This Ramadan we have teamed up with Better Life to bring you a our favourite iftar recipes from Dalia Dogmoch Soubra’s cookbook, Dalia Food, Love and Life by Dalia’s Kitchen...
Preparation time: 2 hours
Cook time: 4 hours
2 cups brown burgul
1 lamb shoulder with bone (about 2.5lbs)
1 tsp cumin
½ tsp cinnamon
Salt and cracked black pepper to taste
3 tbsp melted butter
Parsley for garnish
1. In bowl, soak the burgul in warm water for at least 2 hours.
2. Rub the lamb with the cumin, cinnamon, salt and pepper, and set aside in the fridge while the burgul soaks.
3. Once the burgul is soaked, heat the butter in a large stockpot over medium-high heat. Sear the lamb on all sides, make sure to get a nice brown sear, for approximately 3 to 4 minutes per side.
4. Add the burgul to the pot then fill the pot with hot water, enough to cover the lamb and burgul.
5. Cover the pot, reduce the heat to low, simmer for 2 to 3 hours, stirring occasionally, and add more water if needed. Cook until lamb is tender, falling off the bone.
6. Take the lamb out of the pot, remove from the bone, shred and remove all skin and gristle. Return it to the burgul, stir well, season with salt and pepper, and let it cook, stirring occasionally, for another hour or so.
7. Harees should resemble a lamb porridge, so once nice and sticky, season one last time to taste, drizzle with some melted butter and garnish with some parsley to serve.