A silky, comforting porridge of crushed wheat slow-cooked with meat until the grains dissolve into a velvety, savory pudding. Topped with ghee, it is Omani comfort food at its finest.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
-
1
Soak crushed wheat overnight in water. Drain and rinse.
-
2
Boil meat with onion, cinnamon, and cardamom until tender. Remove meat and shred finely.
-
3
Add soaked wheat to the broth. Cook on low heat for 2-3 hours, stirring frequently, until grains break down completely.
-
4
Return shredded meat, stir until the mixture is smooth and porridge-like. Season with salt.
-
5
Serve in a bowl, make a well in the center, and pour melted ghee generously.
Did You Know?
Harees is so important during Ramadan that many Omani families begin soaking the wheat the night before as soon as the iftar cannon sounds.
Chef's Notes
Equipment Tips
- heavy pot
- wooden paddle
- blender (optional)
The Story Behind Harees
Harees is one of the oldest dishes in the Arabian Peninsula, mentioned in medieval Arab cookbooks. In Oman, it holds a sacred place during Ramadan and at weddings. The long, slow cooking process transforms simple wheat and meat into a luxurious, silky porridge. The communal preparation of harees, with family members taking turns stirring the heavy pot, is a cherished social ritual.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!