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Ingredients:

950 gms lamb's neck and leg

10 cups of water

3 cups harees (whole wheat soaked overnight)

1/2 cup samen

1 tablespoon salt

Method:

1. Mix all ingredients in a large stainless steel pot and cook over very low heat for two hours

2. Skim off the froth where necessary and stir occasionally

3. After two hours, add the salt and a further 1 cup boiling water and stir

4. Cover with a cloth and a very tight lid and put a heavy object on top

5. Reduce heat to the lowest setting and simmer for a quarter of an hour

6. Remove lid and take off bones, grizzle and fat from the meat

7. Remove

8. Beat the mixture until it becomes sticky and soft

9. Transfer to a large plate and flatten