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Harees is a traditional Bahraini dish made from whole wheat and meat, often enjoyed during Ramadan and special occasions. This comforting stew symbolizes community and sharing, making it a staple in Bahraini culture. Its rich, hearty flavor reflects the warmth of Bahraini hospitality.
Rinse the wheat under cold water and soak it in water for at least 4 hours or overnight.
In a large pot, heat the ghee over medium heat. Add the finely chopped onion and minced garlic, and sauté until golden brown.
Add the lamb or chicken to the pot and brown it on all sides.
Pour in the water or chicken broth, and bring to a boil. Reduce the heat to low and let it simmer for about 1.5 to 2 hours, or until the meat is tender.
Drain the soaked wheat and add it to the pot with the meat. Stir well to combine.
Add the ground cinnamon, ground cardamom, ground black pepper, and salt. Mix well.
Cover the pot and let it simmer on low heat for about 2-3 hours, stirring occasionally to prevent sticking. The wheat should be very soft and the mixture should be thick and creamy.
Once the wheat is fully cooked and the mixture is thick, use a hand blender to blend the harees until it reaches a smooth, porridge-like consistency. Alternatively, you can use a large wooden spoon to beat the mixture until smooth.
Transfer the harees to a serving dish. Garnish with freshly chopped parsley and serve with lemon wedges on the side.
Enjoy your meal!
Harees is a traditional Bahraini stew made from wheat and meat, typically lamb or chicken, cooked slowly until creamy.
Harees has its roots in Arabian cuisine and is especially cherished in Bahrain, where it is served during festive occasions.
Key ingredients include whole wheat, lamb or chicken, onions, garlic, ghee, cinnamon, and cardamom.
Harees takes a total of 470-820 minutes to prepare and cook.
Harees is often served with dates, fresh salad, or yogurt for a balanced meal.