Harees (Jareesh or Harissa)

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1. 1Step 1: Soak the wheat for 8 hours in a large amount of cold water.
2. 2Step 2: In a large pot, place the pre-soaked and drained wheat, add 1 quart (1 liter) of water, cover and boil until the wheat begins to swell and soften slightly, about 30 minutes.
3. 3Step 3: While cooking the wheat, soak the lamb in a large amount of lightly salted water.
4. 4Step 4: When the wheat is soft, rinse and drain the meat.
5. 5Step 5: In a large cast iron pot or heavy bottom place the wheat and meat. Season with salt and pepper.
6. 6Step 6: Cover with water until reaching about 2 inches (5 cm) above the wheat and meat. Cover.
7. 7Step 7: Bring to a boil over high heat, then reduce heat and cook over very low heat for 4 hours, stirring occasionally and removing any foam or fat from the surface.
8. 8Step 8: Once the wheat is very soft, has lost its shape and most of the water has been absorbed, remove the pot from the heat and let cool a little, then remove the bones.
9. 9Step 9: If all the water has been absorbed, add about 1 cup (250 ml) of boiling water. If there is too much water but the wheat is cooked, pour off the excess water.
10. 10Step 10: Shred the lamb if there are any larger pieces left. There should not be any, because almost all the meat will have melted in the wheat.
11. 11Step 11: Using a medhrab (a specially designed wooden beater) or a large wooden spoon, beat the wheat and meat vigorously until you obtain the consistency of homogeneous and slightly elastic porridge.
12. 12Step 12: This process can be done by hand but it is also possible to beat it in a food processor or use a hand blender.
13. 13Step 13: Adjust the seasoning and keep warm.
14. 14Step 14: Place the ghee in a large pot and season to taste with salt and pepper and add the ingredients of the chosen seasoning option.
15. 15Step 15: Warm the ghee over low heat and mix well.
16. 16Step 16: Transfer the wheat porridge to a large earthenware dish and top with the seasoned ghee.
17. 17Step 17: Serve immediately.