Harissa

// Ingredients

• Hulled wheat (dzavar) — 400 g, soaked overnight
• Chicken or lamb — 1 kg
• Butter or ghee — 100 g
• Salt
• To serve: ground cumin or cinnamon

// Method

1. 01Cover the meat with 3 litres of water, bring to the boil, skim and simmer for 1.5 hours.
2. 02Lift out the meat, take it off the bone and shred it.
3. 03Add the soaked wheat to the broth and simmer gently for 2–3 hours, stirring often.
4. 04Return the meat and keep cooking, beating hard with a wooden spoon, until wheat and meat become a smooth, stretchy porridge.
5. 05Season with salt.
6. 06Serve hot with melted butter poured over and a sprinkle of cumin.