Harees

Name: Harees
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6 servings
Cuisine: Bahraini
Ingredients: 2 cups whole wheat kernels (jareesh), soaked overnight; 500g lamb shoulder, bone-in; 1 large onion, quartered; 1 tsp salt; 1/2 tsp ground cinnamon; 4 tbsp ghee; Water to cover generously; Ground cinnamon for garnish; Extra ghee for serving

هريس (hah-REES)

Wheat and Meat Porridge

⏱ Prep Time 8 hours soaking + 3 hours cook

📈 Difficulty Medium

👥 Servings

🔥 Calories 448 kcal

A velvety porridge of slow-cooked wheat kernels and tender lamb, beaten until silky smooth and crowned with a pool of golden ghee and cinnamon. This ancient comfort food is central to Bahraini Ramadan tradition.

Nutrition & Info

Protein 28.0g

Carbs 48.0g

Fat 16.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

large heavy pot wooden spoon or hand blender ladle

Presentation Guide

Vessel: deep bowl

Garnishes: melted ghee pool, ground cinnamon

Accompaniments: dates, yogurt drink

Ingredients

2 cups whole wheat kernels (jareesh), soaked overnight
500g lamb shoulder, bone-in
1 large onion, quartered
1 tsp salt
1/2 tsp ground cinnamon
4 tbsp ghee
Water to cover generously
Ground cinnamon for garnish
Extra ghee for serving

Instructions

1
Soak wheat kernels overnight in plenty of water. Drain and rinse thoroughly before cooking.
2
Place soaked wheat and lamb in a large pot. Add quartered onion, salt, and water to cover by 5cm. Bring to a boil.
3
Reduce heat to very low, cover tightly, and simmer for 2.5 to 3 hours, stirring occasionally to prevent sticking.
4
When the wheat has completely broken down and the meat is falling apart, remove any bones and shred the meat finely.
5
Beat the mixture vigorously with a wooden spoon or use a hand blender until the porridge is smooth and uniform in texture.
6
Serve in bowls with a generous pool of melted ghee in the center and a dusting of ground cinnamon on top.

💡

Did You Know?

In Bahrain, charitable harees pots are set up in neighborhoods during Ramadan, feeding hundreds of people each evening at iftar.

Chef's Notes

Equipment Tips

large heavy pot
wooden spoon or hand blender
ladle

Garnishing

melted ghee pool, ground cinnamon

Accompaniments

dates, yogurt drink

The Story Behind Harees

Harees is one of the oldest continuously prepared dishes in the Arabian Peninsula, with references in medieval Arab cookbooks dating back to the 10th century. In Bahrain, harees holds a sacred place during Ramadan, when families prepare enormous pots to share with neighbors and the less fortunate. The long, slow cooking process transforms tough wheat and meat into a dish of extraordinary smoothness, a testament to the patient cooking traditions of Gulf cuisine.

🕐 Traditionally enjoyed ramadan iftar, religious occasions 📜 Origins: Ancient Arabian Peninsula

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