It was said, in the time of Muhammad, that harisa—coarsely ground wheat—“strengthens the back for nightly worship”. And indeed, this would have been a significant source of energy-giving carbohydrates, giving a worshiper plenty of energy to make it through their nightly rituals.
This recipe is a little more complicated than the rest in this list, but the result is well worth the effort.
- 2 tablespoons of pepper sauce
- 2 tablespoons of clarified butter
To begin making harisa, allow the wheat to stand in water overnight.
Once you’ve done this, place the cubed lamb chunks in a large pot of water and add salt. Cook on medium heat.
After cooking for 1 ½ hours, drain and add the wheat to the pot, and continue to cook on low heat for another hour.
When the wheat has absorbed all of the water, beat it with a wooden spoon or pestle while adding pepper sauce. Continue to beat for about an hour.
When the harisa begins to form into strands, remove from heat and pour onto a large platter. Open a hole in the middle of the harisa, into which you will pour clarified butter. Add cumin and serve—this meal will feed about 4 people.