Porridge from meat and bulghur
The dish is popular in the Middle East and East Africa under different names – Boko boko, Jareesh, Harasa, Hareesa, Harissa, Herriseh
INGREDIENTS:
500 g meat (lamb, beef or chicken)
600 ml broth from the meat
300 g bulgur
½ teaspoon cumin
½ teaspoon turmeric
½ teaspoon cardamom
½ teaspoon cinnamon
4 tablespoons ghee or butter
salt
black pepper
PREPARATION:
Boil the meat either in a saucepan or a pressure cooker. I used lamb meat. Debone it and chop it into small pieces or tear it.
Put the meat, bulgur, 1 tablespoon of butter, cumin, turmeric, cardamom, cinnamon, salt and black pepper in a saucepan. Add the broth and cook over low heat for about 20-30 minutes until the bulgur becomes soft and the whole liquid gets absorbed. If you are using wheat instead of bulgur you should soak it in water beforehand for at least 12 hours. In addition, you will need to boil it longer.
Tip: I recommend adding 1-2 tablespoons of chili pepper jam. Click HERE for the recipe for it.
