Garisa or Haris
297 600 минут -
"Gar-RIS-s-s-s-a-a - a-a!!!" my whole family as a kind of invisible magic flute runs on the smell to the table without any appeals. This is the dish on my home. Simple to prepare, delicious and very hearty and healthy dish. However, it takes a long time, but requires minimal effort
Ingredients for Garisa or Haris
Step by step instruction of cooking Garisa or Haris
Whole chicken gut, obsolete, to separate the legs and the head, I buy purified in the package.
Soak for 30 minutes in cold water. To drain the water.
Put in a deep pan and cook until the complete cooking.
While cooking the chicken, soak the wheat.
When the chicken is cooked, get it out of the broth, cool and separate the meat from the bones and skin.
The broth where you cooked the chicken, put the soaked wheat, chicken, salt, stir, put the cauldron on the divider on a small fire, cover tightly with a lid.
Cook, stirring constantly, over medium heat - I usually interfere tolkushkoy for mashed potatoes - so our garisa faster acquires the desired consistency.
Garisa is cooked for a very long time, on medium heat with constant stirring for approximately 3-4 hours.
And if no special attention and at a minimum fire - all 6-7 hours.
The result is chicken fiber as if dissolved in boiled wheat - turns solid mass.
When the consistency becomes like mashed potatoes, put the Bay leaf, stir, cover and allow to "pull" Laurel for another 10-15 minutes.
Eaten hot as a separate dish. Better with pickles or any other pickles.