Desert

Desert

Desert

Fixings

1 kg sheep or 1 kg chicken, on the bone

1 kg entire wheat (called 'habb harees' ) or 1 kg pearled durham wheat (called 'habb harees' )

150 g ghee (or customary samen)salt and naturally ground dark pepper, to taste water, varying

Additional items

Choice 1

1⁄2 teaspoon ground cinnamon

2 teaspoons simmered ground cumin

Choice 2

3 - 4 entire wounded cardamom cases

Choice 2
1⁄2 teaspoon cinnamon

sugar

Headings

Douse wheat medium-term in a lot of water.

In a huge pot, place pre-doused and depleted wheat, include 1 and 3/4 liter of water and bubble until the wheat is starting to cushion up and mellow - skim off any froth or skummy bits superficially!

Drench the sheep/chicken in a lot of daintily salted water while the wheat is cooking.

At the point when the wheat is cushy, wash and channel the meat.

In an enormous, overwhelming bottomed pot (or unique harees pot), place the wheat and the meat with somewhat salt and pepper and enough water to come about 5cm over the wheat and meat. Spread with a tight fitting top - you can put a soggy material or aluminum foil over the pot and then spot the cover over that of the top can't tight fit.

Heat to the point of boiling, diminish heat and cook on a low warmth for 3 1/2 hours, blending sporadically and skim-off foam or fat superficially.

When the wheat is delicate and has lost it's shape and a large portion of the water has been retained, expel from heat and permit to cool a little, at that point evacuate any bones and grissle. (On the off chance that all the water has been absobed include around 3/4 cup - 1 cup of bubbling water - if there is an excess of water yet the wheat is cooked, spoon out the abundance water.)

Shred the sheep or chicken if any bigger parts remain - there shouldn't generally be any as practically every last bit of it will have 'dissolved' into the wheat.

Presently start whipping the wheat and meat until it frames a homogenous, somewhat versatile, pastelike consistency - include a little salted bubbling water to thin it down whenever required. Utilize an enormous wooden spoon, or pound it with a wooden moving pin to get the ideal consistency. You could likewise beat it in a nourishment processor or utilize a submersion blender yet in the event that you are sufficiently fortunate, you may have a medhrab which is extraordinarily for harees.

Check the flavoring and re-season whenever wanted. Move to a warmed serving pot, spread and keep warm.

Spot the ghee in a skillet and season to taste with salt and pepper (and any of the flavors recorded beneath). Tenderly warm the ghee and blend well.

Pour the prepared ghee over the harees and serve right away.

N.B : You can serve the harees with 1/2 tsp ground cinnamon and 2 tsp cooked ground cumin seeds, or 3-4 entire wounded cardamom units added to the ghee (expel the podes before serving!). You can likewise serve harees with a lot of sugar and cinnamon.