Harees

About This Recipe

Harees is one of the oldest dishes in the Arabian Peninsula, a humble yet deeply satisfying porridge made from cracked wheat and lamb that are cooked together for hours until they meld into a smooth, creamy mass. Traditionally served during Ramadan, Eid, and wedding celebrations, Harees is the ultimate comfort food of the Gulf world. Its clean, warming flavours are highlighted with a generous drizzle of clarified butter and a dusting of cinnamon. Simple in ingredients, complex in texture and tradition, Harees connects modern Omanis to generations past.

Ingredients

Serves 6

• 500 gwhole wheat kernels (harees wheat), soaked overnight
• 500 gbone-in lamb shoulder, cubed
• 2 litreswater
• 1 tspsalt
• 4 tbspghee, to serve
• 1 tspground cinnamon, to serve

Instructions

1. 1

   Combine and boil

   Drain the soaked wheat. Place in a large heavy pot with lamb, water, and salt. Bring to a vigorous boil, skimming foam thoroughly.

2. 2

   Long slow cook

   Reduce heat to very low. Cover and cook for 2.5–3 hours, stirring occasionally to prevent sticking, until both wheat and lamb are completely tender and breaking down.

3. 3

   Beat smooth

   Using a wooden spoon or hand mixer, beat the mixture vigorously until it becomes a smooth, homogeneous, porridge-like consistency. Remove any large bones.

4. 4

   Season and serve

   Adjust salt. Ladle into bowls. Make a well in the centre of each portion and fill with ghee. Dust generously with cinnamon. Serve immediately.

Variations

• •

  Chicken Harees: use whole chicken in place of lamb for a lighter version.

• •

  Sweet Harees: omit meat, cook wheat in sweetened milk, and serve as a dessert porridge.

Storage

Harees thickens considerably as it cools. Refrigerate for up to 3 days and reheat with added water, stirring well.

Frequently Asked Questions