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Spiced Meat and Wheat Soup (Harisa)

sjfegan

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6
Servings

Ingredients

  • 360g (2 cups) Cracked wheat, soaked for 2 hours
  • 800g Lamb or chicken, bone-in
  • 1 onion, chopped
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cumin
  • 60g (1/4 cup) Ghee
  • 8 cups water (1.9 litres / 64 fl oz)
  • Salt to taste
  • Ground cinnamon, to garnish

Method

  1. Combine the soaked, drained wheat, meat, onion, cinnamon, cumin and water in a large pot.
  2. Bring to a boil, then reduce to a very low simmer and cook, covered, for 3–4 hours, stirring occasionally, until the wheat and meat are completely soft.
  3. Remove any bones from the meat.
  4. Beat vigorously with a wooden spoon or hand mixer until the mixture becomes smooth, thick and cohesive, shredding the meat further as you go.
  5. Stir in the ghee and season with salt.
  6. Serve hot, garnished with a dusting of cinnamon.

Introduction: A smooth, savoury porridge of wheat and meat beaten until creamy, a dish of great historical significance in Abbasid cuisine that spread throughout the Islamic world.

Cultural Background: Harisa (distinct from the modern chilli paste of the same name) was among the most celebrated dishes of Abbasid Baghdad, its long, careful preparation and smooth, luxurious texture making it a fixture of both everyday tables and grand celebrations across the caliphate.

Tips: The long, patient simmer and thorough beating are both essential — harisa should be smooth and almost velvety. Stir frequently during the final stages to prevent the thick mixture from catching on the bottom.

Variations: Add a little sugar for a sweeter variation, popular in some households. Adjust the spice blend to taste.

Storage: Refrigerate in an airtight container for up to 4 days.

Reheating: Reheat gently on the stovetop over low heat with a splash of water, stirring frequently.

Nutrition: Per serving (approx.): 380 kcal, 24 g protein, 16 g fat, 36 g carbohydrate.

FAQs:

Q: How significant was harisa in Abbasid cuisine?

A: It held a place of great historical importance, documented extensively in Abbasid-era cookbooks and celebrated as one of the era’s signature dishes.

Q: Is this the same as the North African chilli paste called harissa?

A: No, this is a wheat and meat porridge, an entirely different dish that happens to share a similar name with the unrelated spicy paste.

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