D | E  

Neuste Beiträge

HOIO und Cookuk

  • Das Tagebuch von Raum Nummer 8 (Susanne Vögeli und Jules Rifke)
  • HOIO-Rezepte in der Kochschule – das andere Tagebuch

Etwas ältere Beiträge

Grosse Projekte


Gewürze aus Santa Lemusa


In the Old Town of Sharjah one occasionally feels as though one is in Paris – that perhaps has something to do with the street-lamps that have been chosen to illuminate the painstakingly and luxuriously restored mud-constructed settlements.


Spicy crushed wheat with vegetables

Jareesh is among the few culinary dishes typical mainly for Arabian countries. «Jareesh» can mean the whole dish or just the crushed wheat that plays the primary role in the preparation of the dish. Essentially, it is broken wheat that is cooked in a spicy sauce. There are innumerable and starkly varying recipes for its preparation. Some are cooked with lamb or chicken, others with chicken stock, milk or buttermilk – and a few even have a pat of yoghurt added to them at the end. The main difference is the amount and type of spice added to the dish: cinnamon and cloves go into most recipes, but some also include bay leaves, cardamom, cumin, coriander, garlic etc. Some cook Jareesh to a sticky porridge-like consistency, while others like it with more of a bite.

We have opted for a vegetarian variant here, close to the one that Hektor Maille relished one evening in the restaurant «Al Maskoof»   in Sharjah. The vegetable used can vary with the season: potatoes, turnip, white carrots, zucchini, peppers, peas etc. Whosoever likes it sour can add a pinch of lemon juice at the end – which though results in making the spices somewhat less strong in presence. However, if the Jareesh is being served with lemony Foul (as in this case), one should stay away from the lemon (otherwise, it would mean having two lemon-dominated dishes together on the table). Jareesh is a perfect accompaniment to grilled lamb.

In Europe crushed wheat for some reason is not so easy to be found. You can replace it e.g. with crushed spelt. Some recipes propose Bulgur, which seems us less suitable - as the latter is precooked.

Ingredients (for 4 persons)

200 g crushed wheat

1 heaped tablespoon tomato mash (concentrated)

1 tablespoon olive oil

1 teaspoon salt

1 tablespoon butter

1 big onion, finely chopped

1 stalk cinnamon, broken

3 cloves

1 piece ginger, the size of a walnut, finely chopped

1 carrot, sliced

1 sweet potatoe, peeled and chopped

100 g green beans, in pieces of 2 inch

2 tomatoes, finely chopped

Some more salt

poss. 4 tablespoon lemon juice


  1. Wash the wheat under cold water and drain well. Add tomato mash, olive oil and salt, mix well and set aside.
  2. Let butter get warm in a heavy pot, fry the onion until translucent. Add cinnamon, cloves and ginger, fry for 1 minute.
  3. Add the vegetables (carrot, sweet potato, beans, tomatoes), 2.5 dl water and some more salt. Bring to boil, reduce heat to minimum, cover and let cook about 15 minutes – until the potatoes are almost done.
  4. Mix in the wheat, stir well, cover and allow to cook on the lowest flame for about 30 minutes. If the pot does not close well you might have to add some more water within that time. You can control the consistency of the dish by removing the lid towards the end of the cooking time and allow the Jareesh to get dryer – or in the opposite case you might want to add some more water. All at the end, if you wish to have it sour, add the lemon juice and serve lukewarm.

Jareesh, Fool, some barbecued lamb and sauce Daquous set on a table. HOIO Menu test for Episode 7 of «Mission Kaki» in December 2009 at Englischviertelstrasse in Zurich.

More about the travel adventure of Secret Agent Hektor Maille:

With every morsel of this Arabic menu, secret agent Hektor Maille bit deeper into the question of what a Lemusan water-lily from a Swedish pond could possibly have to do with the kidnapping of Professor Koslow:

  • Kabab Laham (Minced Lamb on a Skewer)
  • Jareesh (Spicy crushed wheat with vegetables)
  • Foul (Crushed Broad Beans)

First Publication: 31-12-2009

Modifications: 25-1-2011, 19-6-2011, 14-11-2011, 14-12-2011