Gilgiti Anda Harissa
PakistaniPakistani RecipesDesi eggsMedium
Gilgiti harissa — a slow-cooked wheat porridge with egg, the comforting mountain dish of Gilgit-Baltistan, made with simple pantry ingredients.
Prep time20 min
Cook time60 min
Total time80 min
Servings4
Ingredients
- 1 cup whole wheat grains, soaked overnight
- 4 eggs
- 1 onion, sliced
- 2 tbsp oil or ghee
- 1 tsp ginger paste
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin powder
- 4 cups water or stock
- Butter for serving
- Fresh coriander, chopped
Method
- Drain the soaked wheat and boil in 4 cups of water for 40 minutes until very soft.
- Mash or blend the wheat lightly until it turns into a thick porridge.
- Heat oil or ghee and fry the onion until golden.
- Add ginger paste, salt, pepper and cumin; cook for 1 minute.
- Stir the onion mixture into the wheat porridge.
- Beat the eggs and stir slowly into the hot porridge, mixing well so the egg cooks into ribbons.
- Simmer for 5 more minutes, stirring so it does not stick.
- Serve hot with a knob of butter and fresh coriander on top.
Nutrition — estimated per serving
Calories (estimate)350 kcal
Protein (estimate)16 g
Fat (estimate)12 g
Carbs (estimate)44 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the porridge until piping hot and stir the eggs in well so they set fully. Allergen: egg, wheat, milk (butter). Substitute cracked wheat (dalia) for whole wheat grains to shorten cooking time. Stir often so the porridge does not stick to the pot. Nutrition values are estimates.