Harees RecipeOrigin: United Arab Emirates Period: Traditional |
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Harees is a classic Arabic soup known throughout the Arabic world (from North Africa, through East Africa, the Arabian Peninsula, Northern India and Pakistan). This version derives from the United Arab Emirates Ingredients:
500g lamb leg steak, cubed 
Harees Preparation:Method:Combine the lamb, soaked wheat and 500ml water in a pan. Bring to a boil, reduce to a low simmer and cook for 2 hours, stirring occasionally. Skim-off any froth or fat that rises to the surface during this time. Take off the heat, allow to cool a little, then transfer to a food processor and render to a smooth paste. Transfer to a warmed serving bowl and set aside. Meanwhile, combine the clarified butter, cinnamon and cumin in a pan. Season to taste and allow to heat through. Pour the resultant mixture over the lamb soup and serve immediately. |
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