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Harissa/Orisa w/Wheat Berries and Sweet Potatoes (P)
Source: "Scent of Orange Blossoms," by Kitty Morse and Danielle Maman
Serves: 4

2 tbsp. virgin olive oil
2 onions, finely diced
1 tsp. sweet paprika
3/4 cup whole wheat berries, rinsed and drained
2 cups water
1 tsp. salt
1 small sweet potato/yam, peeled and cut into 1/2" cubes
2 heads garlic, papery husk removed

Preheat the oven to 325°F.

In a heavy oven proof skillet or Dutch oven, heat the olive oil over medium-high heat. Add the onions and paprika and cook, stirring occasionally, until the onions are soft, 6 to 8 minutes.

Add the wheat berries and stir to coat for 2 to 3 minutes. Add the water, salt, sweet potato, and garlic. Seal the pan tightly with aluminum foil and then with a lid.

Bake until the wheat berries are tender but still a little chewy, 2-1/2 to 3 hours. Serve immediately with the garlic on the side.

Poster's Notes:
Here's a recipe from "Scent of Orange Blossoms," by Kitty Morse and Danielle Maman. They mention that this is a meatless adaptation of a dish called harissa that had wheat berries, garbanzo beans pounded meat, fat and cinnamon. An Armenian friend makes this type of harissa that has the same name as, but is different from the Moroccan hot pepper paste (Morse and Maman point this out as well). I am guessing you can cook this overnight on very low heat.

Posted by Sharon Benamou

Nutritional Info Per Serving: N/A