How to Make Authentic Harees: The Ramadan Favorite

What is Harees?

Harees (also called Jareesh) is a traditional dish made of crushed wheat slow-cooked with meat until it reaches a smooth, porridge-like consistency. It's a staple during Ramadan and is served at weddings and special occasions across the UAE, Saudi Arabia, and Qatar.

Ingredients (serves 6)

2 cups crushed wheat (jareesh/harees wheat — available at Arabic grocery stores), 500g boneless chicken or lamb (cut into large pieces), 1 large onion (quartered), 6 cups water, 1 tsp salt, 1/2 tsp black pepper, 1 cinnamon stick, 2 whole cardamom pods.

For garnish:

2 tbsp ghee, 1 small onion (thinly sliced), ground cinnamon (for dusting).

Step-by-Step Instructions

Step 1: Cook the meat

In a large heavy-bottomed pot, combine the meat, quartered onion, cinnamon stick, cardamom pods, and 6 cups of water. Bring to a boil, then reduce heat and simmer for 45 minutes until the meat is fully cooked and tender.

Step 2: Remove meat, shred

Remove the meat pieces from the broth. Discard the onion and whole spices. Shred the meat finely using two forks or your hands. Set aside.

Step 3: Add wheat to broth

Measure the remaining broth — you should have about 5 cups. Add more water if needed. Add salt and pepper to the broth, then add the crushed wheat. Stir well.

Step 4: Slow cook (the key step)

Cook on low heat for 1.5 to 2 hours, stirring every 15 minutes to prevent sticking. The wheat will gradually break down and become creamy. If using a traditional pot, some families cook it overnight on very low heat.

Step 5: Add shredded meat

After 1.5 hours, add the shredded meat back into the pot. Continue cooking and stirring for another 15-20 minutes. The mixture should be smooth and thick, with the meat fully incorporated.

Step 6: Prepare the garnish

In a small pan, heat ghee and fry the thinly sliced onion until dark golden brown and crispy. Drain on paper towels.

Step 7: Serve

Spoon the harees into a large serving dish. Make a well in the center and pour the hot ghee from the fried onions. Top with the crispy fried onions and dust with ground cinnamon. Serve immediately.

Pro Tips for Domestic Workers

1. The secret to perfect harees is patience — it must cook slowly on low heat. Never rush it with high heat or the wheat won't break down properly.

2. Stir regularly from the bottom to prevent burning. Use a wooden spoon.

3. Some Gulf families prefer a smoother texture — use a hand blender at the end if your employer likes it very smooth.

4. Traditional harees is cooked in a clay pot (bedouin style). If available, use one for authentic flavor.

5. Harees is typically served with a drizzle of ghee and sugar on the side — some prefer it savory, some sweet. Ask your employer's preference.

6. During Ramadan, harees is often the first dish served at iftar. Prepare it early in the afternoon so it's ready by sunset.