Wheat berry stew (Hreesseh)
November 20, 2013 • Category: Main Dish
This dish, a stew of wheat berries and meat (or chicken) has been around for a long time in Lebanese traditions. It brings to mind different events, depending on who you ask. Most recently, the Ashura commemoration gives rise to feverish and communal preparations of hreesseh; when it is finally ready, it is offered not only to the extended family but also to the entire neighborhood, regardless of people’s religious affiliation.
Hreesseh is prepared by stirring huge quantities of wheat berries in broth for at least 6 hours; in the image below, Hajj Hussein uses a wood stick, much more practical than a wooden spoon; the pot, as he explained, contains 45 kg (over 100 pounds!) of hreesseh; he ended up stirring for six hours.
This recipe was generously shared by Mrs. Malak Kabalan. I was surprised by the saffron; thankfully I had some and it really makes the wheat berries sing. (In my adapted version, I did not stir for more than 10 minutes, so it is not so authentic, but a lot easier!)
The idea is to cook the chicken in its broth; once cooked, the broth is what is used to cook the wheat berries, getting them infused with flavor and spices; the chicken by then is all cooked and gets added towards the end (minus all the bones and skin).
INGREDIENTS: 8 servings
1 lb wheat berries, soaked in a large pot filled with water overnight
3-lb chicken whole
1/2 cup butter (clarified) or ghee
Spices: Salt, to taste
1 tsp ground cinnamon
1/4 tsp saffron, soaked in 2 tablespoons warm water
1 tsp allspice
1/2 tsp nutmeg
1/2 tsp white pepper
1. Place a large pot over medium heat and melt the butter; add the whole chicken and brown it on all sides. Add enough water to cover the chicken (at least 8 cups), and bring it to a simmer. Cook the chicken for about 45 minutes until tender. Cool the chicken on a platter and debone it; keep the chicken pieces for later (to add to the wheat berries).
2. Strain the broth and transfer it to another pot; add the wheat berries (previously drained) and all the spices; cover and bring to a simmer; cook the wheat berries, stirring them from time to time, for about 40 minutes or until tender. If not, add more water and simmer longer. When ready to serve, uncover the pot, add the chicken pieces, bring to a gentle simmer and stir a few minutes till the mixture is creamy. Taste and adjust seasoning and serve warm.
Comments
8 Comments • Comments Feed
Katie says:
I need to find some wheatberries…. I’ve wanted to try them for a long time but this really sounds wonderful. 6 HOURS?!? Wow.
On November 21, 2013 at 1:43 pm
Belinda @zomppa says:
The saffron must add that extra magic!
On November 21, 2013 at 6:56 pm
Hélène (Cannes) says:
QUel merveilleux plat ! Et ta dernière photo me donne des envies de voyage gourmand …
Bisous
hélène
On November 22, 2013 at 1:26 am
Jamie says:
We love wheatberries and have boxes of the quick cooking kind in our house. I will try this – although we sometimes simmer grains or rice in broth I want to try it with the spices – and adding chicken makes it a meal just like we love!
On November 23, 2013 at 3:24 am
Tom Tall Clover Farm says:
Hi Joumana, with its roots in Lebanon, I believe this recipe is a perfect choice for the cool wet winters of the Pacific Northwest. Plus I believe this hearty stew will keep me fueled for an entire week. Warm regards, Tom
On November 23, 2013 at 7:39 am
Gabi says:
That spice mix combined with chicken turnes on a switch here. Would it be a great sin and devastating to the nature of the dish to add some dried fruit such as grape, dates or apricots? That was what I thought at once when I read the recipe.
On November 23, 2013 at 8:44 am
Joumana says:
@Gabi: What a grand idea! Go for it! (Hreesseh is also prepared during wedding celebrations in other communities so this would be a perfect add-on for this)
On November 24, 2013 at 2:00 am
Oui, Chef says:
I LOVE LOVE LOVE wheat berries. They are so under appreciated here in the States, but such a treat to add to a dish.
On November 29, 2013 at 9:27 am