-Nurj, and it is that machine that threshes wheat that is drawn by a horse to separate the grains of wheat from its spikes. A large flat piece of wood is attached to the back of the animal, and a person stands on it to give it weight, and it rotates around the threshing floor until the work is done.

white groats

the components

Two onions.
A teaspoon of salt.
Two green peppercorns. Half a spoonful of cumin.
One and a half liters of water.
Two liters of milk.
a cup of rice
a liter of milk.
Two cups of ready-made groats.

How to prepare

Wash the groats and rice well, and soak them in an appropriate amount of lukewarm water for two hours. Then the onions are roasted in a suitable pan with a little oil until they are slightly browned. Add the rice and jareesh to the onions, then add the milk, while continuing to stir until the ingredients are homogeneous. Add salt, cumin and green pepper to the mixture, while continuing to stir well until the mixture boils. Add the milk to the yogurt mixture while continuing to stir over a low heat. Add water to the mixture as needed, then leave it on the stove for two and a half hours, until it softens. Stir the mixture well with a hand whisk when the mixture is matured. Serve the mixture hot to eat and enjoy a delicious crushed taste.

Jereesh with chicken and tomatoes

the components

Four cups of groats.
A quarter cup of corn oil.
Two kilograms of chicken.
Four large grains of chopped onion.
Ten cloves of garlic cut in half.
A tablespoon of salt. Four bay leaves.
Two tablespoons of tomato paste.
Four large tomatoes.

How to prepare

Wash the groats well with water, then soak them in an appropriate amount of lukewarm water for half an hour. Bring a pot and put a little oil in it on medium heat. Wait for the oil to warm up a bit. Add the chicken to the oil, then stir until golden. Take the chicken out of the pot. In the same saucepan of oil, add the garlic, onion, salt, pepper and cumin, and continue to stir until the onion is mixed with all the other ingredients. Add the tomato paste, bay leaf and tomatoes to the mixture while continuing to stir well. Add the chicken to the rest of the ingredients and cover with water. Leave the chicken mixture on the fire for forty minutes until it is cooked. Strain the mixture well, then return it to the pot and leave it on medium heat. Strain the jareesh well from the water, then add it to the mixture. Remove the skin and bones from the chicken, then place it on the rest of the Jareesh ingredients. Leave the jareesh on medium heat for two to three hours, until the jareesh in the saucepan becomes mashed. Keep stirring the jareesh well while it is on the fire until it becomes like a soft dough. In a second frying pan, fry the onions until they are slightly browned and become light golden in color, then add an amount of oil and lemon juice and continue to stir until the onions become dark. Serve the jareesh in a bowl and garnish it with the onion mixture and the roasted lime.

Nutritional information

Jareesh meal (approximately 400 g), according to the Shahiya website, contains the following nutritional information:

Calories: 907
Fat: 31
Saturated fat: 11
Cholesterol: 136
Carbohydrates: 109
Proteins: 45

Health alert for gluten intolerance patients

This dish or recipe contains wheat for those who are sensitive to gluten

Adopting it as a national dish

On January 11th 2023 The Culinary Arts Authority launched the "National Dishes and Regional Dishes" initiative, which is a national initiative that seeks to assume responsibility for listing and classifying famous local dishes that are closely related to the Saudi identity in all regions of the Kingdom.

Coinciding with the launch of this initiative, the Commission adopted "Juraish" as the national dish of the Kingdom of Saudi Arabia, and "Al-Maqshoush" as the Saudi national dessert, out of pride and celebration of these two meals that express the originality and uniqueness of Saudi cuisine.

The initiative represents a part of the Culinary Arts Authority's efforts to achieve the goals of the Ministry of Culture in the project to advance the Saudi cultural sector, which are in line with the goals of the Kingdom's Vision 2030 in its cultural, social and developmental aspects.