Harees
Sign in to rate this recipe.
The Tale of Harees
Harees, wheat pounded with meat into a smooth porridge, predates Islam and was historically cooked in huge communal pots for Ramadan and weddings across the Arabian Peninsula. Trade and pilgrimage routes carried it outward, giving rise to related dishes like South Asian haleem.
Ingredients
Scale:· 6 servings
- 2 cups wheat groats (whole or cracked), soaked overnight
- 500g chicken or lamb, bone-in
- 6 cups water
- 1 tsp salt
- 1/2 tsp cinnamon
- 2 tbsp ghee
- 1 tbsp sugar to serve
Instructions
- 1Drain the soaked wheat and place it in a large pot with the meat and water.
- 2Bring to a boil, then reduce heat and simmer, skimming occasionally, until both the wheat and meat are very soft, about 2 hours, adding water as needed to keep it loose.
- 3Remove any bones from the meat once it is tender enough to fall apart easily.
- 4Using a wooden spoon or hand mixer, beat the mixture vigorously until the wheat and meat combine into a smooth, thick, porridge-like paste.
- 5Season with salt and cinnamon.
- 6Continue cooking on low heat, stirring frequently, until the desired thick, creamy consistency is reached.
- 7Serve hot in bowls, drizzled with melted ghee and a sprinkle of sugar or cinnamon.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.