Harees is one of the oldest dishes in Emirati cuisine β cracked wheat simmered with tender lamb until everything melds into a silky, comforting porridge. Finished with clarified butter and a dusting of cinnamon, it is a staple of Ramadan iftars and wedding feasts across the Gulf.
Serves 6
Drain soaked wheat and place in a large pot. Cover with 6 cups water and bring to a boil, skimming foam.
Add lamb pieces and salt. Reduce to a gentle simmer, cover, and cook for 2.5 hours until both lamb and wheat are very tender.
Remove lamb, discard bones, and shred the meat. Return to pot. Use a wooden spoon or hand blender to work the mixture into a smooth, thick porridge.
Ladle into bowls, drizzle generously with ghee, and dust with cinnamon. Serve hot.
Soaking wheat overnight dramatically cuts cooking time.
A slow cooker works wonderfully β set on low for 8 hours.
Taste and adjust salt at the very end β flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
Mise en place pays for itself: chop, measure and pre-mix everything before the heat goes on, especially for any step that moves fast.
Use chicken instead of lamb for a lighter version.
Add a pinch of cardamom for extra fragrance.
Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas β adjust seasoning slightly upward to compensate.
Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.
Refrigerate up to 4 days. Reheat with a splash of water as it thickens considerably when cold.
Harees dates back over a thousand years across the Arabian Peninsula and is mentioned in medieval Arab cookbooks. Its simplicity and nourishment made it a dish of hospitality and celebration.
Whole wheat kernels give the authentic texture; bulgur cooks faster but the result is less silky.
In the UAE it is typically savoury, topped with ghee, though some families add a little sugar.
Yes β most of the components can be prepared up to a day in advance and refrigerated separately. Reheat gently and assemble just before serving so textures stay distinct.
Stay close to the role each ingredient plays: swap aromatics for similar ones (shallot for onion, lime for lemon), and keep the fat-acid-salt balance intact. Spice blends can usually be approximated with what's in the cupboard.
Per serving (300g / 10.6 oz) Β· 6 servings total
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