Harees (Emirati Wheat and Meat Porridge)
Local name: هريس
In short: Wheat and tender lamb cooked together for hours, then beaten into a thick, smooth porridge and served with melted ghee and cinnamon. It takes about 4 h 20 min in total and makes 8 servings.
- Prep
- 20 min
- Cook
- 4 h
- Resting
- 10 h
- Total
- 4 h 20 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 400 kcal
Harees is the dish of Ramadan and Eid in the Emirates, a thick porridge in which wheat and tender meat cook together for hours until they become one smooth, savory mass. It is traditionally pounded or beaten with a wooden paddle. At home, a sturdy masher or a few pulses of a hand blender do the same work. Served with a pool of melted ghee and a dusting of cinnamon, it is simple, filling and deeply comforting.
Instructions
- Put the lamb, onion, cinnamon stick, cardamom, peppercorns and water in a large heavy pot. Bring to a boil, skim off the foam, then cover and simmer for 1 hour until the lamb is tender.
- Lift out the lamb. Discard the bones, fat, onion and whole spices, and shred the meat finely with two forks. Keep the broth in the pot.
- Add the drained wheat and salt to the broth. Bring back to a simmer and cook, partly covered, for 2 hours, stirring every 15 minutes, until the grains are very soft and have split. Add hot water if the pot gets dry.
- Stir in the shredded lamb. Beat the porridge hard with a wooden spoon or potato masher for 5 minutes, or use a hand blender in short pulses, until it is thick, smooth and stretchy.
- Simmer for 10 more minutes, stirring, until it has the texture of thick oatmeal. Taste and adjust the salt.
- Spoon into shallow bowls, make a well in the center and fill it with melted ghee. Dust with cinnamon and a little black pepper and serve hot.
Tips
- Chicken is a good swap. Use 1 kg (2.2 lb) bone-in chicken thighs, simmer them for 35 minutes until they reach 74°C (165°F), then shred and continue the same way.
- A pressure cooker saves hours. Cook the soaked wheat, meat and water at high pressure for 45 minutes, release the pressure naturally, then beat the porridge as in step 4.
Questions and answers
Can I make harees ahead of time?
Yes. It keeps for 4 days in the fridge and thickens as it chills. Reheat it with a splash of water or broth, stirring until smooth.
What kind of wheat is used for harees?
Hulled whole wheat berries, often sold as harees wheat or dehusked wheat. Cracked wheat cooks faster but gives a softer, less stretchy texture.
Is harees the same as haleem?
They are close cousins. Harees is simpler, with only wheat, meat, salt and a little spice, and a smooth texture. Haleem usually adds lentils and a longer list of spices.
How long does it take to make Harees (Emirati Wheat and Meat Porridge)?
About 4 h 20 min in total: 20 min of preparation and 4 h of cooking.
How many calories are in Harees (Emirati Wheat and Meat Porridge)?
About 400 kcal per serving, with 18 g of protein, 36 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 400 kcal |
|---|---|
| Protein | 18 g |
| Carbohydrates | 36 g |
| Fat | 20 g |
| Fiber | 6 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
