Harees Recipe (Wheat and Meat Porridge)

Harees is a slow-cooked porridge of wheat and meat, traditionally served during Ramadan and at celebrations across the UAE and the Gulf. The wheat is cooked until soft and creamy, then beaten until smooth and topped with melted ghee.

Ingredients

• 1 cup (200 g) whole wheat berries (or pearl wheat), soaked overnight
• 500 g (1 lb) bone-in chicken or lamb
• 8 cups (2 L) water
• 1 tsp salt, or to taste
• ¼ cup (60 g) ghee, melted, to serve
• Ground cinnamon, to serve (optional)

Method

1. Drain the soaked wheat. Put the meat in a large pot with the water and bring to a boil, skimming off any foam.
2. Simmer the meat for 1 hour, until it falls off the bone.
3. Add the drained wheat and salt. Simmer gently, stirring often, for 2 to 3 hours, adding water as needed, until the wheat breaks down into a thick porridge.
4. Remove the bones, shred the meat and stir it back into the porridge.
5. Beat with a wooden spoon, or a stick blender, until smooth and creamy.
6. Serve in bowls with a pour of melted ghee and a dusting of cinnamon.

Tips

• Stir often near the end, since harees can stick to the bottom of the pot.
• Harees thickens as it sits, so add a splash of hot water before serving.

Frequently asked questions

Is harees the same as porridge?

It is a savoury porridge of wheat and meat, closer to a thick stew than a sweet breakfast porridge.

Can I use pearl barley instead?

Pearl barley gives a similar texture, but the flavour is different from traditional harees.

Why is harees served in Ramadan?

It is a filling, slow-cooked dish that is traditionally served during Ramadan, especially at iftar.

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