Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Iraqi

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak wheat overnight in plenty of water. | 2. In a large pot, place pre-soaked & drained wheat, add 1 & 3/4 litre of water & boil until the wheat is beginning to fluff up & soften - skim off any foam or skummy bits on the surface! | 3. Soak the lamb / chicken in plenty of lightly salted water whilst the wheat is cooking. | 4. When the wheat is fluffy, rinse & drain the meat. | 5. In a large, heavy bottomed pot (or special harees pot), place the wheat & the meat with a little salt & pepper and enough water to come about 5cm above the wheat & meat. Cover with a tight fitting lid - you can place a damp cloth or aluminium foil over the pot & then place the lid over that of the lid is not a tight fit. | 6. Bring to a boil, reduce heat & cook on a very low heat for 3 1/2 hours, stirring occasionally & skim-off froth or fat on the surface. | 7. Once the wheat is very soft & has lost it's shape & most of the water has been absorbed, remove from heat & allow to cool a little, then remove any bones & grissle. (If all the water has been absobed add about 3/4 cup - 1 cup of boiling water - if there is too much water but the wheat is cooked, ladle out the excess water.) | 8. Shred the lamb or chicken if any larger pieces remain - there shouldn't really be any as almost all of it will have 'melted' into the wheat. | 9. Now begin whipping the wheat & meat until it forms a homogenous, slightly elastic, pastelike consistency - add a little salted boiling water to thin it down if required. Use a large wooden spoon, or pound it with a wooden rolling pin to get the desired consistency. You could also pulse it in a food processor or use an immersion blender but if you are lucky enough, you might have a medhrab which is specially for harees. | 10. Check the seasoning & re-season if desired. Transfer to a warmed serving pot, cover & keep warm. | 11. Place the ghee in a pan & season to taste with salt & pepper (& any of the spices listed below). Gently warm the ghee & mix well. | 12. Pour the seasoned ghee over the harees & serve immediately. | 13. N.B : You can serve the harees with 1/2 tsp ground cinnamon & 2 tsp roasted ground cumin seeds, or 3-4 whole bruised cardamom pods added to the ghee (remove the podes before serving!). You can also serve harees with plenty of sugar & cinnamon. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lamb	1			1211.112	0.0	76.5677	97.9322
wheat	1	kg	called pearled called	4090.0	727.3	90.9	90.9
ghee	150			-	-	-	-
salt black pepper			ground	-	-	-	-
water				-	-	-	-
cinnamon	1/2	teaspoon	ground	-	-	-	-
cumin	2	teaspoons	roasted ground	15.75	1.8581	0.748	0.9353
cardamom pod	3 -4		bruised	-	-	-	-
cinnamon	1/2	teaspoon		-	-	-	-
sugar				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.