Jereesh Kuwaiti

Easy·30 min active + 2 hours 30 min resting

Kuwait's version of cracked wheat slow-cooked with lamb — cracked wheat and lamb with onions, tomatoes, and baharat into a thick porridge with visible wheat grains. Less smooth than harees, with the cracked wheat texture preserved.

Jereesh Kuwaiti is the textured wheat-and-lamb porridge — the texture is preserved (vs harees's smooth blend). The Kuwaiti distinguishing feature is the use of Indian-Iranian spices.

Jereesh Kuwaiti — chunky textured porridge with visible cracked wheat grains, lamb pieces, baharat warmth, loomi's tang. Heartier than harees, lighter than madhrooba. The Kuwaiti winter family comfort.

Preserving wheat texture (vs smoothing) is the Kuwaiti jereesh signature. Long simmer breaks down lamb while wheat retains grain.

Variations

Jereesh with chicken. Modern Kuwait City versions.

On the Palate

Where Jereesh Kuwaiti sits in the Kuwaiti flavor cloud

Ingredients

Serves 6

400 g cracked wheatBulgur

800 g bone-inLamb

3 (2 + 1 crispy)Onion

6 clovesGarlic

2 + 1 tbsp pasteTomato

How it's made

10 steps · 30 min active + 2 hours 30 min waiting

1
480 min
Soak 400 g cracked wheat overnight; drain.
2
4 min
Cube 800 g bone-in lamb.
3
9 min
Heat 3 tbsp ghee. Sauté 2 onions + 6 garlic 8 min.
4
7 min
Add lamb; brown 6 min.
Watch out
Brown the lamb till the edges catch colour — that's where the deep flavour comes from.
5
3 min
Add 1 tbsp baharat + 1 tbsp cumin + 1 tsp turmeric + 1 tsp coriander + 1 tsp salt + 1 tsp pepper; cook 2 min.
6
6 min
Add 2 tomatoes + 1 tbsp paste + 1 loomi; cook 5 min.
7
110 min
Add wheat + 2.5 L water. Boil; reduce to low. Cover; cook 90-120 min, stirring every 30 min.
Watch out
Keep it low and stir every half hour — the wheat catches and burns on the bottom the moment you forget it.
8
3 min
Lightly mash some lamb into the wheat — leave texture.
Watch out
Crush only a little of the lamb into the wheat, leave the grains whole — the loose, grainy texture is the Kuwaiti way.
9
2 min
Stir in 2 tbsp ghee + 1/4 cup parsley + 1 tbsp lime juice.
10
4 min
Serve in deep bowls. Drizzle ghee; top with crispy fried onions.