Harees (Wheat Porridge)

Ingredients

• 1 cup Whole wheat berries
• 1 lb Lamb or chicken (boneless, skinless)
• 1 medium Onion (chopped)
• 1 teaspoon Ground cumin
• 1/2 teaspoon Ground coriander
• 1 teaspoon Salt
• 8 cups Water
• 2 tablespoons Ghee (clarified butter)

Instructions

1. 1The day before you plan to cook, measure the 1 cup of whole wheat berries into a bowl and cover them with water. Let them soak for at least 4 hours, or preferably overnight. Drain the soaked wheat berries before you begin cooking.
2. 2In a large heavy-bottomed pot, combine the drained 1 cup of whole wheat berries, 1 lb of lamb or chicken, the 1 medium onion (chopped), 1 teaspoon of ground cumin, 1/2 teaspoon of ground coriander, 1 teaspoon of salt, and 8 cups of water. Stir everything together.
3. 3Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 3 to 4 hours. The wheat berries should be very soft and the meat should be easily falling apart. Stir occasionally to prevent sticking.
4. 4Once the wheat is very soft and the meat is falling apart, carefully remove the meat from the pot. Using two forks, shred the meat into small pieces. Return the shredded meat to the pot with the wheat mixture.
5. 5Continue to cook the mixture for another 15-30 minutes, stirring frequently, until it has thickened to a porridge consistency. You can use a wooden spoon to mash some of the wheat berries against the side of the pot to help thicken it.
6. 6Remove the pot from the heat. Stir in the 2 tablespoons of ghee until it is fully melted and incorporated into the harees. Serve the harees hot.

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