Into the world of Harees
Into the world of Harees
What is Harees?
Harees is a dish of boiled, cracked, or coarsely-ground wheat slow cooked with meat or chicken often served during Ramadan in Qatar. The gooey porridge like texture gives a sense of home. The warmth hugs your stomach. It takes me back to the days I would have futoor at myMe and my cousins eager to have our first bite. While my aunts and uncles are sitting patiently waiting for the call to prayer. Harees nonetheless never fails to satisfy me. Although it takes a lot of time it’s a simple dish loved by many. However, some people generally eat it all year round. It is a staple Qatari dish. You can never go wrong with Harees.
The Qatari Harees differs from any other Harees because the topping put on the Harees differs for example in Kuwait they put cinnamon and sugar instead of butter or Ghee as we do in Qatar. The butter or ghee added makes it more of a savory dish whereas in Kuwait it’s turned into a mixture of both with the added sugar and cinnamon. We typically eat it during futoor and when i think of futoor i think savory dinner. So when the Kuwaitis add sweet and savory together it throws me off a bit. Omani Harees is different as well because it’s made with rice instead of Harees seeds. So it loses its porridge like texture.
Prep time: 20–30 mins
Cook time: 3–5 hours
Serves: Can serve up to 6–10 people depending on portions. Makes one large serving dish.
Ingredients:
· 1Kg of meat ( lamb or beef) no specific part however it has to have bones that’s what gives the most flavor.
· 1Kg Harees seeds ( 5 cups and a half)
· 4–5 Tbsp of salt
· Five Litres of water or more depending on consistency
· Butter or Ghee (for topping)
Directions:
· Put the Harees seeds into warm water for one hour on the side
· Clean the meat thoroughly ( the fat)
· Then add boiled water into a pot
· Then add the meat and let it cook on medium heat
· Add the Harees seeds in
· Add salt
· Keep it for 2 hours on medium heat (keep your eye on it and mix it well throughout the 2 hours)
· After the 2 hours reduce the heat down and cover it with aluminum foil
· Keep it to simmer for another 3 hours or until the seeds start to become soft.
· The Harees then needs to be beat with either a mixer or a special appliance used for traditional Harees.
· Once the consistency is the consistency of porridge. That’s when you know the Harees is done.
· Serve the Harees in a large dish or serving plate preferably with a cover to keep the dish hot and ready to serve. But don’t forget to add the melted butter on top or Ghee.
