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Harees is a beloved traditional dish in the United Arab Emirates, made from whole wheat and tender meat, typically enjoyed during Ramadan and special occasions. This hearty stew symbolizes hospitality and togetherness in Emirati culture, often served at festive gatherings and family meals. Its rich flavor and comforting texture make it a favorite among locals.
Drain the soaked wheat and rinse it thoroughly.
In a large pot, combine the soaked wheat, meat, and water or chicken broth.
Bring to a boil over medium-high heat, skimming off any foam that rises to the surface.
Reduce the heat to low, cover, and simmer for about 2-3 hours, or until the meat and wheat are very tender and the mixture has thickened. Stir occasionally to prevent sticking.
Once the meat is tender, remove it from the pot and shred it using two forks.
Return the shredded meat to the pot and continue to cook, stirring frequently, until the mixture is smooth and well combined.
Add salt, ground cinnamon, and ground cardamom to taste.
Stir in the ghee or butter until melted and well combined.
Enjoy your meal!
Harees is a traditional Emirati dish made from whole wheat and meat, slow-cooked to create a creamy, porridge-like consistency.
Harees has roots in Middle Eastern cuisine and is particularly popular in the United Arab Emirates, where it is cherished during cultural celebrations.
The key ingredients include whole wheat or harees wheat, boneless lamb or chicken, water or chicken broth, and optional spices like cinnamon and cardamom.
Harees takes approximately 130-195 minutes to prepare and cook.
Harees is often served with side dishes like fresh salad, yogurt, or fried onions to enhance its flavor.