Hearty Meat and bulghur Soup- Hasa’ Al-Jareesh

This soup is a Saudi creation. Its main ingredient is jareesh, a variety of cracked wheat available all over the Arab Gulf area. Jareesh can be purchased internationally in some locations. Bulghur, on the other hand, is a commodity that is available almost anywhere and is a fine replacement for jareesh. Unexcelled as a nourishing eatable, bulghur has more food energy than corn meal; more iron than rice; less fat than uncooked wheat; six times more calcium than corn meal and three times more than rice; and more vitamins than barley, cornmeal or rice. This is one of the main reasons why this soup is popular when breaking the fast during the holy month of Ramadan.

SERVES: 8

PREP TIME: 20 minutes

COOKING TIME: 1 hour 30 minutes

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 1 lb (500 g) stewing lamb or beef, cut into small pieces (such as boneless lamb shoulder or bottom round beef steak)
• 1 large onion, minced
• 8 cups (2 liters) water
• Two 14.5-oz (411-g) cans stewed tomatoes
• 1/2 cup (125 g) coarse bulghur
• 2 teaspoons salt
• 1 teaspoon Arabian Gulf Spice Mix (Baharat)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried red pepper flakes
• 1/2 teaspoon ground cinnamon (for garnish)

INSTRUCTIONS:

1. In a large saucepan with a lid, heat the extra-virgin olive oil over medium-low heat. Add the stewing lamb or beef and sauté for 5 minutes, uncovered.
2. Add the minced onion to the saucepan and continue to sauté for another 8 minutes, until the onion is softened and translucent.
3. Pour in the water and bring it to a boil.
4. Reduce the heat to medium-low and let it simmer for 30 minutes.
5. Stir in the stewed tomatoes, coarse bulghur, salt, Arabian Gulf Spice Mix (Baharat), ground black pepper, and dried red pepper flakes. Bring the mixture to a boil.
6. Cover the saucepan and cook over medium-low heat for 50 minutes, allowing the flavors to meld together and the meat to become tender.
7. Transfer the stew to a serving bowl and sprinkle ground cinnamon over the top as a garnish.
8. Serve the stew piping hot and enjoy its rich flavors and aromatic spices.