Hareesa is a Tunisian Shabbat overnight stew that started as an Arab overnight dish of wheat and meat. The dish was first recorded as areesa in a 13th century cookbook by Al Baghdadi, Kitab al-Ṭabīḫ (The Book of Dishes) as well as in the Andalusian Kitab al-Ṭabīḫ of the same century.
The dish immigrated to Spain with the Muslims, where it was adapted by the Jews who prepared it for shabbat (they also used the name hamin de trigo, hot dish of grains, for the dish.) In 1492, with the inquisition, the dish moved to North Africa with the Jews who were expelled from Spain.
The dish lasted for so long because it is just that tasty… Read more about its connection to Tu Bishvat here.
Ingredients
Servings 6
- ¼ cup neutral oil
- 2 yellow onions halved and sliced
- 2 tablespoons brown sugar
- 2 tablespoon tomato paste
- 1 tablespoon paprika
- 2 teaspoons turmeric
- 1 tablespoon coarse sea salt
- 1½ cups wheat or freekeh, farro or spelt, or a combination
- 4 chicken quarters thigh and drumsticks, or a whole chicken, cut
- 6 cups boiling water
- 6 eggs washed well
- 6 koukla patties optional
For the koukla patties (optional)
- 6 oz. beef or chicken fat or a fatty beef cut or corn oil
- 1 egg
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ cup chopped cilantro
- 1 teaspoon coarse sea salt
- ¾ cups farina
- 3 slices of 2-days-old bread or challah soaked in water, then squeezed
Nutritional Facts
Nutrition Facts
Tunisian Wheat Overnight Stew - Hareesa
Amount per Serving
Calories
921
% Daily Value*
Fat
64
g
98
%
Saturated Fat
16
g
100
%
Trans Fat
0.1
g
Polyunsaturated Fat
15
g
Monounsaturated Fat
28
g
Cholesterol
323
mg
108
%
Sodium
1887
mg
82
%
Potassium
764
mg
22
%
Carbohydrates
54
g
18
%
Fiber
7
g
29
%
Sugar
7
g
8
%
Protein
35
g
70
%
Vitamin A
1319
IU
26
%
Vitamin C
4
mg
5
%
Calcium
254
mg
25
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Put oil in a large over-proof pot over medium-high heat, add sliced onion and sauté for about 10 minutes, stirring occasionally, until it begins to brown. Lower heat as needed. Add brown sugar and sauté for 5 minutes longer, until nicely caramelized.
- While the onion is sautéed, Make the koukla. Finely chop beef fat or beef cut, and place in a bowl. Mix in egg, paprika, turmeric, cilantro, salt, farina and bread. Mix well and set aside.
- When onions are ready, transfer about a quarter of them into the koukla bowl and mix well. If mixture seems dry, add a couple tablespoons water and mix again.
- To the onions add tomato paste, paprika, turmeric and 1 tablespoon salt, cook for another minute and remove from heat.
- Mix wheat into the onion mixture in the pot. Top wheat with chicken pieces and cover with 6 cups of boiling water. Chicken should be completely covered with water, about an inch more. Bring to boil over medium-high heat, skim any foam and continue to simmer.
- Form 6-8 large flat patties of the koukla mixture and arrange in the simmering water on one side of the pot. Arrange eggs on the other side, next to the koukla patties. Bring to boil again, lower heat to medium-low, cover with lid and continue to simmer until oven is warm.
- Turn oven to 225°F. Check the pot, the water should reach almost the top of the koukla patties. Cover with lid. If the pot is not tightly sealed, wrap it with 2 layers of aluminum foil to make sure it’s sealed well. Transfer to oven and let cook overnight. When ready to serve, remove from oven, let stand for 10 minutes (the rest of the liquid will be absorbed at this point) and serve.
