Harees

About This Recipe

Harees is one of the oldest dishes in the Gulf — a study in simplicity and patience. Cracked (not whole) wheat and chunks of bone-in lamb are simmered together for 3–4 hours with nothing more than water, salt, and cinnamon until the wheat completely dissolves and the lamb melts into the mixture. The whole thing is then vigorously beaten with a wooden spoon or paddle until it becomes a smooth, elastic, porridge-like mass of extraordinary depth. It is ladled into bowls, topped with a lake of clarified butter (ghee), a dusting of cinnamon, and sometimes a drizzle of date syrup. During Ramadan it is eaten at suhoor or iftar because it is filling and sustaining. At any time of year it is deeply restorative comfort food.

Ingredients

Serves 6

• 500 gcracked wheat (jareesh), soaked overnight
• 600 gbone-in lamb shoulder, in large pieces
• 2 litreswater
• 1 stickcinnamon
• 3 podscardamom
• 1½ tspsalt
• 4 tbspghee (clarified butter)
• 1 tspground cinnamon, to serve
• date syrupto drizzle (optional)

Instructions

1. 1

   Start the pot

   Drain soaked cracked wheat and place in a large heavy pot with lamb, water, cinnamon stick, cardamom pods, and salt. Bring to a boil over high heat, skimming foam for 10 minutes.

2. 2

   Long slow simmer

   Reduce heat to very low, cover, and simmer for 3–3.5 hours, stirring every 30 minutes to prevent sticking. Add more water if the mixture becomes too thick too early — aim for a consistency slightly thicker than oatmeal by the end.

3. 3

   Remove and shred lamb

   Remove the lamb pieces and pull the meat from the bones. Discard bones and the whole spices. Return shredded meat to the pot.

4. 4

   Beat to a smooth porridge

   Using a heavy wooden spoon or a paddle, beat the mixture vigorously in the pot over low heat for 10–15 minutes until completely smooth and glossy, no wheat grains visible. Adjust salt.

5. 5

   Serve

   Ladle into wide bowls, make a well in the centre, and fill with melted ghee. Dust generously with ground cinnamon and drizzle with date syrup if desired.

Variations

• •

  Chicken Harees: substitute a whole chicken; cooking time reduces to about 2 hours.

• •

  Vegetarian Harees: use vegetable stock and omit meat; add chickpeas for protein.

• •

  Sweeten for dessert: omit the meat, cook wheat in milk, finish with sugar and ghee.

• •

  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 3 days. Harees thickens dramatically when cold. Reheat over low heat with a splash of water, stirring well.

Frequently Asked Questions