Author Notes
This is a home grown recipe for Bubur Arab or Arabic Porridge. Mainly its a spicy wheat porridge cooked wholesomely with lamb cubes and bones... A must try when you're in the mood for some comfort food! —Mistress of Spices
Ingredients
- Mais-en-place
-
1 cup
of whole wheat
-
1/2 cup
of barley
-
1
inch of ginger
-
5
cloves of garlic
-
3 tablespoons
Arabic Mixed Spice
-
1 tablespoon
Asian Sweet Spice
-
1.3 pounds
of Lamb Cubes (can mix with Lamb Bones or Shank)
-
1/2 pound
Shallots
- Putting it together
-
5
pods of Cardamom
-
2 pieces
of Aniseed Flower
-
3 pieces
Cloves
-
2
Cinnamon sticks
-
1
can of Evaporated Milk
-
2
liters of Water
-
3 tablespoons
Ghee or Clarified Butter
-
Himalayan Rock Salt to taste
Directions
- Mais-en-place
-
Soak wheat & barley separately overnight. Remember to rinse & change the water the next day before cooking.
-
Blend the ginger & garlic. Together with the Dry Spices, marinade lamb cubes & set aside prior to cooking.
-
Skinned shallots then slice thinly. Fry them in vegetable oil to be used for garnishing.
- Putting it together
-
Heat Ghee in deep pot & once melted, fry the dry spices (cardamom, aniseed, cloves, cinnamon) till aroma arises.
-
Add in marinated meat and stir well till meat is coated over medium heat. Add in wheat and barley. Stir all ingredients till its mixed well.
-
Add in milk and stir. Then add in water and boil over high heat, remember to stir else wheat will stick to bottom of pot. Once boiling, add salt & reduce heat to low and simmer for an hour or so, stirring occasionally to ensure wheat does not stick to bottom of pot.
-
Add more water should consistency thickens and wheat hasn't fully cooked. Porridge is done once wheat has cracked open, add salt to taste.
-
Serve in individual bowls with fried shallots on top. Can also dish out porridge with some pickled vegetables or Rojak to mellow out richness of dish.
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