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Al Harees is a traditional Arabic dish consisting of wheat, meat (chicken) and salt, is a popular treat during special occasions such as Ramadan, Eid and weddings.

Harees is made by cooking ground wheat in a pot with a pinch of salt, to which the meat is added. The mixture is then left for many hours until it is fully cooked and the meat is completely dissolved into the wheat. The mixture is poured into a clay pot and placed in a clay oven or in a specially prepared hole in the ground that is filled with burning coal. After several hours, the thick mixture is removed and stirred with a special piece of wood called ‘midrib’. The final product is topped with local ghee and placed onto flat plates. Harees is a rich meal and is filling.

Harees is made by cooking ground wheat in a pot with a pinch of salt, to which the meat is added. The mixture is then left for many hours until it is fully cooked and the meat is completely dissolved into the wheat. The mixture is poured into a clay pot and placed in a clay oven or in a specially prepared hole in the ground that is filled with burning coal. After several hours, the thick mixture is removed and stirred with a special piece of wood called ‘midrib’. The final product is topped with local ghee and placed onto flat plates. Harees is a rich meal and is filling.

Although quite similar to the Armenian harissa, harees is more of a gelatinous dumpling than a porridge. Even though harees was once a traditional dish made at Arab homes, nowadays one can find it on the menu in some Arabic restaurants in Abu Dhabi, Dubai and Middle East countries.

INGREDIENTS

1kg lamb or 1 kg chicken, on the bone
1kg whole wheat (called ‘habb harees’ ) or 1 kg pearled durham wheat (called ‘habb harees’ )
150g ghee (or traditional samen)
salt & freshly ground black pepper, to taste
water, as needed
EXTRAS
OPTION 1
1⁄2teaspoon ground cinnamon
2teaspoons roasted ground cumin
OPTION 2
3 -4whole bruised cardamom pods
OPTION 2
1⁄2teaspoon cinnamon
sugar

DIRECTIONS

Soak wheat overnight in plenty of water.
In a large pot, place pre-soaked & drained wheat, add 1 & 3/4 litre of water & boil until the wheat is beginning to fluff up & soften – skim off any foam or skummy bits on the surface!
Soak the lamb / chicken in plenty of lightly salted water whilst the wheat is cooking.
When the wheat is fluffy, rinse & drain the meat.
In a large, heavy bottomed pot (or special harees pot), place the wheat & the meat with a little salt & pepper and enough water to come about 5cm above the wheat & meat. Cover with a tight fitting lid – you can place a damp cloth or aluminium foil over the pot & then place the lid over that of the lid is not a tight fit.
Bring to a boil, reduce heat & cook on a very low heat for 3 1/2 hours, stirring occasionally & skim-off froth or fat on the surface.
Once the wheat is very soft & has lost it’s shape & most of the water has been absorbed, remove from heat & allow to cool a little, then remove any bones & grissle. (If all the water has been absobed add about 3/4 cup – 1 cup of boiling water – if there is too much water but the wheat is cooked, ladle out the excess water.)
Shred the lamb or chicken if any larger pieces remain – there shouldn’t really be any as almost all of it will have ‘melted’ into the wheat.
Now begin whipping the wheat & meat until it forms a homogenous, slightly elastic, pastelike consistency – add a little salted boiling water to thin it down if required. Use a large wooden spoon, or pound it with a wooden rolling pin to get the desired consistency. You could also pulse it in a food processor or use an immersion blender but if you are lucky enough, you might have a medhrab which is specially for harees.
Check the seasoning & re-season if desired. Transfer to a warmed serving pot, cover & keep warm.
Place the ghee in a pan & season to taste with salt & pepper (& any of the spices listed below). Gently warm the ghee & mix well.
Pour the seasoned ghee over the harees & serve immediately.
N.B : You can serve the harees with 1/2 tsp ground cinnamon & 2 tsp roasted ground cumin seeds, or 3-4 whole bruised cardamom pods added to the ghee (remove the podes before serving!). You can also serve harees with plenty of sugar & cinnamon.

spotted in www.food.com