Harees
A comforting dish made from ground wheat and meat, slow-cooked to a porridge-like consistency, often enjoyed during Ramadan.
Cuisines
Gulf
Best for
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 180 min
Total: 195 min
2-3 servings
Ingredients
| 1 cup | whole wheat |
| 250 grams | boneless lamb or chicken |
| 5 cups | water |
| 1 teaspoon | salt |
| 1 teaspoon | ground cumin |
| 1 teaspoon | ground cinnamon |
| — | salt to taste |
| — | ghee for serving |
Instructions
- 1 Rinse the whole wheat thoroughly and soak it in water overnight.
- 2 In a large pot, combine the soaked wheat, lamb or chicken, and 5 cups of water.
- 3 Bring the mixture to a boil over medium-high heat, skimming off any foam that forms on the surface.
- 4 Reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours, stirring occasionally.
- 5 Once the wheat and meat are tender, use a wooden spoon or a potato masher to mash the mixture until it reaches a porridge-like consistency.
- 6 Add salt, ground cumin, and ground cinnamon to the pot, stirring well to combine.
- 7 Continue to cook on low heat for another 30 minutes, stirring occasionally.
- 8 Adjust the seasoning with additional salt if needed.
- 9 Serve hot, drizzled with ghee on top.
Tips
For a richer flavor, cook the harees with bone-in meat and remove the bones before mashing.