Harees (Harissa) - Wheat and Meat Porridge
Herise is a hearty winter and celebration dish traditionally cooked slowly overnight. It is widely eaten across Kurdistan and the wider Middle East and is closely related to Armenian harissa and Gulf harees.
Method
Soak the wheat in cold water for at least 8 hours, then drain.
Boil the pre-soaked, drained wheat with about 1 quart of water, covered, for roughly 30 minutes until softened.
While the wheat cooks, soak the lamb in lightly salted water, then rinse.
Combine the wheat and meat in a heavy pot and season with salt and pepper. Cover with water about 2 inches above the mixture, bring to a boil, then simmer very low for 4 hours, stirring occasionally and skimming the foam.
Once the wheat is very soft and the water absorbed, cool slightly and remove all bones, shredding any remaining meat.
Beat the wheat-and-meat mixture vigorously with a wooden spoon, food processor or hand blender until it reaches a smooth, unified porridge consistency.
Warm the ghee with the chosen seasoning ingredients and pour over the porridge. Serve immediately (remove cardamom pods first if using option 2).