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Vegetarian, Maghreb and Middle East

Saudi jareesh with yogurt and fried onions

Jareesh with yogurt and fried onions is a Saudi dish made of cracked wheat simmered in yogurt and cumin, serving 4, ready in 50 minutes, easy to make, for €1.90 per serving. The key to success is frying the onions slowly until golden and crisp, they bring the sweet contrast to the creamy wheat.

Tonight, a comforting Saudi dish, cracked wheat simmered in yogurt and cumin, topped with golden fried onions.

Saudi jareesh with yogurt and fried onions
Total time
50 min
Difficulty
Easy
Cost per person
€1.90
Calories per person
760 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Jareesh is cracked wheat that slowly softens in broth, then gets partly mashed to a texture somewhere between porridge and coarse grits, both rustic and creamy at once. Yogurt and garlic soften the cumin, while the fried onions on top bring the crunch and sweetness the dish needs. It's a comforting plate that breaks a few assumptions about Middle Eastern cooking.

This is the kind of dish to make on a cold evening when you want something warm and filling without spending the whole night in the kitchen. It works well for a vegetarian family dinner or for friends curious to try something different, as long as they're fine with warm yogurt and soft textures. Mon Chou offers this simplified version, true to the traditional dish.

The ingredients

4 people

Pantry

  • Cracked wheat or coarse bulguroften in the pantry 300 g
  • Cuminoften in the pantry 1 tsp
  • Water or vegetable brothoften in the pantry 60 cl
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Plain yogurt 5 cup
  • Butter 50 g

Fruits and vegetables

  • Onions 4
  • Garlic 2 cloves
  • Flat leaf parsley 1 bunch

Allergens Gluten, Lactose

The step by step recipe

  1. Rinse the wheat and cook it in the salted broth over low heat, covered, until tender. 25 min

    Watch the liquid, it should be nearly absorbed by the end of cooking.

  2. Meanwhile, slice the onions thin and fry them slowly in the oil until deep brown and crisp. 20 min

    Stir often, they brown all at once near the end.

  3. Mash the wheat with a wooden spoon until creamy, then add the butter and cumin.

    Only mash part of the grains, the texture should stay rustic.

  4. Stir in the yogurt and crushed garlic, mix over very low heat until the dish turns smooth and creamy. 5 min

    Keep the heat low so the yogurt doesn't split.

  5. Serve in shallow bowls, topped with fried onions and chopped parsley.

    Drizzle a little browned butter on top for an even richer dish.

Our tips to get it right

  • Pick a whole milk plain yogurt, a low fat one makes the dish less creamy and more likely to split while cooking.
  • Mash the wheat gradually and taste as you go, some grains should stay whole to keep a bit of bite.
  • Fry the onions first and set them aside on a plate, they'll stay crisp while the rest of the dish finishes cooking.

The variations

  • Swap the cracked wheat for pre cooked pearl barley for a firmer texture and a slightly nuttier taste.
  • For a richer version, add diced cooked chicken at the same time as the wheat, a classic touch in some families' jareesh.
  • To save time, use store bought fried onions and focus your attention on cooking the wheat and yogurt.

What to serve it with

  • A fresh cucumber and tomato salad
  • Flatbread for scooping
  • A hot mint tea

Storage

Jareesh keeps for 2 to 3 days in the fridge in a sealed container. It doesn't freeze well because of the yogurt, which can separate once thawed. Reheat gently over low heat with a splash of water or broth to bring back the creaminess, and fry fresh onions if you can.

Questions about this dish

Can I use fine bulgur instead of cracked wheat?

It's better to stick with coarse bulgur or cracked wheat, fine bulgur cooks too fast and turns almost mushy, losing the dish's rustic texture.

Will the yogurt split while cooking?

It can if the heat is too high. Keep the heat very low once you add the yogurt, and stir often so it stays smooth and creamy.

Can I make jareesh ahead of time?

You can cook the wheat ahead and gently reheat it before stirring in the yogurt at the last minute. Fry the onions just before serving so they stay crisp.

Can I make this without butter?

Yes, you can swap the butter for olive oil, the dish will be slightly less rich but still full of flavor.

How long does it take to make a Saudi jareesh with yogurt and fried onions?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Saudi jareesh with yogurt and fried onions?

About 760 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Saudi jareesh with yogurt and fried onions cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

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