Harees
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The Tale of Harees
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Harees, wheat and meat slow-cooked into a thick porridge, is one of the oldest documented Arabian Peninsula dishes, referenced in early Arab culinary texts. It's especially associated with Ramadan and traditional celebrations across the Gulf, including Kuwait.
Ingredients
Scale:· 6 servings
- 2 cups wheat berries, soaked overnight
- 1.5 lbs chicken or lamb, bone-in
- 4 tbsp ghee
- 1 tsp ground cinnamon
- Salt, to taste
Instructions
- 1Boil the soaked wheat berries with the meat and salt in plenty of water until both are extremely soft, about 2-2.5 hours, adding water as needed.
- 2Remove any bones from the meat and discard.
- 3Continue cooking and vigorously beating the mixture with a wooden spoon (or blending) until it becomes a smooth, thick, homogenous porridge.
- 4Stir in ghee for richness.
- 5Adjust the consistency with more hot water if needed to keep it creamy.
- 6Serve hot in bowls, drizzled with more ghee and a sprinkle of cinnamon.
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