Name: Saudi Whole Wheat and Lamb Porridge
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6 servings
Cuisine: Saudi Arabian
Ingredients: 2 cups whole wheat berries, soaked overnight and drained; 1.5 lb bone-in lamb shoulder, trimmed and cut into 2-inch pieces; 10 cups cold water; 1 large yellow onion, peeled and quartered; 4 green cardamom pods, lightly crushed; 2 cinnamon sticks; 2 dried bay leaves; 1 tbsp kosher salt; 3 tbsp date syrup (dibs); 2 tbsp ghee, melted; 3/4 tsp ground cinnamon; 1/3 cup pine nuts, toasted; 2 tbsp chopped fresh parsley

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Harisah is a beloved Saudi comfort dish in which whole wheat berries are slowly simmered with lamb until the grains break down into a thick, pudding-like porridge. Warming aromatics and a finishing drizzle of date syrup give this slow-stirred classic its signature depth and gentle sweetness.

Prep Time20 mins

Cook Time240 mins

Total Time260 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

615 kcalCalories
26 gFat
10 gSaturated Fat
62 gCarbs
10 gFiber
9 gSugar
36 gProtein
980 mgSodium
780 mgPotassium
95 mgCalcium
5.4 mgIron
3 mgVitamin C
35 mcgVitamin A

Ingredients

For the porridge

2 cups whole wheat berries, soaked overnight and drained
1.5 lb bone-in lamb shoulder, trimmed and cut into 2-inch pieces
10 cups cold water
1 large yellow onion, peeled and quartered
4 green cardamom pods, lightly crushed
2 cinnamon sticks
2 dried bay leaves
1 tbsp kosher salt

For finishing

3 tbsp date syrup (dibs)
2 tbsp ghee, melted
3/4 tsp ground cinnamon
1/3 cup pine nuts, toasted
2 tbsp chopped fresh parsley

Directions

Place the soaked wheat in a heavy-bottomed stockpot. Add the lamb pieces, onion, cardamom, cinnamon sticks, bay leaves, salt, and the 10 cups of cold water. Bring to a boil over high heat, skimming any foam that rises.
Reduce the heat to the lowest possible setting, partially cover, and simmer gently for 3 to 4 hours, stirring every 20 to 30 minutes to prevent sticking on the bottom.
Once the wheat is very tender and beginning to break apart, use a wooden spoon or traditional wooden pestle (mihbash) to beat the mixture against the side of the pot, gradually shredding the lamb and breaking down the grains into a thick, cohesive porridge.
Continue cooking over low heat, stirring almost constantly, for another 45 to 60 minutes until the harisah is silky and pulls away from the sides of the pot in a soft mass; add hot water a few tablespoons at a time if it tightens too much.
Remove and discard the onion quarters, cardamom pods, cinnamon sticks, and bay leaves. Taste and adjust salt.
Spoon the porridge into shallow bowls, making a small well in the center of each. Pour a little melted ghee into the well and drizzle each serving with 1 to 1.5 teaspoons of date syrup.
Dust the tops with ground cinnamon and scatter with toasted pine nuts and parsley. Serve hot with extra date syrup and ghee passed at the table.

Cook’s Notes

A heavy Dutch oven is ideal; thinner pots scorch easily during the long stir.
For an even smoother texture, blend a ladle of the cooked porridge and stir it back in during the final 30 minutes.
Substitute 1.5 lb bone-in chicken thighs for the lamb and reduce simmering time to 2 hours for a lighter version.
Harisah thickens as it cools; loosen leftovers with a splash of hot stock when reheating.
Traditional cooks stir with a wooden mihbash; a sturdy potato masher works well at home.

DinnerSavoureux