Dish

Harees

To make Harees, wheat is soaked in water overnight, then boiled with meat (usually lamb or chicken) until it becomes a thick porridge. The porridge is then mashed and seasoned with salt and pepper. Harees is a hearty and filling dish that is often served with a side of yogurt or a drizzle of olive oil.

Asian cuisine› Southeast Asian cuisine› Malaysian cuisine› Arab cuisine

Porridge

Origins and history

Harees has been a staple of Arabic cuisine for centuries. It is often served during Ramadan and other special occasions, and is considered a symbol of hospitality and generosity. In some regions, Harees is also served as a breakfast dish.

Dietary considerations

Harees is not suitable for those with gluten intolerance or celiac disease, as it is made from wheat. It is also high in carbohydrates and protein, so it may not be suitable for those on a low-carb or low-protein diet.

Variations

There are many variations of Harees, depending on the region and the cook. Some recipes call for the addition of spices such as cinnamon or cardamom, while others use different types of meat or add vegetables such as onions or carrots.

Presentation and garnishing

Harees is typically served in a bowl, with a side of yogurt or a drizzle of olive oil on top. It can also be garnished with fresh herbs or spices for added flavor and aroma.

Tips & Tricks

To make Harees, be sure to use a good quality wheat and a flavorful meat. The longer you boil the wheat and meat, the more flavorful the porridge will be. Be sure to mash the porridge well to achieve a smooth and creamy texture.