Traditional Middle Eastern Cracked Wheat and Meat Porridge

Rinse the coarse cracked wheat thoroughly under cold water, then soak it in fresh water for at least 4 hours, or preferably overnight. Drain well before use.

In a large, heavy-bottomed pot, combine the drained cracked wheat, lamb pieces, 3 liters of water, 2 teaspoons of salt, and 1 teaspoon of black pepper.

Bring the mixture to a rolling boil over high heat, then reduce the heat to very low, cover the pot, and let it simmer gently for at least 2.5 to 3 hours. Stir occasionally to prevent sticking to the bottom.

After simmering, the wheat and meat should be extremely tender. Carefully remove the lamb bones (if using bone-in cuts) and any excess fat from the pot.

Using a strong wooden spoon or a potato masher, vigorously mash the mixture directly in the pot. Continue mashing and stirring until the meat has completely shredded and integrated with the wheat, forming a smooth, thick porridge. This may take 10-15 minutes of continuous effort.

Taste and adjust salt if necessary. If the Harees is too thick, add a little hot water (about 1/4 cup at a time) and stir well to reach your desired consistency.

Transfer the Harees to a large serving dish, create a small well in the center, and drizzle generously with melted ghee. Sprinkle with ground cinnamon before serving hot.