Harees

Ingredients

• 300 g Hulled wheat grains
• 500 g Boneless lamb (e.g., leg of lamb)
• 1.5 L Water
• 1 TL Salt
• 0.5 TL Black pepper
• 80 g Ghee or clarified butter
• 1 TL Cinnamon powder
• Eine Prise Cumin powder (optional)

Instructions

1. Soak the wheat grains in plenty of water overnight or for at least 8 hours. Afterwards, drain and rinse thoroughly.
2. Cut the lamb meat into large pieces. In a large pot, bring the soaked wheat and lamb meat to a boil with 1.5 liters of fresh water, salt and pepper.
3. Reduce the heat, cover the pot and let simmer for at least 2-3 hours, or until the lamb is very tender and the wheat has swelled and taken on a porridge-like consistency. Stir occasionally and add some hot water if necessary.
4. Remove the meat from the pot and shred it with two forks or coarsely shred it. Remove any bones.
5. Return the shredded lamb to the pot with the wheat. Stir and mash vigorously with a wooden spoon or potato masher to achieve a smooth, homogeneous paste. This can take 10-15 minutes until the desired consistency is reached.
6. In a small pan, melt the ghee. Add the cinnamon (and optional cumin) and sauté briefly until fragrant.
7. Spoon the Harees into serving bowls. Drizzle with the melted ghee and cinnamon mixture and serve hot immediately.

Nutrition