A silky, comforting porridge of slow-cooked wheat and tender lamb pounded to a smooth consistency, finished with a pool of golden butter. This ancient Arabian dish is the soul of Ramadan hospitality.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Soak the whole wheat in water overnight or for at least 6 hours. Drain and rinse thoroughly before cooking.
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2
Place the soaked wheat, lamb, onion, cinnamon, cardamom, and salt in a large heavy pot. Add 8 cups of water and bring to a boil.
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3
Reduce heat to the lowest setting, cover tightly, and simmer for 3 hours, stirring occasionally to prevent sticking to the bottom.
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4
When the meat is falling apart and the wheat has dissolved into a porridge, remove any bones. Beat vigorously with a wooden spoon or use an immersion blender until smooth.
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5
Continue cooking on low heat for another 20 minutes, stirring constantly until the harees reaches a thick, creamy, pudding-like consistency.
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6
Ladle into bowls, make a well in the center, pour in melted ghee, and dust with cinnamon and a pinch of sugar. Serve warm.
Did You Know?
Harees is mentioned in medieval Arabic cookbooks dating back over a thousand years, making it one of the oldest continuously prepared dishes in the Arabian Peninsula.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon or immersion blender
- serving bowls
The Story Behind Harees
Harees is one of the most ancient dishes of the Arabian Peninsula, with references appearing in 10th-century Abbasid-era cookbooks. The dish represents the Bedouin philosophy of transforming simple pantry staples — wheat and meat — into something deeply nourishing through patient, slow cooking. In Saudi Arabia, harees holds a sacred place during Ramadan, when families prepare large batches to share with neighbors and distribute to mosques. The act of pounding the wheat and meat together is itself a communal ritual, traditionally done by hand with a wooden mallet. Today, harees remains a symbol of Arabian generosity and the breaking of fasts.
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