1. To save time, soak the wheat overnight.

2. Next day, place meat and bones in a pot filled with cold water and bring to a boil; skim away any scum.

3. Add peppercorns, bay leaves, a cinnamon stick and salt – use coarse salt for best results.

4. Reduce heat to a simmer and cook for at least 1½ to 2 hours. You will obtain a rich stock, strain through a sieve.

5. In a double boiler, empty the stock adding the chunks of meat and the soaked wheat. You may add the bones too if you like, some prefer a very rich flavor. Bring to a boil then leave to simmer until the wheat is cooked.

6. The meat will dissolve into the wheat therefore making the porridge very chewy and robust. You may need to add additional water as it cooks if the liquid evaporates too quickly.

7. Serve warm in medium-size bowls.

Variation

You can substitute the meat shanks with a large cooked chicken (use free-range or organic for best results). Use the stock of the chicken to cook the wheat. Follow the same procedure as mentioned above. Lamb bones can be added for extra flavor.

Find more traditional recipes and learn the history of Lebanon’s culinary wealth in Mouneh, Preserving Food for the Lebanese Pantry by Barbara Abdeni Massaad.