Al Harees

Drain the overnight-soaked wheat and rinse thoroughly under cold water. Place it in a large heavy-bottomed pot with the lamb chunks, salt, and six cups of fresh water. Bring to a boil over high heat, skimming any foam that rises to the surface.

Reduce the heat to low, cover the pot tightly, and simmer for two and a half to three hours, stirring every thirty minutes to prevent sticking on the bottom. The wheat should gradually break down and the meat should become extremely tender.

After three hours, the meat should be so tender it falls apart when pressed with a spoon. Remove the lamb pieces, shred the meat finely with two forks, discarding any bones and gristle, then return the shredded meat to the pot.

Using a large wooden spoon or a special harees paddle, beat the wheat and meat mixture vigorously for ten to fifteen minutes. The goal is to break down the wheat grains completely until the mixture becomes a smooth, porridge-like consistency.

Add the ghee, cinnamon, and cardamom, then continue stirring over very low heat for another ten minutes. The harees should be thick, smooth, and slightly glossy from the ghee, with no visible individual grains or meat fibres remaining.

Taste and adjust seasoning with salt. The finished harees should have a flowing but substantial consistency, similar to smooth oatmeal, with a subtle sweetness from the slow-cooked wheat and richness from the lamb and ghee.

Ladle the harees into shallow serving bowls, creating a slight well in the centre. Pour a generous amount of melted ghee into the well and dust with a light sprinkle of cinnamon. Serve hot, traditionally during Ramadan and celebrations.