Wheat Harissa with Lamb

Wheat Harissa with Lamb

Damascene meat harissa is a wheat and meat dish in which the wheat is soaked for at least 12 hours. The meat is boiled with onion and spices, then the wheat is cooked in the meat broth until tender. The wheat is then mashed and mixed with shredded meat until the harissa thickens and becomes smooth and stringy. Serve hot.

A slow-cooked wheat and lamb dish, similar to a hearty porridge or stew.

Like a thick savory grain dish with meat.

This dish needs long cooking so the wheat becomes soft and creamy.

Ingredients

  • 700 g wheat
  • 700 g meat
  • ghee
  • 1 onion
  • salt
  • pepper
  • bay leaves
  • 3 cloves cinnamon
  • white pepper
  • black pepper
  • 700 grams lamb
  • two lips of meat

Instructions

  1. Soak the wheat in a large bowl of cold water for no less than 12 hours before cooking.
  2. Place the meat in a pressure cooker with cold water over the heat until it boils and the scum rises, then remove the scum from the pot.
  3. After removing the scum, add the onion, bay leaves, cinnamon stick, cloves, white pepper, black pepper, and a pinch of salt to the pressure cooker.
  4. Close the pressure cooker and cook the meat for 35 to 40 minutes, depending on the type of meat and the cooker.
  5. Once cooked, remove the meat from the pressure cooker, separate it from the bone, and shred it into fine strands.
  6. Place the soaked wheat in the cooking pot, then cover it with meat broth to a level of about two finger joints above the surface of the wheat.
  7. Bring the wheat to a boil in the cooking pot over high heat at first, then reduce the heat to just above medium, cover, and leave for about 1 hour until cooked.
  8. Mash the cooked wheat in the cooking pot using a food processor, blender, or masher until smooth.
  9. If the wheat needs additional liquid, add more meat broth from the cooking pot.
  10. Add the shredded meat to the pot of mashed wheat with salt and pepper, then stir the mixture over low heat for 15 minutes until combined.
  11. Leave the harissa over low heat in the cooking pot until the meat binds with the wheat and the consistency becomes uniform.

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