Boko-Boko

In a large bowl, rinse the wheat until clean. Cover it with water and let it soak for a few hours or overnight. Drain it before cooking. (Soaking is optional, but grain which has not been soaked will need longer cooking time.)

Place the meat in a heavy cooking pot. Add three cups of water for every cup of wheat. Add spices. Cover and bring to a boil. Cook for ten minutes.

Remove meat (but not broth) from cooking pot and set aside. Skim any froth from the broth and throw it away. Stir wheat into the pot, cover, and reduce heat to simmer.

As wheat begins to cook: Remove meat from bones. Shred or pound meat into very small pieces. Return meat to pot. Stir until meat and wheat are well mixed. Cover tightly and continue to cook for two (or four, or six) hours over very low heat. Check occasionally and add water if necessary. Some cooks put a heavy rock on the lid to keep it tight -- another method: cover the pot with a sheet of aluminum foil and put the lid over the foil. The pot could also be placed in a warm oven to allow the boko-boko to cook slowly.

When wheat is tender and fully cooked: Add ghee or butter, and stir it forcefully to turn it into a smooth porridge.

If desired, choose a flavoring option:
— Add milk, and sugar or honey, along with the ghee or butter. (you should skip the cumin and turmeric if you plan to do so).
— Sprinkle lemon juice over the Harees.
— Serve Harees topped with fried onions. Lemon juice can be added also.
— Make a gravy by boiling the meat bones with a chopped onion and the same spices used to cook the Harees. Strain and serve the hot gravy along with the Harees.