About this Dish
A slow-cooked porridge of wheat and shredded meat, smooth and comforting.
History & Origin
One of the oldest dishes in Gulf cuisine, harees is traditionally cooked overnight over low heat until the wheat and meat meld into a single, silky texture.
IngredientsServes 4
🌾Whole wheat (harees wheat or pearled wheat), 2 cups soaked overnight
🍗Bone-in chicken pieces or lamb shoulder, 600g
🧅Large onion, 1 halved
🫙Ghee, 3 tablespoons plus extra for serving
🧂Salt, 2 teaspoons or to taste
🟡Ground turmeric, 1 teaspoon
🫚Ground cumin, 1 teaspoon
🌿Ground cinnamon, half teaspoon
💧Water, 6 to 7 cups
Method
1
Drain the soaked wheat and place it in a large heavy-bottomed pot along with the meat, onion, turmeric, cumin, cinnamon and salt. Pour in the water and bring everything to a boil over high heat, skimming off any foam that rises to the surface.2
Reduce the heat to very low, cover the pot tightly and let it cook for 2 to 3 hours, stirring occasionally to prevent sticking, until the wheat is completely soft and beginning to break down and the meat is falling off the bone.3
Remove the meat pieces from the pot and set them aside to cool slightly. Pick off all the meat from the bones and discard the bones and the onion halves.4
Return the shredded meat to the pot and use a wooden spoon or potato masher to vigorously stir and mash everything together until you get a thick, smooth, porridge-like consistency with no large chunks remaining. Some people blend it briefly with an immersion blender for an even smoother result.5
Stir in the ghee and taste for seasoning, adding more salt if needed. If the harees looks too thick, add a splash of hot water and stir well until you reach a soft dropping consistency similar to thick oatmeal.6
Serve hot in deep bowls, making a well in the centre and drizzling generously with extra warm ghee. Harees is traditionally eaten plain or with a sprinkle of cinnamon on top, especially during Ramadan.User Reviews
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