How to Make Hamees – Traditional Emirati Pan-Fried Meat or Liver

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Introduction to Hamees

Hamees is a traditional Emirati dish featuring pan-fried meat or liver, seasoned with a simple blend of spices and often served with fresh bread or rice. It's quick to prepare, full of flavour, and commonly enjoyed for breakfast, lunch, or as a light dinner across the Gulf region. The dish is known for its tender texture, rich taste, and the way it showcases humble ingredients in a comforting and delicious way.

In this article, you'll learn how to make Hamees at home, using either lamb, beef, or chicken liver—or tender cuts of meat—along with ingredients found easily in British kitchens.

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Ingredients for Hamees (Serves 3–4)

For Liver or Meat:

500g lamb or beef liver (or boneless meat, cut into small cubes)

2 tbsp vegetable oil or ghee

1 medium onion, thinly sliced

2 cloves garlic, finely chopped

1 green chilli, chopped (optional)

Spices & Seasoning:

½ tsp turmeric powder

1 tsp ground cumin

1 tsp ground coriander

½ tsp black pepper

Salt to taste

Juice of ½ a lemon

Fresh coriander for garnish (optional)

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Step-by-Step Instructions

Step 1: Prepare the Liver or Meat

If using liver, rinse it thoroughly under cold water and remove any membranes or veins. Cut into small bite-sized pieces. For meat, use tender cuts like lamb leg or beef sirloin, cubed for quicker cooking.

Step 2: Sauté the Aromatics

In a large frying pan or skillet, heat the oil or ghee over medium heat. Add the sliced onion and sauté until golden brown. Stir in the garlic and green chilli (if using) and cook for another minute.

Step 3: Add Liver or Meat

Add the prepared liver or meat cubes to the pan. Fry for 5–7 minutes (for liver) or 10–12 minutes (for meat), stirring often until lightly browned and cooked through. Liver cooks quickly, so be careful not to overcook or it can turn rubbery.

Step 4: Add Spices and Lemon Juice

Sprinkle in the turmeric, cumin, coriander, black pepper, and salt. Mix well so the spices coat each piece evenly. Cook for another 2–3 minutes until the spices are fragrant and absorbed. Add the lemon juice and stir to balance the richness.

Step 5: Garnish and Serve

Remove from heat and sprinkle with chopped fresh coriander if desired. Serve hot with khubz (Arabic bread), paratha, or steamed basmati rice.

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Serving Suggestions

Hamees is best served fresh and hot with:

Khubz or paratha for scooping up the liver or meat

Steamed rice or turmeric rice

Fresh tomato salad or cucumber yoghurt dip

Pickles or lemon wedges for a zesty touch

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Tips for Making the Best Hamees

Don’t overcook liver – it becomes tough and grainy. Cook just until firm and no longer pink inside.

Use fresh spices for a stronger aroma and authentic flavour.

Add water or stock (2–3 tbsp) if you want a softer texture or a slightly saucy finish.

Try a mix of liver and meat for deeper taste and texture contrast.

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Storing and Reheating

Leftover Hamees can be stored in the fridge for up to 2 days. Reheat gently in a pan with a splash of water or oil. Avoid reheating in the microwave to maintain the texture of liver or meat.

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Why You’ll Love This Hamees Recipe

This quick and traditional pan-fried meat or liver dish brings the soul of Emirati home cooking to your table. It’s simple, affordable, and rich in flavour, offering an excellent source of protein and iron. Whether made for a hearty breakfast, a quick lunch, or a comforting dinner, Hamees is a go-to dish in many Gulf homes—and now you can enjoy it in yours too!

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Conclusion

Now you’ve learned how to make Hamees, the classic Emirati pan-fried liver or meat dish. With its fragrant spices, tender texture, and minimal prep, it’s a true taste of the UAE in under 30 minutes. This dish proves that traditional food doesn’t have to be complicated to be incredibly satisfying.

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Tried this recipe?

Share your version on social media using #HameesRecipe or leave a comment below. We’d love to hear how your dish turned out!

--- write ✍️ by foodie Parmod.