Gulf Harees with Lamb
Harees is whole wheat soaked overnight, then simmered with lamb over low heat for two to three hours and beaten with a wooden mallet until it becomes a smooth, uniform paste. It is the beating, not the stirring, that creates the signature texture.
- Prep
- 15 min
- Cook
- 180 min
- Total
- 195 min
- Calories
- 430
Harees is a Ramadan staple right across the Gulf, and its silky texture is its signature. It is in no sense a quick dish — but there is no difficult step in it either. It is all patience.
Method
-
1
Soak overnight
Soak the harees wheat in plenty of water overnight, then rinse it well and drain it thoroughly before cooking.
⏱ 5 min -
2
The long simmer
In a large pot, combine the lamb, wheat, onion, cardamom and cinnamon and cover with water by four fingers. Cover and cook on the lowest heat for two to three hours, skimming the foam as soon as it rises.
⏱ 160 min -
3
Bone and shred
Lift out the lamb, pull the meat from the bone and shred it into threads, then return it to the pot. Fish out the cardamom, cinnamon and onion.
-
4
Beat it smooth
Beat the mixture with a wooden mallet or a hand blender until it becomes a smooth, uniform paste with no whole grains left in it. Check the salt now.
⏱ 10 min -
5
Serve traditionally
Spread it in a wide dish, make a well in the centre and pour melted ghee into it, then dust with cinnamon. It is served sweet or savoury depending on the region.
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Tips that actually matter
- Cook on the gentlest heat your stove will hold — a hard boil makes the wheat stick to the base.
- Bone-in lamb is better here; the bone gives the broth both body and flavour.
- In a hurry, a pressure cooker gets you there in about forty-five minutes instead of three hours.
People also ask
What is the difference between harees and jareesh?
Harees is whole wheat beaten into a smooth paste. Jareesh is cracked wheat that keeps some grain texture and is cooked with laban.
Can I use chicken?
Yes, and it is common in the UAE. Cooking time drops to about an hour and a half.
It thickened after cooling. Is that normal?
Completely. Reheat it with hot stock or water and beat it briefly to bring the texture back.
Cook mode
Gulf Harees with Lamb
-
1
Soak overnight
Soak the harees wheat in plenty of water overnight, then rinse it well and drain it thoroughly before cooking.
-
2
The long simmer
In a large pot, combine the lamb, wheat, onion, cardamom and cinnamon and cover with water by four fingers. Cover and cook on the lowest heat for two to three hours, skimming the foam as soon as it rises.
-
3
Bone and shred
Lift out the lamb, pull the meat from the bone and shred it into threads, then return it to the pot. Fish out the cardamom, cinnamon and onion.
-
4
Beat it smooth
Beat the mixture with a wooden mallet or a hand blender until it becomes a smooth, uniform paste with no whole grains left in it. Check the salt now.
-
5
Serve traditionally
Spread it in a wide dish, make a well in the centre and pour melted ghee into it, then dust with cinnamon. It is served sweet or savoury depending on the region.
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