Harisseh (Wheat and Chicken Stew) – Traditional Middle Eastern Comfort Dish

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Harisseh (Wheat and Chicken Stew) – Traditional Middle Eastern Comfort Dish

Harisseh, also known as "Al-Qamhiyyeh" in some Arab countries, is a hearty, nourishing dish made with wheat and chicken. Traditionally served during holidays and large family gatherings, this recipe offers both warmth and sustenance—perfect for special occasions or sharing with a crowd.

Ingredients:

Harisseh (Wheat and Chicken Stew)

 

  • 3 kg of boneless chicken breasts

  • 1 kg of whole wheat (peeled or cracked wheat)

  • ½ cup of olive oil or 4 tablespoons of ghee

  • Water, as needed

  • 1 cup of roasted almonds

  • 1 cup of pine nuts

  • 500 grams of lamb (optional, for garnish)

  • 1 tablespoon of black pepper

  • Salt to taste

How to Prepare Harisseh (Wheat & Chicken Stew):

  1. Prepare the Chicken:
    Wash the chicken breasts thoroughly with salt and water. Remove any excess skin and fat. Drain well in a colander and set aside.

  2. Soak and Cook the Wheat:
    Rinse the wheat grains under cold water. In a large deep pot, combine the washed wheat with the clean chicken breasts. Add about 1 tablespoon of salt, cover with water, and cook over medium heat for about 30 minutes.

  3. Simmer and Soften:
    After 30 minutes, add about half a liter of hot water, stir gently, and remove the chicken from the pot. Let the wheat continue cooking on low heat while you prepare the chicken.

  4. Shred the Chicken:
    Cut the cooked chicken into medium-sized pieces or shred it gently with forks. Return the shredded chicken to the pot with the wheat.

  5. Continue Cooking Slowly:
    Let the mixture simmer slowly, stirring occasionally. If the mixture becomes too thick, add a bit more hot water. Continue until the wheat is fully cooked and softened, and the consistency becomes creamy and cohesive.

  6. Blend the Mixture:
    Once the texture is right, stir vigorously or use a hand mixer to blend the chicken and wheat together into a smooth, porridge-like consistency.

Preparing the Garnish:

  1. Sauté the Lamb and Nuts:
    In a skillet, add the lamb pieces with a bit of water and a pinch of salt. Let them simmer gently until partially cooked. Then, add 4 tablespoons of ghee or ¼ cup of olive oil, followed by the almonds and pine nuts.

  2. Toast the Nuts:
    Stir constantly over low heat until the almonds are golden and the pine nuts are toasted.

Final Presentation:

  1. Assemble the Dish:
    Pour the hot harisseh mixture into a large serving bowl. Drizzle the ghee or olive oil with the toasted nuts and lamb over the top.

  2. Garnish:
    Arrange the golden almonds, pine nuts, and lamb pieces evenly across the surface for a beautiful and rich finish.

Serving:

Serve hot, accompanied by pickled vegetables, fresh herbs, or a crisp salad on the side.

This dish is a wonderful combination of comfort, tradition, and flavor—a perfect centerpiece for festive meals and gatherings.

Bon appétit and good health!

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