Moroccan Cow Feet With Chickpeas and Raisins

The night before, soak the dried chickpeas in a generous amount of cold water. 

When ready to begin cooking preparations, set aside the raisins and wheat kernels to soak in separate bowls of cold water.

Wash and clean the feet carefully. The hooves can be discarded. Also, remove any loose bone fragments. Wash the feet a final time by immersing them in water.

Put the feet in a deep pressure cooker or heavy-bottomed pot along with the onions, garlic, spices, smen and oil. Add enough water to come almost to the top of the meat, cover, and bring to a simmer.

Cook the meat for 1 1/2 hours with medium pressure (or 3 hours if simmering in a conventional pot). Stir and taste for salt, adding more if desired.

Drain the chickpeas and add them directly to the pot. Drain the wheat kernels, wrap and tie them in a piece of cheesecloth, and add them to the pot as well. (Note: If you don't have cheesecloth, the wheat can be added directly to the pot. The advantage of the cheesecloth is that it allows you to create a nicer presentation at serving time.)

Cover and continue cooking with medium-low pressure for another 2 1/2 hours (or simmer in a conventional pot for 5 hours – occasionally check on the level of the liquids), until the wheat is tender. You'll need to retrieve the cheesecloth to sample a wheat berry to see if it's cooked to your liking.

Drain the raisins and add them to the pot. Cover and continue cooking without pressure to reduce the liquids to a thick sauce.

To serve, arrange the meat in the center of a large platter and distribute the sauce, chickpeas, and raisins all around. Untie the cheesecloth and arrange the wheat on top of the meat.