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6 Serves
97 Mins
In a large pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until softened and fragrant.
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TurkishVitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
17 µg / 2.4 µgFolate
81 µg / 400 µgCalcium
116 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
230 mg / 420 mgPhosphorus
1036 mg / 1,250 mgPotassium
1274 mg / 4,700 mgSodium
973 mg / 2,300 mgZinc
7 mg / 11 mgCopper
1 mg / 0.9 mgManganese
6 mg / 2.3 mgSelenium
62 µg / 55 µgFiber
21 g / 28 gSugar
8 g / 50 gSaturated Fat
5 g / 20 gCholesterol
2045 mg / 300 mgCaffeine
0 mgNet Carbs
114 gAlcohol
0 g
Add the lamb stew meat to the pot and brown it on all sides to develop flavor.
Stir in the cracked wheat, then pour in enough hot water to cover the mixture by two inches. Bring to a boil, then reduce heat to low and cover.
Simmer the mixture covered for 60 minutes, stirring occasionally to prevent sticking, until the wheat is tender and the meat is falling apart.
Season the Jareesh with salt and pepper to taste, then serve hot.
10
g81
g12
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