INGREDIENTS
  • 4 cups pearl wheat
  • 6 cups Water
  • 6 cups Water
  • 700 g Turkey
  • 2 cubes MAGGI Chicken Stock
  • 1 cup fresh cream
  • 3 tablespoons ground cinnamon
  • 3 tablespoons Granulated sugar

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NUTRITIONAL INFORMATION
Source:

  • Energy 651 (Kcal)
  • Protein 37 (g)
  • Total Fat 16 (g)

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HOW TO PREPARE
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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