Jareesh soup is made all throughout the Gulf countries during Ramadan. There are tons of various soup recipes, but this one is my favorite. I have another one that I love as well that I plan to share with you later. Jareesh is crushed wheat that is used in all types of dishes. If you live outside of the Middle East you should be able to find it in a Middle Eastern grocery. Some of you asked what types of foods we have for sahoor during Ramadan and usually it’s leftovers from iftar the previous night. Things like samboosas, soup and dates. This is the soup I prepared for us to have.
1 cup jareesh (soaked in water for an hour)
2 chicken bullion cubes (I use maggi)
1 small white onion, diced
2 garlic cloves, diced
1 teaspoon ground cumin
1 tablespoon butter
Salt and pepper, to taste
1 tomato, diced
2 tablespoons tomato paste
1 liter water
1. In a 4-quart saucepan on medium heat, add butter, onions and garlic. Allow to cook until soft, then add the chicken cubes, cumin, salt, pepper and tomato paste. Allow to cook for 5 minutes.
2. Add the tomatoes and jareesh, then water. Bring to full boil, cover and simmer for 45 minutes.
Yields: 4 servings