👨‍🍳 조리법

1. 1

   Rinse the wheat berries thoroughly under cold water until the water runs clear. Drain well and soak in fresh water for at least 8 hours or overnight.

2. 2

   In a large pot, add the chicken or lamb and 6 cups of water. Poach over medium heat until the meat is tender. Remove the meat from the stock, debone, and shred or chop it. Skim the stock and set aside.

3. 3

   Drain the soaked wheat berries and add them to a new large pot. Add enough reserved stock (about three fingers above the wheat), cinnamon sticks, and salt. Cook over medium heat until the wheat berries are very tender, about 1.5-2 hours, adding more stock as it evaporates.

4. 4

   Add the shredded or chopped meat to the pot with the wheat. Continue to cook, stirring frequently, until the mixture thickens. Mash the mixture using a potato masher or immersion blender until smooth and creamy. Alternatively, blend in batches in a food processor and return to the pot.

5. 5

   Continue cooking over low heat for another 10-15 minutes, stirring occasionally, until the Harees reaches a thick, creamy consistency. Remove cinnamon sticks before serving.

6. 6

   To serve, ladle the Harees into bowls. Top each serving with a knob of butter or ghee and a sprinkle of black pepper.