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Recipes

Emirati Harees: A Heartwarming Wheat and Meat Porridge

Emirati Harees is a cherished dish, especially prominent during the holy month of Ramadan for iftar meals and a celebratory staple during Eid al-Adha, often prepared communally.

4 servings (default)United Arab Emirates

Ingredients

Servings
4
  • For the Harees
  • 2 cups Whole wheat berries (harees wheat), soaked overnight
  • 1 kg Lamb or chicken, cut into chunks
  • 2 large Large onions, diced
  • 4 tablespoons Ghee or clarified butter
  • 1 teaspoon Ground cardamom
  • 1 teaspoon Ground cinnamon
  • ½ teaspoon Ground black pepper
  • 2 teaspoons Salt
  • 10 cups Water
  • For Garnish
  • 4 tablespoons Ghee, melted
  • 2 onions Onions, sliced
  • 1 teaspoon Ground cinnamon
  • 1 teaspoon Ground cardamom

Method

  1. 1

    Prepare the Wheat Berries

    Start by soaking the harees wheat berries in plenty of water overnight, or for at least 8 hours. This softens them and significantly reduces cooking time. Make sure to drain them well before you begin cooking.

  2. 2

    Combine and Begin Cooking

    In a very large, heavy-bottomed pot, combine the drained wheat berries, your chosen lamb or chicken chunks, diced onions, 2 tablespoons of ghee, ground cardamom, cinnamon, black pepper, and salt. Pour in the 10 cups of water. Bring this mixture to a rolling boil over medium-high heat, then immediately reduce the heat to the absolute lowest setting. The goal is a gentle simmer.

  3. 3

    Long, Slow Simmer

    8 hr

    Cover the pot tightly and let the harees simmer *very* gently for 8 to 10 hours. This long, slow cook is crucial for the harees' signature creamy texture. Check occasionally to stir and ensure it doesn't dry out; add a little more hot water if needed, but avoid adding too much. By the end, the wheat should be completely broken down, and the meat should be incredibly tender, falling apart easily.

  4. 4

    Mash to Perfection

    Once cooked, remove the pot from the heat. Using a sturdy wooden spoon or a potato masher, vigorously mash the mixture directly in the pot. You want to break down any remaining whole wheat berries and shred the meat completely, until the harees becomes a smooth, homogenous, porridge-like consistency. Some families use a traditional wooden paddle for this.

  5. 5

    Prepare the Caramelized Onion Garnish

    While the harees is cooking or cooling slightly, prepare your garnish. In a separate skillet, melt the remaining 4 tablespoons of ghee over medium heat. Add the sliced onions and caramelize them slowly until they turn a deep golden-brown and become wonderfully sweet. This takes patience but is worth the effort!

  6. 6

    Serve and Enjoy

    To serve, ladle the hot harees into individual serving bowls. Create a small well in the center of each bowl and fill it generously with the caramelized onions. Sprinkle a little extra ground cinnamon and cardamom over the top, then drizzle with any remaining melted ghee from the garnish. Serve immediately and enjoy this deeply comforting Emirati staple.