Go Back

Farka - a Tunisian breakfast porridge

(If you love trying out something new, then do prepare something ethnic for breakfast, something different from your own culture and send it across to Glenna for WBB #14 by 27th August, 10 pm Central Time, details here) Picking a recipe from a place I've never visited and preparing it to the best po
Print Recipe Pin Recipe

Ingredients
  

  • 1 tsp ghee
  • 1/2 cup wheat broken
  • 1 1/2 cups water
  • 1/2 cup milk
  • 1 tsp sugar
  • 2 tbsps jaggery
  • 2 tbsps nuts dried fruit mixed and , chopped
  • 1/2 tsp ginger grated fresh or
  • 1/4 tsp ginger dried powder

Instructions
 

  • Take ghee in a heavy bottomed pan. Add the broken wheat along with chopped nuts to the pan and saute on low flame for 3-4 minutes. Meanwhile, in a saucepan, keep 1 1/2 cups water to boil adding in the sugar, jaggery and grated ginger.
  • Once the water has come to a boil and the broken wheat has turned golden brown, add the sweetened water to wok over the wheat. Close the wok with a lid and let this simmer (on a low flame) till wheat is cooked and the water is absorbed. This will take 5-10 minutes depending on the size of the broken wheat particles. (See pressure cooking shortcut in notes).
  • Once the wheat is dry and almost cooked, add in 1/2 cup milk, stir well and keep covered for 2 minutes until it is absorbed and the grains are fluffed up. Switch off the stove and keep this covered for another 10 minutes, till all the moisture is absorbed and the porridge is dry.
  • Serve warm with some extra milk by the side to add if necessary.

Notes

Notes:
You can try this porridge with any whole grains you have on hand - eg. couscous, bulghur, semolina (not very fine).
Use of ginger is entirely optional, I prefer some spicy notes in any sweet dish to make it suitable for my kapha constituency (Ayurvedic body type). You could substitute it with cinnamon or cardamom too, or leave it plain. To find your dosha (Ayurvedic body type), take the quiz here.
Jaggery is my preferred sweetener, it also gives a rich golden colour to any dish. You could use plain sugar, demerara sugar or any sweetener that works for you.
Instead of cooking it off in the wok, you can also transfer the sauteed broken wheat with the water into a small pressure cooker and pressure cook for 5 minutes, taking care that there is enough water to prevent the mixture from burning.
Recipe Source - Adapted from here
This is my submission for Weekend Breakfast Blogging # 14 hosted by Glenna of A Fridge Full of Food.