How to Make Harees: A Traditional Middle Eastern Delight

An easy-to-follow guide to preparing creamy, protein-packed harees at home

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Introduction

Harees (also spelled hareesa or harisa) is a comforting Middle Eastern porridge made from wheat and meat, often enjoyed during Ramadan and festive occasions. Its smooth, creamy texture and savoury flavour make it a beloved dish across the Arabian Peninsula, the Levant and South Asia. In this article, you’ll learn how to make authentic harees in your own kitchen, complete with expert tips to ensure perfect results every time.

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Ingredients You’ll Need

500 g whole wheat or cracked wheat

600 g boneless chicken, lamb or beef, cut into chunks

2 litres water

1 teaspoon salt, or to taste

½ teaspoon black pepper

½ teaspoon ground cinnamon

2 tablespoons ghee or unsalted butter

Optional garnish:

Cinnamon powder

Chopped pistachios or almonds

A drizzle of extra ghee

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Step-by-Step Method

1. Soak the Wheat

1. Place the wheat in a large bowl and cover with cold water.

2. Leave to soak for at least 4 hours, or preferably overnight. This softens the grains and shortens cooking time.

2. Cook the Meat and Wheat

1. Drain the soaked wheat and transfer to a heavy-based pot. Add the meat chunks.

2. Pour in 2 litres of water, season with salt and bring to the boil over a medium heat.

3. Skim off any foam that rises to the surface.

4. Reduce the heat to low, cover and simmer gently for 2–3 hours, stirring occasionally to prevent sticking.

> Pro tip: If the mixture becomes too thick, add a little boiling water to maintain a porridge-like consistency.

3. Blend to Perfection

1. Once both the wheat and meat are tender, remove the pot from the heat.

2. Use a hand blender (or a potato masher) to puree the mixture until it resembles a smooth porridge.

3. Return to a low heat and stir in the ghee or butter, black pepper and cinnamon. Adjust seasoning as needed.

4. Serve and Garnish

1. Spoon the harees into warm bowls.

2. Sprinkle with a pinch of cinnamon powder and scatter chopped nuts on top.

3. Drizzle a little extra ghee for an indulgent finish.

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Tips for Perfect Harees

Choose the right wheat: Cracked wheat gives a slightly coarser texture, while whole wheat yields a silkier porridge.

Meat choice: Chicken cooks faster and yields a lighter colour; lamb or beef offers a richer, deeper flavour.

Consistent stirring: Regular stirring prevents the mixture from catching on the base.

Make it ahead: Harees flavours develop over time; leftovers often taste even better the next day.

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Variations & Serving Suggestions

Vegetarian Harees: Replace meat with mushrooms or root vegetables and use vegetable stock.

Spicy Twist: Add a pinch of chilli powder or serve with a side of harissa sauce.

Herb-Infused: Stir in chopped fresh coriander or parsley just before serving for a burst of freshness.

Accompaniments: Enjoy with pickled vegetables (achar), yoghurt or a crisp green salad.

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FAQs

Q: Can I cook harees in a slow cooker?

A: Yes—combine all ingredients in a slow cooker on low for 6–8 hours, then blend and finish with ghee and spices.

Q: How long does harees keep?

A: Refrigerate in an airtight container for up to 4 days. Reheat gently, adding water if it thickens too much.

--- write ✍️ by foodie Parmod.

>  Discover how to make authentic harees at home with this easy, step-by-step Middle Eastern porridge recipe. Perfect for Ramadan or cosy family meals!

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By following this guide, you’ll be able to create a bowl of creamy, fragrant harees that honours its centuries-old heritage while delighting your family and friends. Enjoy!