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1
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.
2
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.
3
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.
4
Stir in cream and insure smoothness.
5
Mix Sugar and Cinnamon together and set aside.
6
Pour the harees into a plate, sprinkle cinnamon and sugar mixture on top of the harees. Serve hot.
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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.
2
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.
3
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.
4
Stir in cream and insure smoothness.
5
Mix Sugar and Cinnamon together and set aside.
6
Pour the harees into a plate, sprinkle cinnamon and sugar mixture on top of the harees. Serve hot.