Harees (Wheat and Meat Porridge)
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The Tale of Harees (Wheat and Meat Porridge)
Harees, wheat pounded with meat into a porridge, predates Islam and was historically prepared in huge communal pots for Ramadan and weddings across the Arabian Peninsula. In Oman it remains a centerpiece of Ramadan and celebration tables, part of this ancient shared Gulf tradition.
Ingredients
Scale:· 6 servings
- 2 cups whole wheat groats (harees wheat), soaked overnight
- 700 g chicken or lamb, bone-in
- 6 cups water
- 1 onion, whole
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- 2 tablespoons ghee
- Salt to taste
- Fried onions and extra ghee, to garnish
Instructions
- 1Drain the soaked wheat and combine it with the meat, whole onion, cardamom, cinnamon, and salt in a large heavy pot.
- 2Add the water, bring to a boil, then reduce to a gentle simmer.
- 3Cover and cook slowly for 2-2.5 hours, stirring occasionally and adding more hot water as needed, until the wheat and meat are extremely soft.
- 4Remove the meat, discard bones, and shred the meat finely, discarding the whole onion.
- 5Return the shredded meat to the pot and beat the mixture vigorously with a wooden spoon (or use an immersion blender briefly) until it becomes a smooth, thick, porridge-like paste.
- 6Adjust the consistency with a little hot water if too thick, and season with salt to taste.
- 7Spoon into bowls and top generously with melted ghee and fried onions.
- 8Serve hot as a hearty main course, especially popular during Ramadan.
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