A silky, slow-cooked porridge of crushed wheat and tender lamb, simmered until the grains dissolve into a velvety, soul-warming bowl finished with a golden pool of clarified butter. This ancient dish is the heart of Kuwaiti Ramadan tables.
Ingredients
2 cups crushed wheat (jareesh), soaked overnight
500g lamb shoulder, bone-in
1 large onion, quartered
1 tsp ground cinnamon
1 tsp salt
6 cups water
3 tbsp ghee or clarified butter
1/2 tsp ground cardamom
Pinch of black pepper
Instructions
1Soak crushed wheat overnight in cold water. Drain and rinse thoroughly before cooking to remove excess starch.
2Place lamb shoulder with quartered onion, salt, cinnamon, and cardamom in a heavy pot. Cover with water and bring to a boil, skimming foam.
3Reduce heat to low, add drained wheat, and simmer covered for 2.5-3 hours, stirring every 20 minutes to prevent sticking on the bottom.
4Remove bones from the lamb. Use an immersion blender or wooden spoon to mash everything into a smooth, porridge-like consistency.
5Taste and adjust salt and spices. The texture should be thick and velvety, like a savory pudding that holds its shape on a spoon.
6Serve in bowls, creating a well in the center. Pour melted ghee into the well and dust with cinnamon. Eat with a spoon.
Did You Know?
Kuwaiti families traditionally cook harees in enormous pots during Ramadan, sharing portions with neighbors in a beloved communal ritual.