Mangu

al-harees

Next Dish: Nyama

Al Harees is a traditional dish popular in the United Arab Emirates and other regions of the Persian Gulf. It consists of ground wheat and meat, usually chicken or lamb, which are slow-cooked until they form a smooth porridge-like consistency. The dish is typically seasoned with cardamom and cinnamon, and is often served during Ramadan and at weddings or other special occasions. Its preparation is considered time-consuming and labor-intensive, symbolizing the importance of patience and diligence in the local culture.

harees

salt

water

clarified butter

ground lamb

Recipe

Ingredients:

  • 1 cup of Harees (Wheat)

  • 500 grams of Lamb

  • 1 tablespoon of Salt

  • 4 cups of Water

  • 1/2 cup of Clarified Butter (Ghee)


Instructions:

  1. Wash the Harees (wheat) thoroughly and soak it in water for at least 6 hours or overnight.

  2. After soaking, drain the water from the Harees.

  3. In a large pot, add the soaked Harees, lamb, salt, and water.

  4. Place the pot on high heat and bring it to a boil.

  5. Once it starts boiling, reduce the heat to low, cover the pot, and let it cook for about 2-3 hours. Stir occasionally to prevent sticking.

  6. After 2-3 hours, remove the lamb pieces from the pot, shred them, and return them back to the pot.

  7. Continue to cook the mixture on low heat for another 2-3 hours, stirring occasionally, until the Harees and meat are fully blended and have a porridge-like consistency.

  8. Once the Harees is done, stir in the clarified butter (ghee) and cook for another 10-15 minutes.

  9. Serve the Al Harees hot, garnished with a little more ghee if desired.