Harees
Also: Hareed, Jareesh (related Gulf names) · الهريس
Wheat and meat slow-cooked for hours into one silken whole — the first dish of Ramadan and weddings.
Story & History
Harees is among the oldest dishes of the Arabian Peninsula: nothing but crushed wheat and meat, cooked for long hours into one silken texture. It is tied to Ramadan, Eid and weddings, when households traditionally shared it with neighbours — a symbol of generosity and slow, patient cooking.
Occasions
- Ramadan iftar
- Weddings
- Eid and major occasions
Core Ingredients
- Harees wheat (hulled)
- Lamb or chicken
- Salt
- Local ghee to finish
- Ground cinnamon (optional)
Traditional Method Outline
- Soak the wheat overnight
- Simmer wheat, meat and salt gently for hours until the meat collapses
- Beat the mixture (traditionally with a midhrab paddle) into one smooth body
- Serve hot, crowned with a pool of local ghee
Serving
Served in deep dishes with ghee; some households finish it with cinnamon or a little sugar.
Allergens
- Gluten (wheat)
- Dairy (ghee)
Recipe by
Documentation
This entry is awaiting review by a specialist chef or heritage expert. It is not presented as a settled reference.
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