مرحبا
Al harees is a meal consumed across the Arab world, particularly at Ramadan. The
UAE considers it to be one of their national dishes and the key ingredient was
pearled wheat.
I
also found ghee in our supermarket which was great, ghee is quite easy to make
using unsalted butter but it will be nice to give it a taste and see if my
version and attempt at it was accurate.
The
pearled wheat was soaked overnight before being cooked for half an hour. Then
the chicken which was salted in water was added and the combination was put
over low heat for three and a half hours. The result, as always was a
consistency similar to porridge. Cinnamon was mixed with the ghee and poured
over the al harees.
Pearled
barley is much nicer than what I cooked for Tanzania, boko-boko, an Arab
influenced dish consisting of cracked wheat and rice which gives a similar sort
of texture to al harees. Surprisingly, it was nicer than expected, filling but
interesting enough given only three spices went into it, salt, pepper and
cinnamon. I left the sugar out to make it more authentic according to other
recipes. It is the sort of meal that you want to eat fresh as it doesn’t freeze
well.
وداعا
Sam’s
rating: 6/10
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