Harees
 
A comforting savoury wheat porridge made with meat and lots of melted butter
Ingredients
  • 2 cups/420g wheat berries, soaked overnight in 6 cups water
  • 1 cup/200g rice
  • 12 cups/3L water
  • 2 large onions, sliced fine
  • 2 teaspoons Bharat, an Arabic spice mix
  • 2 lbs/1KG beef cubes, lamb or chicken
  • 1 cinnamon stick
  • 4 cardamom pods
  • 2 teaspoons garlic, minced
  • 1 teaspoon turmeric
  • 8 tablespoons ghee or oil and melted butter plus extra for spooning on top (oil from frying the onions works too)
  • Harissa, Sriracha or other hot sauce for garnishing
  • BAHARAT
  • 1 teaspoon black peppercorn
  • 1 teaspoon coriander seeds
  • 1 small cinnamon stick, coarsely chopped
  • ½ teaspoon whole cloves
  • ½ teaspoon ground allspice
  • 2 teaspoons cumin seeds
  • 1 teaspoon cardamom pods
  • ½ whole nutmeg, grated
Instructions
  1. To make the Baharat: Place all the spices in a spice grinder or mortar and pestle and grind until a fine powder is formed. Store in an airtight container, where it will keep for 8 weeks.
  2. Cook rice and wheat until tender in a large stockpot, about 2 hours (or use your pressure cooker, for the wheat) keep aside
  3. Cook meat with spices, cardamom, cinnamon stick, turmeric and garlic until tender.
  4. I use my pressure cooker to get the meat nice and tender in about 30 minutes.
  5. Fry onions till golden brown, keep some aside for garnish
  6. Add meat, Baharat, cayenne pepper, green chillies and fried onions to the cooked wheat and rice mixture.
  7. Process the mixture in batches in a food processor or blender until smooth (won't be totally smooth)
  8. Add water if you want it a bit more runny or to process in a blender,
  9. When all the mixture is puréed, add clarified butter and mix through on low heat to heat through and for the mixtures to meld, about 10-15 minutes.
  10. When serving, pour more clarified butter over the top and serve with a dollop of Harissa, fried onions, cilantro and can have more Bharat spice mix available to sprinkle on top if desired.
Notes
I have included Ottolenghi's recipe for Baharat but if you have access to a ME market, you can easily buy a spice mix.
The amount of spices, garlic and consistency can be adjusted.
Taste and add more spices, salt or pepper.
Onions are a wonderful garnish and almost a necessity.
Melted butter is also a must.
Nutrition Information
Calories: 3924 Fat: 199g Saturated fat: 99g Unsaturated fat: 78g Carbohydrates: 232g Sugar: 34g Sodium: 931mg Fiber: 18g Protein: 293g Cholesterol: 1043mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/harees-savoury-wheat-porridge/