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Gundelia Hreesé

December 11, 2017Main Dishes
Recipie Gallery
Photo Dec 05, 9 19 26 AM
Food for Thought

Region: Chouf

Ingredients
  1. 500 g veal foreshank
  2. 4 cups whole wheat
  3. 5 L water
  4. 1 tsp salt
  5. 1 tsp coarse cinnamon
  6. ¼  piece of nutmeg
  7. 4 pieces of cardamom
  8. 1 piece white ginger
  9. 600 g gundelia
  10. Unpeeled lemon slice
  11. ½  of a lemon
Contributor
  • Malek Batal PhD
  • malek.batal@umontreal.ca
Method of Preparation
  1. Soak meat in salted water for one hour, then rinse with water.
  2. Place the meat in a pressure cooker along with 1 L of water and bring to a boil.
  3. White boiling, gradually remove the foam collecting at the surface.
  4. Add the salt, cinnamon, nutmeg, cardamom, ginger, and lemon slice.
  5. When the water level decreases by ½  L, add the wheat and 1 L of water.
  6. Cover the cooker and simmer for two hours.
  7. After 2 hours, stir well and add the gundelia along with 1.5 L of water.
  8. Simmer in an uncovered cooker for about 2 hours and 15 minutes. When the water level is reduced by ½  L, add ½  L of water and stir from time to time.
  9. Stir the hreesé from time to time for 1 hour.

Yield 12 servings

Preparation Time: 6 hours

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