There are no legumes in Arisa, only wheat and meat, so it is a little lighter. Despite the lack of legumes, don’t be tempted to shorten the cooking time – the slow cook overnight is an essential element in the complex flavors of this dish.
Ingredients for Arisa - Wheat Chamin
- 1.65 lbs (750 grams) Short Ribs A whole piece cut into cubes
- ¼ cup canola oil
- 1 onion large and chopped
- 3 tomatoes ripe
- 3 tablespoons tomato paste
- 2 tablespoons sweet paprika
- 1 tablespoon hot paprika
- 1 cup water
- 8.8 oz (250 grams) wheat washed
- 1 tablespoons Chicken soup powder
- ½ tablespoon turmeric
- ¼ tablespoon cinnamon
- 6 eggs hard boiled
Instructions
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1. Heat oil in a pot, add onion and fry for 5 minutes until golden. Add tomatoes, tomato paste, paprika and one cup of water, mix well and cook for 5 minutes.
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2. Add the pieces of meat to the pot and stir until browned on all sides. Add the wheat and mix well.
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3. Add water to the pot until the ingredients are covered. Add the hard-boiled eggs, boil, lower the flame, cover and cook for an hour.
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4. Transfer the pot to a hot plate or an oven set to 212F (100C) degrees and cook overnight. Check the stew from time to time - if all the water has been absorbed, add more. The arisa is ready when the meat is soft and falling apart, the wheat is soft and the whole stew is juicy - not too runny but not dry.