Harees - Traditional Arabic Wheat and Meat Porridge

Ingredients

• 1 cup (200g) cracked wheat 1 cup (200g) cracked wheat
• 500g boneless chicken or lamb, cut into small pieces 500g boneless chicken or lamb, cut into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Salt, to taste Salt, to taste
• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• Olive oil, for garnish Olive oil, for garnish
• Ground cinnamon, for garnish Ground cinnamon, for garnish
• Toasted nuts (such as almonds or pine nuts), for garnish Toasted nuts (such as almonds or pine nuts), for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the cracked wheat under cold water until the water runs clear. Drain and set aside.
2. 2.
   In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they turn golden brown.
3. 3.
   Add the chicken or lamb pieces to the pot and cook until they are browned on all sides.
4. 4.
   Stir in the ground cinnamon, cardamom, nutmeg, and salt. Cook for another minute to allow the spices to release their flavors.
5. 5.
   Add the rinsed cracked wheat to the pot and mix well with the meat and spices.
6. 6.
   Pour in the chicken or vegetable broth and bring the mixture to a boil.
7. 7.
   Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally. The wheat and meat should become tender and the mixture should thicken into a porridge-like consistency.
8. 8.
   Once cooked, remove the pot from the heat and let it cool slightly.
9. 9.
   Use an immersion blender or a food processor to blend the mixture until smooth and creamy. If needed, add more broth to achieve the desired consistency.
10. 10.
    Serve the Harees hot, drizzled with olive oil, a sprinkle of ground cinnamon, and a handful of toasted nuts on top.

Treat your ingredients with care...

• Cracked wheat — Make sure to rinse the cracked wheat thoroughly to remove any impurities before cooking.
• Chicken or lamb — For a richer flavor, you can use bone-in chicken or lamb instead of boneless. Just make sure to adjust the cooking time accordingly.

Tips & Tricks

• To save time, you can use a pressure cooker to cook the cracked wheat and meat. Follow the manufacturer's instructions for cooking times.
• For a vegetarian version, you can replace the meat with cooked lentils or chickpeas.
• Adjust the spices according to your taste preferences. You can add more cinnamon for a stronger flavor or reduce the amount of nutmeg if you prefer a milder taste.
• Serve Harees with a squeeze of lemon juice for a tangy twist.
• Leftover Harees can be refrigerated and reheated the next day. Add a splash of broth or water while reheating to maintain the desired consistency.

Serving advice

Harees is traditionally served as a main course dish. It can be enjoyed on its own or accompanied by a side of Arabic bread or pita bread. For a complete meal, serve it alongside a fresh salad or pickled vegetables.

Presentation advice

When serving Harees, drizzle a swirl of olive oil on top and sprinkle some ground cinnamon and toasted nuts. This not only adds visual appeal but also enhances the flavors and textures of the dish. Serve it in individual bowls or a large communal dish, allowing everyone to help themselves.