Al Harees
Sign in to rate this recipe.
The Tale of Al Harees
Story updated
Like Kuwait's harees, the Emirati version of this wheat-and-meat porridge is one of the oldest dishes in Gulf Arab cuisine, traditionally prepared for Ramadan, Eid, and weddings, reflecting the historical importance of wheat and slow-cooking before modern conveniences.
Ingredients
Scale:· 6 servings
- 2 cups wheat berries, soaked overnight
- 1.5 lbs chicken, bone-in
- 4 tbsp ghee
- 1/2 tsp ground cinnamon
- Salt, to taste
Instructions
- 1Boil the soaked wheat berries with the chicken and salt in plenty of water until both are very soft, about 2-2.5 hours, adding water as needed.
- 2Remove and discard the chicken bones.
- 3Continue cooking while beating the mixture vigorously with a wooden spoon until smooth and porridge-like.
- 4Stir in ghee for richness and continue beating until creamy.
- 5Adjust consistency with hot water as needed.
- 6Serve hot in bowls, drizzled with extra ghee and a dusting of cinnamon.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.