A staple during the month of Ramadan in numerous Middle Eastern countries is a plate of harees, a satisfying meal which combines coarse wheat and meat. This centuries-old dish probably originated in Saudi Arabia, but has since spread throughout the entire Middle East and India.

Numerous countries in the area have created their unique varieties, employing authentic ingredients and giving the dish local names. In Middle Eastern countries, harees is usually prepared with coarse ground wheat which is mixed with water, butter, and meat, then left to soak overnight.

Any excess liquid is drained, and all the ingredients are thoroughly mixed to create a homogenous and slightly elastic mixture that looks like a thick porridge. Chicken and lamb are the most common meat varieties employed in harees, but some regional variations also include mutton.

The spices used in the preparation are also regionally influenced: cardamom, cinnamon, and cumin are commonly employed in Arabian countries, garlic and olive oil are usually found in Lebanon, while chili and turmeric are used in Indian variations.

servings 4-5

Ingredients

• 350 gm shelled/pearled whole wheat berries
• 1 kg beef/meat (a braising cut such as chuck or brisket)
• salt and pepper to taste
• 1 teaspoon ghee, plus more later
• 2 cinnamon sticks
• 10 cups water, plus more if necessary
• 1 Tablespoon kosher salt, plus more to taste
• 4 Tablespoon ghee, divided
• 1 teaspoon cumin seeds
• 2 red onions, thinly sliced
• 500 gm mushrooms
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom

METHOD

1. Cover the whole wheat berries with water and set aside to soak overnight.
2. Season the beef with salt and pepper all over.
3. Using a cooktop-safe slow cooker insert or a heavy bottomed pot, melt the ghee on medium heat and add the beef with 2 cinnamon sticks. Brown on all sides, 5-7 minutes per side.
4. Add the 10 cups of water and place the insert in the slow cooker on low (or transfer the ingredients from the pot to the slow cooker) cooker can be set for quite a few hours the goal here is to make sure it keeps cooking until you can deal with it in the morning.
5. If not, possible you can cook it in covered pot for 4 to 6 hours & replace whole wheat with broken ones.
6. The next day, in the morning, drain the wheat berries and set aside. Remove the beef to a cutting board and shred.
7. Reserve about a cup of shredded beef and place it in a sealed container in the fridge.
8. Add the wheat berries along with the rest of the shredded beef and 1 tablespoon of kosher salt back into the slow cooker. Add a little more water if the wheat berries are not submerged.
9. Cover the pot and cook on low for 6-8 hours or high on 3-4 hours, whichever works best for your schedule. Check halfway through and make sure it still has enough water to not burn.
10. About 45 minutes before dinner, begin the onions and mushrooms.
11. Heat 2 tablespoons of the ghee in a nonstick skillet over medium high heat. Add the cumin seeds and roast. When they have darkened and are fragrant, about 30-60 seconds, add the onions with a pinch of salt. Cook, stirring occasionally. If they start to scorch add a sprinkle of water.
12. After they have caramelized to golden brown, add another tablespoon of ghee with half the mushrooms. Add a pinch of salt and cook, stirring.
13. When the mushrooms have released their water and are browning, add the rest of the mushrooms with another pinch of salt. Cook, stirring, until the onions and mushrooms both have browned.
14. Add the coriander and cardamom and stir through. Add the reserved shredded beef and heat through. Melt the last tablespoon of ghee into the dish. and remove from the heat.
15. To fully experience this dish as an integrated porridge, I chose to use an immersion blender before serving. you could also whip and mash the porridge with a wooden spoon for more texture.
16. Taste for more salt, but realize you have salted the onions and mushrooms too.
17. Serve, topped with the caramelized onions and mushrooms, including the shredded beef.