Harees
Silky slow-cooked wheat and lamb porridge seasoned simply with cinnamon and ghee — a nourishing Omani Ramadan staple.
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
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
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
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
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.
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Pro Tips
- →
Overnight soaking of the wheat is essential — it reduces cooking time and improves texture.
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A slow cooker set on high for 6–8 hours works beautifully for this recipe.
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The more you beat/stir, the smoother the final texture. Some prefer it slightly chunky.
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Taste and adjust salt at the very end — flavors concentrate as liquids reduce, and a final pinch of flaky salt sharpens the whole dish.
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.
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Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.
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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
Harees thickens considerably as it cools. Refrigerate for up to 3 days and reheat with added water, stirring well.
History & Origin
Harees is believed to be one of the oldest prepared foods in the Arabian Peninsula, with references in Islamic texts dating to the Prophet's time. It spread through trade and pilgrimage routes and today is eaten from Morocco to Pakistan in various forms, known as Harissa or Haleem in other cultures.
Frequently Asked Questions
Where do I find harees wheat?
Look for whole wheat kernels or hulled wheat berries at Middle Eastern grocery stores. Some stores sell it pre-ground as 'jareesh' which cooks faster.
Is it supposed to be very thick?
Yes — properly made Harees is thick enough to hold a spoon upright. Add hot water if you prefer a thinner consistency.
Can I make this ahead of time?
Yes — 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.
What can I substitute if I don't have all the ingredients?
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.
Nutrition Facts
Per serving (350g / 12.3 oz) · 6 servings total
Time Summary
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