Harees
A rich and comforting wheat and meat porridge, traditionally served during Ramadan and special occasions. It's known for its smooth, creamy texture and subtly sweet, savory flavor.
🧂 Ingredients
- 2 cups Whole wheat berries
- 1 kg Lamb or chicken(bone-in, cut into large pieces)
- 8 cups Water(or as needed)
- 1/2 cup Ghee or clarified butter(melted, plus more for serving)
- 2 tsp Salt(or to taste)
- 4-5 pods Cardamom pods(lightly crushed (optional))
- 1 stick Cinnamon stick((optional))
👨🍳 Instructions
- 1
Rinse the wheat berries thoroughly and soak them in water overnight, or for at least 8 hours.
💡 Pro Tips: Soaking helps to soften the wheat and reduce cooking time. - 2
Drain the soaked wheat berries. In a large, heavy-bottomed pot, combine the drained wheat, meat, 8 cups of water, salt, cardamom pods, and cinnamon stick (if using).
- 3
Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 3-4 hours, or until the meat is very tender and falling off the bone, and the wheat is soft and starting to break down.
💡 Pro Tips: Stir occasionally to prevent sticking. - 4
Remove the meat and bones from the pot. Discard the bones and shred the meat finely. Remove cardamom pods and cinnamon stick.
- 5
Return the shredded meat to the pot with the wheat. Continue to cook, uncovered, stirring frequently, for another 1-2 hours, or until the mixture thickens to a porridge-like consistency. Add more hot water if it becomes too thick.
💡 Pro Tips: The key is to mash and stir the mixture vigorously to achieve a smooth, creamy texture. You can use a wooden spoon or a hand blender for a smoother result. - 6
Stir in the melted ghee. Taste and adjust salt as needed. Serve hot, drizzled with extra ghee.
💡 Pro Tips
- ✓The longer you cook and mash the harees, the smoother and creamier it will become.
- ✓For a richer flavor, use bone-in meat.
- ✓Harees is often served during Ramadan after Iftar.
- ✓Traditionally, it's pounded with a wooden pestle until very smooth.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Use chicken instead of lamb for a lighter version.
- Add a pinch of saffron for a subtle color and aroma.
- Some variations include a touch of sugar for a slightly sweeter profile.