Harees

Prepare the Wheat

Rinse the whole wheat grains or cracked wheat under cold water. Soak in water for at least 2 hours, or overnight if possible. Drain.

Cook the Meat

In a large pot or Dutch oven, heat the ghee or vegetable oil over medium heat.

Add the chopped onion and cook until softened and golden brown, about 5-7 minutes.

Stir in the minced garlic and cook for another minute.

Add the chicken or beef chunks to the pot and brown on all sides.

Stir in the ground cumin, ground coriander, ground cinnamon, ground turmeric, black pepper, and salt. Cook for 2-3 minutes until the spices are fragrant.

Combine Ingredients

Add the soaked and drained wheat to the pot with the meat.

Pour in the chicken or beef broth and bring to a boil.

Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the wheat is fully cooked and the meat is tender.

Stir occasionally, and add more broth or water if needed to achieve a porridge-like consistency.

Finish the Dish

Once the wheat is soft and the meat is tender, use a wooden spoon to gently mash the mixture, breaking up the wheat and meat.

Adjust seasoning with additional salt and pepper if needed.

Serve

Transfer the Harees to serving bowls.

Garnish with chopped fresh parsley or cilantro.