Cleopatra Camolino Type Rice 5kg

Cooking Guidelines

Harees: Ingredients; 150g Lurpak ghee, 1 kg round, peeled wheat, 1 kg chicken with bones, sea salt and freshly-ground pepper for seasoning. Method: Soak the wheat overnight,then wash and dry. Boil 1.5l of water in a big pot. Add the wheat and cook until soft, and skim the top with a spoon.While cooking the wheat, soak the chicken in water with a little salt. Drain the wheat and chicken and place them in a big pot with a thick base and tight-fitting lid. Fill the pot with water to 5 cum above the chicken and wheat and bring to the boil, seasoning with salt and pepper. Once boiling, lower the temperature to the lowest possible setting and cook for 3 1/2 hours with the water when needed, and skim the surface. When the wheat is very soft and most of the water has been evaporated, take the pot off the heat. With the wooden spoon, stir the wheat and chicken carefully removing the bones until it becomes thick like dough,adding salt water as needed. Add the lurpak ghee, then add more salt and pepper if needed and serve immediately