Harees Al-Habash

Omar Al-KhatibCuisinier

Ingrédients

• Cracked wheat or 650 grams, washed and soaked overnight
  650 grams
• Cold water or 1500 ml
  1500 ml
• Water or 1500 ml
  1500 ml
• Dark turkey with bones 750 grams
  750 grams
• Two cubes of Maggi chicken broth
  2 cubes
• Cream or 60 grams
  60 grams
• Cinnamon powder 3 tablespoons
  3 tablespoons
• Sugar granules 3 tablespoons
  3 tablespoons

Mesures

1. 1

   In a pot for harees, boil 1500 ml of water, then add the turkey meat and Maggi chicken broth, cover, and simmer for 90 minutes. Skim off the foam from time to time.

   Matériel requis:

   🍳

   Harees pot

   90 minutes
2. 2

   Add the washed and drained wheat, cover, and cook on very low heat for an additional 90 minutes, stirring occasionally.

   90 minutes
3. 3

   Remove the turkey from the heat and cut it into thin strips, discarding the bones. Place the turkey strips back in the pot and whisk the mixture. Then let it cook for an additional 30 minutes.

   30 minutes
4. 4

   Stir in the cream until it becomes sticky.

   5 minutes
5. 5

   Mix the sugar with the cinnamon and set aside.

   5 minutes
6. 6

   Pour the harees into a dish and sprinkle the cinnamon and sugar mixture on top. Serve hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques