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Name: Harees
Total time: 4 h
Yield: Serves 6
Cuisine: Arabian Peninsula
Ingredients: 500 g whole wheat berries; 1 kg bone-in lamb shoulder; 2.5 L water; 2 tsp salt; 80 g ghee; 1 tsp ground cinnamon

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Arabian Peninsula4 hServes 6cooked before

Harees

هريس · Harees

Ingredients6

whole wheat berries500 g
bone-in lamb shoulder1 kg
water2.5 L
salt2 tsp
ghee80 g
ground cinnamon1 tsp

grainmeatotherspice & saucedairy & egg

Method

Rinse the wheat, cover it with water, and soak it for at least 2 hours, then drain.
Place the lamb in a heavy pot, cover with the water, add the salt, and simmer until the meat is very tender, about 1 hour 30 minutes.
Remove the lamb, discard the bones, and shred the meat finely. Strain and reserve the cooking broth.
Return the shredded meat and drained wheat to the pot with enough reserved broth to cover them well.
Simmer gently, stirring often and adding broth as needed, until the wheat breaks down and the mixture becomes a thick, smooth porridge, about 1 hour 30 minutes to 2 hours.
Beat the mixture vigorously with a wooden spoon or masher until it is creamy and well blended.
Stir in most of the ghee, taste, and adjust the salt.
Serve hot, drizzled with the remaining ghee and dusted with cinnamon.