Aish Balila

Method

Soak the chickpeas, broad beans and wheat overnight, then drain. Dry-roast the fenugreek seeds gently in a pan for 2-3 minutes until fragrant, then grind into a fine powder. Heat ghee in a large pot and fry the sliced onions until golden brown, then add the ground fenugreek, coriander and salt. Add the soaked chickpeas, beans and wheat to the pot with the water and bring to a boil. Reduce heat and simmer for 2-3 hours, stirring occasionally, until all ingredients are very soft and the mixture becomes thick and porridge-like. The consistency should be creamy and the grains should break down almost completely. Serve hot in bowls, drizzle with black seed oil and additional ghee.