Harees

About This Recipe

Harees is one of the oldest dishes in Emirati cuisine — 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.

Ingredients

Serves 6

• 2 cupswhole wheat kernels, soaked overnight
• 500 gbone-in lamb shoulder
• 1.5 tspsalt
• 3 tbspghee
• 1 tspground cinnamon

Instructions

1. 1

   Boil the wheat

   Drain soaked wheat and place in a large pot. Cover with 6 cups water and bring to a boil, skimming foam.

2. 2

   Add lamb

   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.

3. 3

   Shred and blend

   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.

4. 4

   Serve

   Ladle into bowls, drizzle generously with ghee, and dust with cinnamon. Serve hot.

Variations

• •

  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 — 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.

Storage

Refrigerate up to 4 days. Reheat with a splash of water as it thickens considerably when cold.

Frequently Asked Questions