Emirati Harees Wheat and Lamb Porridge

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Harees is a beloved Emirati slow-cooked porridge traditionally served during Ramadan and family gatherings. Whole wheat and bone-in lamb simmer together for hours until they meld into a velvety, golden dish finished with ghee and warm spices.

Nutrition Facts

Per serving (estimated)

• 450 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 6 gFiber
• 2 gSugar
• 28 gProtein
• 620 mgSodium
• 580 mgPotassium
• 80 mgCalcium
• 4.5 mgIron
• 4 mgVitamin C
• 55 mcgVitamin A

Ingredients

For the porridge

• 2 cups whole wheat berries, soaked overnight and drained
• 2.5 lbs bone-in lamb shoulder, trimmed of excess fat
• 9 cups water or low-sodium lamb broth
• 1 large yellow onion, roughly chopped
• 5 cloves garlic, smashed
• 1 tablespoon fresh ginger, grated
• 2 teaspoons fine sea salt

For the spice blend

• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground green cardamom
• 1/2 teaspoon freshly ground black pepper

For finishing

• 5 tablespoons ghee, divided
• 1 teaspoon ground cinnamon
• 1/3 cup chopped fresh cilantro or flat-leaf parsley

Directions

1. Place the drained soaked wheat, lamb, onion, garlic, ginger, salt, and water in a heavy-bottomed pot. Bring to a boil over high heat, skimming off any foam that rises to the surface.
2. Reduce the heat to the lowest setting, cover, and simmer gently for 2.5 to 3 hours, stirring every 30 minutes to prevent sticking, until the wheat has completely broken down and the lamb is fall-off-the-bone tender.
3. Carefully lift the lamb out, pull the meat from the bones, discard bones and gristle, then shred the meat finely and return it to the pot.
4. Using a sturdy wooden spoon or traditional wooden mallet (mashkak), beat the mixture vigorously in circular motions for several minutes until it transforms into a smooth, cohesive porridge with no visible whole grains.
5. Stir in the turmeric, cumin, cardamom, and black pepper, then continue to cook on low for 15 more minutes, stirring constantly, until the harees thickens to a creamy, spoonable consistency that holds its shape when mounded.
6. Taste and adjust salt, then ladle the harees into warm shallow bowls, creating a slight well in the center of each.
7. Melt 3 tablespoons of the ghee and drizzle over each serving, then dust generously with cinnamon and scatter fresh cilantro on top.
8. Serve immediately with the remaining ghee on the side for guests to add to taste.

Cook’s Notes

• Authentic UAE harees uses very little spice traditionally – stick to salt and ghee for the most classic flavor, then add the warm spices as a modern touch.
• For a faster version, use a pressure cooker and cook the wheat and lamb together for 45 minutes under high pressure before beating smooth.
• The key to a silky texture is the vigorous beating step; if the mixture looks grainy, keep working it with the wooden spoon for several more minutes.
• Soak the wheat berries at least 8 hours, or up to 24 hours, in plenty of cold water to ensure they break down properly during the long simmer.
• Harees thickens as it cools; loosen leftovers with a splash of warm broth and a fresh pat of ghee when reheating.

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