Recipe
Arab Lamb and Wheat Puree Recipe
Posted by : unknown
Preparation time : 30 Min
Cooking time : 2 Hrs 40 Min
Level of difficulty : Low
Ingredients
4 servings
- 2 lbs (950 gms) lamb's neck and leg.
- 10 cups water.
- 3 cups ha-rees (whole wheat soaked overnight)
- 1/2 cup samen or olive oil for garnish.
- 1 tablespoon salt.
Preparation
- Mix all ingredients in a large stainless steel pot and cook over a very low heat for two hours.
- Stir occasionally. After two hours, add the salt and a further 1 cup boiling water and stir. Cover with a cloth and a very tight lid and put a heavy object on top. Reduce heat to the lowest setting and simmer for a further 45 minutes.
- Remove lid and take off bones and fat from the meat.
- Remove from the heat and with an electric mixer beat the mixture until it becomes sticky, soft and fluffy.
-The mixture should be thick. Transfer to a large plate and flatten with the back of a spoon. Pour a cup of warm samen or olive oil over and serve immediately.
