Dairy-Free Harees (Wheat Porridge)

Instructions

1. 1The night before you plan to cook, measure the 1 cup of whole wheat kernels into a bowl and cover with water. Let them soak overnight.
2. 2Drain the soaked 1 cup of whole wheat kernels. In a large, heavy-bottomed pot with a lid, combine the drained wheat kernels, about 450 g of chicken or lamb (cut into 2.54 cm pieces), 6 cups of water, 1/2 cup of chopped onion, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
3. 3Place the pot over high heat and bring the contents to a boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 3 hours. The wheat should be very soft and the meat should be falling apart easily. Stir the mixture every 30 minutes to prevent it from sticking to the bottom of the pot.
4. 4After 3 hours of simmering, carefully remove the meat from the pot and set it aside on a plate. Using a wooden spoon or an immersion blender, mash the cooked wheat and onion mixture directly in the pot until it reaches a thick, porridge-like consistency. If using an immersion blender, be careful of hot liquid.
5. 5Return the cooked meat to the pot with the mashed wheat mixture. Stir well to combine everything.
6. 6Serve the dairy-free harees hot. Top each serving with 1 tablespoon of ghee substitute (vegan butter).

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