Harees — Print Recipe — The Culinary Codex

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.

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.