Warm Middle Eastern Harees Bowl
A keto twist on the traditional Middle Eastern dish, featuring slow-cooked harees with warm spices and silky textures.
Ingredients
- ●1 cup Hareesmade from wheat and water, drained and rinsed
- ●1 tsp Middle Eastern Spicesmix of cinnamon, cardamom, and allspice
- ●2 tbsp Gheeclarified butter for frying
- ●1/2 cup Silky Labnehlow-fat yogurt drained and seasoned
- ●1 tsp Warm Cuminground cumin for added warmth
- ●1/4 cup Fresh Parsleychopped for garnish
- ●1 tsp Keto Oilavocado oil for finishing
- ●to taste Saltadd as needed
Instructions
- 1
In a large pot, combine harees and 4 cups of water. Bring to a boil, then reduce heat to low and simmer for 2 hours, or until harees is tender.
- 2
Preheat oven to 375°F (190°C). In a small bowl, mix together Middle Eastern Spices and Warm Cumin.
- 3
In a large skillet, heat 1 tsp of Keto Oil over medium heat. Add Ghee and fry for 1-2 minutes, or until fragrant.
- 4
Add the spice mixture to the skillet and cook for 1 minute, stirring constantly.
- 5
Add the cooked harees to the skillet and stir to combine with the spice mixture.
- 6
Spoon the harees mixture into a bowl and top with Silky Labneh.
- 7
Garnish with Fresh Parsley and serve immediately.
- 8
Optional: Add a side of roasted vegetables or a simple green salad for a more substantial meal.