Jareesh needs hydration and gentle cooking more than high heat. Combine it with suitable camel meat cuts after they are fully cooked, stirring regularly to prevent sticking. This home version lets you adjust the texture to your preference.
Ingredients for about 4-5 servings
- 750 g mixed camel meat, and a cup and a half of washed Jareesh.
- A large onion and two tablespoons of oil.
- 1 cup laban or diluted yogurt, optional, plus salt and white pepper.
- Hot water or broth, and optionally fried onions for serving.
Cook camel meat first
Sauté half the onions and meat, then add water to cover the pieces and cook until they are tender and completely cooked. Time changes a lot depending on the cut, so don't start the Jareesh stage with the assumption that camel meat will cook automatically in a short time. We separate the meat from the broth after cooking it, and remove the bones if desired to mix it into the Jareesh.
Cooking grains
Saute the rest of the onions, add the Jareesh and about 5 cups of broth to start. Cook over low heat, stirring and gradually adding the hot liquid. It may take about an hour and a half to two hours or more depending on the type of Jareesh and the soaking; Follow package instructions if available.
Final texture
Near the end, add the laban or diluted yogurt over low heat, followed by the cooked meat. Stir until combined and adjust the salt. If too thick, add hot broth gradually.
Serving
Serve with fried onions if desired. Jareesh contains wheat, and yogurt or laban adds milk. Prevent scorching with low heat, stirring and enough liquid rather than leaving the bottom to burn while the grains soften. Store leftovers promptly in suitable containers.
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