Harees | FoodieAtlas

Ingredients

1 cup whole wheat (harees wheat or pearl barley)
2 lbs boneless lamb or chicken
8 cups water or chicken broth
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons ghee (clarified butter) or unsalted butter
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground black pepper
Salt to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Instructions

Soak the Wheat

Rinse the wheat under cold water and soak it in water for at least 4 hours or overnight.

Cook the Meat

In a large pot, heat the ghee over medium heat. Add the finely chopped onion and minced garlic, and saut√© until golden brown.

Add the lamb or chicken to the pot and brown it on all sides.

Pour in the water or chicken broth, and bring to a boil. Reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender.

Add the Wheat

Drain the soaked wheat and add it to the pot with the meat. Stir well to combine.

Add the ground cinnamon, ground cardamom, ground black pepper, and salt. Mix well.

Cover the pot and let it simmer on low heat for about 2-3 hours, stirring occasionally to prevent sticking. The wheat should be very soft and the mixture should be thick and creamy.

Blend the Mixture

Once the wheat is fully cooked and the mixture is thick, use a hand blender to blend the harees until it reaches a smooth, porridge-like consistency. Alternatively, you can use a large wooden spoon to beat the mixture until smooth.

Serve

Transfer the harees to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side.