Al Harees

Method

Heat ghee in a large heavy-bottomed pot and brown the meat chunks on all sides, then remove and set aside. In the same pot, sauté the onions and garlic until golden, then return the meat and add the spices, stirring well. Pour in the water and bring to a boil, then reduce heat and simmer for 45 minutes until the meat is tender. Add the soaked wheat grains and continue simmering for 90 minutes to 2 hours, stirring occasionally to prevent sticking, until the mixture becomes thick and porridge-like with the wheat and meat fully disintegrated. The harees should have a consistent, creamy texture with no visible grains. Adjust seasoning to taste and serve hot, traditionally topped with ghee and fresh coriander.