Emirati recipe
How to make Harees
هريس
All of the Emirates, especially in Ramadan, at Eid and at weddings
Whole wheat and meat, usually chicken or lamb, cooked slowly for hours and then beaten until they melt into a smooth, thick porridge. It is served with a spoonful of melted ghee on top.
Ingredients
- 250 g whole wheat grains (or pearled wheat), soaked overnight
- 500 g lamb or chicken on the bone
- 1.5 litres water
- 1 cinnamon stick
- Salt to taste
- 3 tablespoons ghee, melted, to serve
- A pinch of ground cinnamon or cumin to serve (optional)
Method
- Drain the wheat. Put the meat, wheat, water and cinnamon stick in a large heavy pot and bring to the boil, skimming off any foam.
- Cover and cook on a very low heat for 3 to 4 hours, stirring from time to time and adding hot water if it gets too thick, until the wheat is very soft.
- Take out the bones and the cinnamon stick. Beat the mixture hard with a wooden spoon, or use a hand blender in short bursts, until it becomes a smooth, sticky porridge.
- Season with salt, spoon into bowls, make a hollow in the middle and pour in the melted ghee. Sprinkle with cinnamon or cumin if you like.
Made it at home? Tick it off and it goes into your kitchen passport.
Harees is so closely tied to Ramadan that many Emirati families cook a big pot of it for the evening meal that breaks the fast.
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