Middle Eastern

Hareeseh (Meat)

Name: Hareeseh (Meat)
Total time: 240 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cups whole shelled wheat (soaked overnight); 1.5 lbs bone-in lamb shoulder or chicken thighs; 2 tsp salt; 1 tsp ground cinnamon; 1/4 cup melted ghee (clarified butter)

A savory porridge made of beaten wheat and meat, common in the Levant.

240 minutes

Serves 4

Dinner

Contains common allergens

Dairy Wheat

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Instructions

6 steps

1
Drain the soaked wheat. In a large, heavy-bottomed pot, place the soaked wheat and the bone-in meat. Cover with 8 cups of water.

2
Bring the pot to a boil, skim off any foam that rises to the surface, and reduce the heat to the lowest possible setting.
3
Cover the pot tightly and simmer extremely slowly for 3 to 4 hours. Check occasionally and add a little hot water if it looks too dry. The wheat should burst open and the meat should fall completely off the bone.
4
Carefully remove all the bones from the pot and discard them. Add the salt.
5
Using a heavy wooden spoon, vigorously beat and mash the meat and wheat together against the sides of the pot for 10-15 minutes until it transforms into a smooth, stretchy, uniform paste.
6
Spread the hot Hareeseh onto a flat serving plate. Create a shallow pool in the center, pour in the melted ghee, and dust the entire surface generously with ground cinnamon.

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