🥣 Harees (Wheat & Meat Porridge)

Method

1. The night before, wash the 2 cups wheat and soak it in water to cover; in the morning, drain and rinse it again.

2. Wash the meat and cut it into large pieces, and put it in a large pot with 10 cups water, the cinnamon stick, 4 cardamom pods and salt.

3. Bring to a boil over high heat, skimming off the foam as it rises, then lower the heat, cover and cook for 1.5 hours (less for chicken) until the meat is fully cooked and falling apart.

4. Take out the meat, remove the bones and skin, shred it by hand, and strain the broth to remove the cinnamon and cardamom.

5. Return the broth to the pot, add the drained wheat, bring to a boil over high heat, then lower the heat and cover.

6. Cook the wheat for 3 hours over low heat, stirring often and adding boiling water if it gets too thick, until the grains burst open and are completely soft.

7. Return the shredded meat to the pot, plus the cumin if using, and stir over low heat for 10 minutes.

8. Beat the mixture with a wooden masher or hand blender for 5–10 minutes until thick and smooth and the wheat grains disappear.

9. Heat 4 tbsp ghee on the stove and pour it hot over the harees in the serving dish, and sprinkle with a little sugar if you like.

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