Instructions

1. Soaking the wheat

   Rinse the harees wheat thoroughly, then soak it in plenty of water for at least 4 hours before cooking. · 4 h
2. Boiling the meat

   In a large, heavy-bottomed pot, place the meat and cover with boiling water over high heat until it boils, then skim off all foam and impurities. · 10 min
3. Adding the aromatics

   Add the cardamom pods, cinnamon stick, and onion quarters, then leave the meat over medium heat for half an hour until it begins to tenderize. · 30 min
4. Adding the harees

   Remove the whole spices and onion pieces from the pot, then drain the soaked harees wheat and add it to the meat and broth.
5. Slow cooking

   Add salt and stir the mixture, then reduce the heat to very low, cover the pot tightly, and let the harees simmer slowly for two and a half hours, stirring every 20 minutes and adding hot water if the mixture dries out. · 2 h 30 min
6. Mashing the harees

   Once the wheat has broken down and integrated with the meat fibers, remove the pot from the heat and beat the mixture with a wooden harees paddle or an immersion blender on low speed until completely blended into a smooth and elastic texture. · 10 min
7. Serving

   Ladle the harees into deep serving dishes, smooth the surface with the back of a moistened spoon, drizzle the hot ghee over the top with a light dusting of ground cinnamon, and serve hot.

Nutrition / serving

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