Harees — Print Recipe — The Culinary Codex

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.

Ingredients

2 cups whole wheat (jareesh/bulgur)
500g bone-in lamb shoulder, cubed
1 large onion, quartered
1 tsp cinnamon
1/2 tsp cardamom
1 tsp salt
8 cups water
4 tbsp ghee or clarified butter
Cinnamon and sugar for garnish

Instructions

1 Soak the whole wheat in water overnight or for at least 6 hours. Drain and rinse thoroughly before cooking.
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.
3 Reduce heat to the lowest setting, cover tightly, and simmer for 3 hours, stirring occasionally to prevent sticking to the bottom.
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.
5 Continue cooking on low heat for another 20 minutes, stirring constantly until the harees reaches a thick, creamy, pudding-like consistency.
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.