Holidays & Special Occasions
Harees (Ramadan Wheat and Meat Porridge)
Ingredients
- - 300 g (1 1/2 cups) cracked wheat (harees wheat), soaked overnight
- - 500 g (1.1 lb) bone-in chicken or lamb
- - 1.5 litres (6 cups) water
- - 1 onion, quartered
- - 1 cinnamon stick
- - 2 tsp salt, or to taste
- - 1/2 tsp black pepper
- - 3 tbsp ghee or butter
- - 1/2 tsp ground cinnamon, for garnish
- - Fried onions, for garnish (optional)
Method
- Drain the soaked wheat and place it in a large heavy pot with the meat, water, onion and cinnamon stick.
- Bring to a boil, skimming off any foam, then reduce heat, cover and simmer gently for 2-2.5 hours, stirring occasionally, until the wheat is very soft and the meat is falling apart.
- Remove the onion and cinnamon stick, then lift out the meat, shredding it finely and discarding any bones.
- Return the shredded meat to the pot and beat the mixture vigorously with a wooden spoon or hand mixer for 10-15 minutes, until it becomes a smooth, thick, porridge-like consistency.
- Season with salt and pepper, adjusting the thickness with a little hot water if needed.
- Spoon into serving bowls, top with a drizzle of melted ghee, a dusting of ground cinnamon and fried onions if using.
Introduction: Harees, a slow-cooked porridge of cracked wheat and meat beaten to a smooth, creamy consistency, is one of the most significant dishes served during Ramadan and Eid across Bahrain.
Cultural Background: Harees, a slow-cooked porridge of cracked wheat and meat beaten to a smooth, creamy consistency, is one of the most significant dishes served during Ramadan and Eid across Bahrain. Its labour-intensive preparation, historically involving communal cooking in large pots, reflects its status as a dish of celebration and sharing.
Tips: – Soaking the wheat overnight significantly reduces the cooking time and helps achieve a smoother final texture. – Beating the mixture thoroughly is essential; this is what gives Harees its signature creamy consistency.
Variations: – Some households sweeten Harees with a little sugar and cinnamon for a dessert-like version called Harees Halwa. – A generous topping of caramelized onions and extra ghee is common for special occasions.
Vegetarian/Vegan: A meat-free version can be made using extra ghee and lentils in place of meat, though this departs from tradition.
Storage: Refrigerate in an airtight container for up to 3 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring frequently and adding a splash of hot water to loosen the texture as needed.
Nutrition: Per serving (approx.): 340 kcal, 22 g protein, 38 g carbohydrates, 12 g fat, 4 g fibre.
FAQs:
Q: Why does Harees take so long to beat? A: The vigorous beating breaks down the wheat and meat fibres fully, which is what creates its signature smooth, creamy texture. Q: Can Harees be made in a slow cooker? A: Yes, cook the wheat, meat and aromatics on low for 7-8 hours until very soft, then beat thoroughly as usual before serving.
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