Herissa

Ingredients

• 1 pound lamb or chicken
• 2 tablespoons butter
• 10 cups stock
• 3 pinches cinnamon
• Pepper and salt to taste

Method

1. 1

   Take lamb or chicken meat without bones; boil for an hour or longer, shred into fine thready pieces with your fingers.

2. 2

   Take the special wheat prepared for this purpose and soak in water for eight to ten hours, then boil in one-half the broth of the chicken or lamb, gradually adding the rest of the broth.

3. 3

   During the process of boiling it is necessary to stir and pound the mixture continually with a wooden spoon.

4. 4

   When serving in plates, pour over each share hot butter and powdered cinnamon to taste.

Nutrition per serving

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 28. The excerpt below is the record exactly as published.

Herissa. Both are good foods for the children. Pilaf 5 cups stock 2 tablespoons olive oil 2 cups rice Salt and pepper to taste In a deep vessel fry well the washed rice in the oil, then add the stock. When nearly done, remove to back of stove to cook slowly. Cover with a piece of muslin under the lid, letting it fall a little over the brim to pre- vent the steam from falling back into the kettle. After ten minutes stir the rice lightly with a perforated spoon, then place over hot oven until moisture is evaporated and rice is almost dry. (Cracked wheat may be used in- stead of rice.) Herissa I pound lamb or chicken 2 tablespoons butter 10 cups stock 3 pinches cinnamon Pepper and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.