Harees
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The Tale of Harees
Harees, wheat pounded with meat into a porridge, predates Islam and was historically prepared in huge communal pots during Ramadan and weddings across the Arabian Peninsula. In Qatar it remains part of this centuries-old shared Gulf culinary heritage.
Ingredients
Scale:· 6 servings
- 2 cups whole wheat berries, soaked overnight
- 1.5 lbs chicken or lamb pieces
- 8 cups water
- 1 tsp salt
- 1/2 tsp cinnamon
- 3 tbsp ghee
- cinnamon-sugar, for serving (optional)
Instructions
- 1Drain soaked wheat and combine with meat, water, and salt in a heavy pot.
- 2Bring to a boil, skim any foam, then reduce heat and simmer covered for 2-3 hours, stirring occasionally, until wheat and meat are extremely soft.
- 3Remove any bones, then use a wooden spoon or hand mixer to beat the mixture vigorously until it becomes a smooth, thick, porridge-like paste.
- 4Continue cooking on low heat, stirring frequently to prevent sticking, until fully homogeneous.
- 5Stir in ghee and cinnamon.
- 6Adjust consistency with a little hot water if too thick.
- 7Serve hot in bowls, optionally topped with extra ghee and cinnamon-sugar, or savory with fried onions.
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