This recipe is a fall favorite! Thank you so much to Bushra Atisha for sharing your recipe! The pictures show a combination of beef oxtails, beef chuck roast, and lamb chops. This recipe is usually made with all beef but sometimes Bushra replaces 1/3 of the beef with lamb for flavor. Serves 6 - 8 Ingredients: 3 lbs of meat with bones - Beef oxtail, chuck roast, lamb chop or lamb shank 1 1/2 cup of barley (Pearl or Habia type) 1/2 cup of red/orange split lentils (can replace with 1/2 cup more barley) 1 cup dried chick peas 5 teaspoons of salt You will need an 8 quart pot with oven safe handles. Directions: Preheat oven 280 Degrees F 1. Fill pot about a third full with with water- bring to a boil over medium heat. 2. Add meat and cook for ten minutes. 3. Mix barley, lentils, and chick peas in bowl and wash/rinse thoroughly with water, drain the water and set aside. 3. Drain cooking water from the pot with meat. 4. Add 12 cups of water to the pot and bring to a boil over the stove. 5. Add the mixed barley, lentils, and chick peas to the pot. 6. Add salt and stir. 7. Place pot in preheated oven for 6 hours - Stir every 2 hours. 8. Take out of oven, stir mixture, and begin pulling out bones and disposing of them. 9. When all bones have been removed - Stir for about 5 minutes to break down barley and separate any meat that is still together. 10. Add more salt to taste if needed. 11. If you like your hareesa thinner, add some boiling water and salt if necessary. When reheating, you may need to add some water as it will thicken. Enjoy!
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These stuffed egg rolls are traditionally made with ground beef and then fried. I did that but also baked some and used some non-tradtional ingredients for the stuffing. You can stuff them with whatever you want really – the possibilities are endless. My family loved the broccoli and cheese stuffing. Ground Meat Stuffing
3 – 4 cups vegetable oil for frying (I used corn oil) 1.5 lbs lean ground meat (I used one with a 90/10 ratio) 1 Large or 1 cup onion chopped ½ teaspoon baharat ½ teaspoon black pepper ½ teaspoon to ¾ teaspoon salt (depending on preference) ½ Cup parsley leafs chopped fine 1 package of egg roll wraps (I used the Nasoya brand that I purchased from the grocery store and they worked well) Heat 1 tablespoon of oil in a skillet Brown ground beef Add onions, baharat, pepper, and salt to taste Stir until the onions are tender and clear Turn the heat off Add the parsley and stir Drain the meat mixture in a pasta strainer if it looks like there is oil sitting in the bottom Allow to cool Lay out one egg roll wrap in the shape of a diamond Place 3 heaping tablespoons of meat mixture in it See Pictures above for best way to explain how to roll Fold the bottom up first and then the sides (so it looks like an envelope) Moisten the top corner of the egg roll wrap with water so it will seal Roll the top closed Do this for all of your rolls For Frying Heat 3 – 4 cups of oil until bubbly (oil should cover at least half of your egg roll) Add egg rolls for a few minutes (the time will vary depending on how hot your oil is) You will know when it is time to turn them when the color has turned a light brown Turn egg rolls on the other side. When that side is also brown, remove and place in a napkin to absorb oil For Baking Preheat the oven to 350 degrees Brush the egg rolls with olive oil Place the egg rolls in the oven for 6 minutes (or until brown), turn and allow them to bake for an additional 6 minutes. Other options that I tried for stuffing were: Turkey deli meat with gouda cheese Jajeak cheese, which is feta cheese mixed with chives Steamed brocolli and chedder cheese |