Wheat Soup (Ha-saa Al-Gereesh)

Wheat Soup (Ha-saa Al-Gereesh) Recipe from Arabia

Region / culture: Arabia | Preparation time: 15 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Wheat Soup, also known as Ha-saa Al-Gereesh, is a traditional Middle Eastern dish that is hearty and comforting. This soup is made with cracked wheat, meat, tomatoes, onions, and a blend of warm spices. It is a delicious and nutritious meal that is perfect for cold winter days.

History

Wheat Soup has been a staple in Middle Eastern cuisine for centuries. It is a dish that is often enjoyed during the winter months, as it is warm and filling. The combination of cracked wheat, meat, and spices creates a flavorful and satisfying soup that is loved by many.

Ingredients

0.75 lb (340 g) of meat
0.5 tsp of ground cinnamon
0.5 cup of cracked wheat
0.5 tsp of ground black pepper
6 tomatoes
0.5 tsp of salt
2 onions
2 tbsp of corn oil
4 cinnamon sticks
5 cups of water

How to prepare

1) Peel and finely chop the onions. Heat the oil in a saucepan and lightly fry the onions. Add the meat and fry on all sides. Cover the meat with water and cook until almost tender.
2) Purée the tomatoes and season with salt, pepper, and cinnamon sticks. Add the cracked wheat to the soup.
3) Cover the pot and simmer, checking the water level occasionally. Pour the soup into a tureen.
4) Sprinkle cinnamon on top. Serve hot.

Variations

Add vegetables such as carrots, celery, or bell peppers to the soup for added flavor and nutrition.
Use lamb or chicken instead of beef for a different twist on the recipe.
Add a dollop of yogurt or sour cream on top of the soup for a creamy finish.

Cooking Tips & Tricks

Be sure to brown the meat before adding it to the soup, as this will help to develop the flavor of the dish.

- Simmer the soup on low heat to allow the flavors to meld together.

- Adjust the seasoning to taste, adding more salt, pepper, or cinnamon as needed.

- For a thicker soup, add more cracked wheat. For a thinner soup, add more water.

Serving Suggestions

Serve Wheat Soup with a side of fresh bread or a salad for a complete meal.

Cooking Techniques

Simmer the soup on low heat to allow the flavors to meld together.

- Purée the tomatoes for a smoother texture.

Ingredient Substitutions

Use vegetable broth instead of water for a vegetarian version of the soup.

- Use quinoa or barley instead of cracked wheat for a different texture.

Make Ahead Tips

Wheat Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Presentation Ideas

Serve Wheat Soup in individual bowls garnished with a sprinkle of cinnamon and a drizzle of olive oil.

Pairing Recommendations

Wheat Soup pairs well with a side of fresh bread, a salad, or a side of roasted vegetables.

Storage and Reheating Instructions

Store leftover Wheat Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

Each serving of Wheat Soup contains approximately 300 calories.

Carbohydrates

Each serving of Wheat Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Wheat Soup contains approximately 10 grams of fat.

Proteins

Each serving of Wheat Soup contains approximately 20 grams of protein.

Vitamins and minerals

Wheat Soup is a good source of vitamin A, vitamin C, iron, and calcium.

Alergens

Wheat Soup contains wheat and may contain traces of gluten.

Summary

Wheat Soup is a nutritious and delicious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty meal that is perfect for cold winter days.

Summary

Wheat Soup is a delicious and nutritious dish that is perfect for cold winter days. Made with cracked wheat, meat, tomatoes, onions, and warm spices, this soup is hearty and comforting. Serve with a side of fresh bread or a salad for a complete meal. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a cold winter day, and I was visiting my friend Fatima in her cozy little home. As soon as I stepped inside, I was hit with the warm and comforting smell of something cooking on the stove. Fatima greeted me with a smile and led me to the kitchen, where a large pot of bubbling wheat soup was simmering away.

"Have you ever tried Ha-saa Al-Gereesh?" Fatima asked, stirring the soup with a wooden spoon.

I shook my head, curious about this new dish I had never heard of before. Fatima explained that it was a traditional Egyptian soup made with cracked wheat, vegetables, and spices. She had learned the recipe from her mother, who had learned it from her mother before her. It was a family heirloom, passed down through generations.

As I watched Fatima prepare the soup, I couldn't help but be drawn in by the rich aromas and vibrant colors. The cracked wheat simmered in a fragrant broth, while chunks of carrots, onions, and celery floated lazily on the surface. Fatima added a pinch of cumin, a dash of coriander, and a sprinkle of salt, tasting the soup with a critical eye.

"Would you like to learn how to make it?" Fatima asked, offering me a taste of the soup.

I eagerly accepted, savoring the warm and comforting flavors that danced on my tongue. I knew right then and there that I had to learn how to make this delicious dish for myself.

Over the next few hours, Fatima patiently taught me the ins and outs of making Ha-saa Al-Gereesh. She showed me how to soak the cracked wheat until it softened, how to chop the vegetables just so, and how to season the broth with a careful hand. I watched, listened, and absorbed every detail, determined to master this recipe for myself.

As the soup simmered on the stove, Fatima shared stories of her childhood in Egypt, where her mother would make this soup on cold winter nights to warm their bellies and lift their spirits. She spoke of family gatherings, where bowls of Ha-saa Al-Gereesh were passed around the table, filling the room with laughter and love.

By the time the soup was ready, I felt like I had been transported to another time and place. The rich flavors and comforting textures of the dish spoke to me in a way that words never could. I knew that I had unearthed a treasure in this simple recipe, a piece of history and culture that I could carry with me forever.

As I took my first spoonful of the soup, I knew that I had found something special. The warmth of the broth, the earthy taste of the cracked wheat, and the subtle blend of spices all came together in perfect harmony. It was a taste of tradition, a taste of family, a taste of home.

From that day on, Ha-saa Al-Gereesh became a staple in my own kitchen. I made it for my children, my grandchildren, and anyone else who would listen to the story of how I learned to make this delicious dish. I took pride in passing on this recipe, just as Fatima had passed it on to me, knowing that it would be treasured and cherished for generations to come.

And so, every time I make a pot of Wheat Soup, I am reminded of that cold winter day in Fatima's kitchen, where I learned not just a recipe, but a piece of my own history. I am grateful for the traditions and stories that have been woven into this dish, and I am grateful for the love and friendship that brought it into my life.

In the end, Ha-saa Al-Gereesh is more than just a soup. It is a connection to my past, a link to my roots, and a reminder of the power of food to bring us together. And for that, I will always be grateful.