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In a Harees pot, bring to boil 1500ml of water, add Turkey meat and MAGGI Chicken Stock, cover and simmer for 90 minutes. Skim the froth from time to time.
Wash and drain the soaked wheat, add to the pot, cover and cook on very low heat for another 90 minutes, stirring from time to time.
Remove the turkey meat, shred into strips and discard the bones. Return shredded turkey back in the pot, mash the mixture together insuring a consistent texture and let cook for another 30 minutes.
Stir in cream and insure smoothness.
Mix Sugar and Cinnamon together and set aside.
Pour the harees into a plate, sprinkle cinnamon and sugar mixture on top of the harees. Serve hot.
Per Portion of 300g
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