Harees Laham — Print Recipe — The Culinary Codex

A beloved Emirati dish of wheat and lamb slow-cooked for hours until they meld into a smooth, porridge-like consistency, finished with ghee and cinnamon, essential during Ramadan.

Ingredients

2 cups whole wheat, soaked overnight
500g lamb shoulder, bone-in
4 tbsp ghee
1 tsp cinnamon
1 tsp salt
6 cups water
1 onion, quartered

Instructions

1 Soak the wheat overnight in water, then drain and place in a large heavy pot with the lamb shoulder, quartered onion, salt, and fresh water.
2 Bring to a boil, then reduce heat to the lowest setting and simmer covered for about 3 hours, stirring occasionally to prevent sticking, until the wheat and meat are extremely soft.
3 Remove the lamb bone and any large pieces of meat, shred the meat finely, return it to the pot, and stir vigorously or blend until smooth and porridge-like.
4 Serve in bowls with a generous spoonful of melted ghee pooled in the center and a dusting of cinnamon on top.

Did You Know?

Harees is the most important Ramadan dish in the UAE, with families preparing large batches to share with neighbors, and some mosques distribute it free to worshippers after evening prayers.