Harees is typically eaten as part of the Suhoor meal during Ramadan, but you can never have too much Harees. More abundant in fiber and protein than a plain bowl of oatmeal, it's an ideal source of slow-releasing energy, which is vital to stave off hunger pangs during the daytime. You can jazz it up with a sprinkling of sumac and squeeze of lemon, and dip into it with crisp toasted pita bread.
- 1kg Harees or Pearled durum wheat
- 1kg Boneless Spinneys Food Organic Australian Lamb or Spinneys Food Chicken
- 2 tsp Spinneys Food Ground Cumin
- ½ cup Olive oil
- Salt and Black Pepper
- Soak the crushed wheat in water for 6 hours or overnight.
- Place the pre-soaked wheat in a large pot, add 2 liters of water and boil until the wheat is tender.
- In a large, heavy-bottomed pot, add the wheat and the meat with a little salt and pepper and enough water to cover. Bring to the boil then cook on a low heat for 2 hours or until tender.
- Strain the wheat and meat and mix vigorously until you have a paste-like consistency.
- Add the cumin, olive oil, salt and pepper and mix well.
- Drizzle with olive oil and serve warm.
- Main Dishes
- Mediterranean/Middle Eastern
- Total Time
- 4 hours