Harees - Middle Eastern Recipe

Harees

🌍 Middle Eastern, Gulf states and Yemen (UAE, Bahrain, Oman, Saudi Arabia) Difficulty: ●●●○○

Harees (also known as jareesh or harissa in variant forms) is among the oldest continuously eaten dishes in Arabia; it appears in Islamic texts from the 9th century.

Ingredients

• 500 g whole wheat berries, soaked overnight
• 500 g lamb (bone-in shoulder or shank)
• 1 tsp cinnamon
• 1 tsp cumin
• Salt to taste
• Ghee and cinnamon for serving

Method

1. Boiling — Boil lamb in large pot with salt until falling off the bone, about 2 hours. Remove meat; shred and reserve.
2. Adding — Add drained wheat to lamb broth; bring to boil.
3. Simmering — Simmer, stirring frequently, for 1.5–2 hours until wheat breaks down completely.
4. Adding — Add shredded meat and spices; stir vigorously.
5. Thing — The dish should have consistency of thick oatmeal; no whole wheat grains should remain.
6. Seasoning — Season generously.
7. Serving — Serve in bowls with ghee drizzled on top and a dusting of cinnamon.

Tags: whole wheat berries, lamb, cinnamon, cumin, salt to taste · Source: Brittani's Almanac