Harees

Slow-cooked wheat and meat porridge, beaten until silky — a Ramadan staple.

Ingredients

• 2 cups Cracked wheat
• 500 g Lamb
• 6 cups Water
• 2 tsp Salt
• 4 tbsp Ghee
• 1 tsp Cinnamon

Method

1. Soak the wheat — Rinse the cracked wheat and soak it in water overnight.
2. Start the pot — Put the drained wheat, lamb, salt and water in a heavy pot and bring to a boil.
3. Simmer slowly — Lower the heat, cover and simmer for 2 to 3 hours, stirring now and then, until the wheat collapses and the meat falls apart.
4. Beat until smooth — Remove any bones and beat the mixture vigorously with a wooden spoon until it becomes a smooth, thick porridge.
5. Harees is ready — Spread into a dish, pour melted ghee over the top and dust with cinnamon.

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• Luqaimat
• Balaleet
• Thereed
• Madrouba
• Chabab