Harees (هريس (Harees))
Overview
Harees is a smooth, thick porridge-like soup of wheat and meat from the Arabian Gulf. Whole or cracked wheat is soaked and then cooked very slowly with lamb or chicken in plenty of water for many hours, until the grain breaks down completely and the meat falls apart. The mixture is then beaten hard with a wooden paddle until it becomes creamy and stretchy, with no separate pieces left. It is seasoned simply with salt, and sometimes cinnamon or cardamom, and served with a pool of hot ghee on top. The taste is gentle and comforting.
History
Harees is one of the oldest dishes of the Arab world, and in the United Arab Emirates it is a traditional dish of Ramadan, Eid and weddings. In the past it was cooked overnight in a pot set in a pit of hot coals, and neighbours would share it after prayers. Similar dishes are eaten in Iraq and Bahrain during Ashura and in Armenia, where harissa is cooked for Easter.
Main ingredients
Wheat, lamb or chicken, ghee, cinnamon, cardamom, salt. The soup is built on meat broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chicken soups · Lamb soups · Barley and grains soups
Recipe
Method
- 1
Put the wheat, meat, spices and water in a heavy pot and bring to the boil.
- 24 h
Cover and cook on a very low heat for 3 to 4 hours, stirring now and then and adding water if needed.
- 3
Remove the bones and spices.
- 4
Beat the mixture hard with a wooden spoon or paddle until smooth and stretchy, and season with salt.
- 5
Serve in bowls with hot ghee poured on top.
- ✓
Serve. About 4h 20m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
