Harees (Wheat & Meat Porridge)
Harees is a comforting Ramadan classic: slow-cooked meat + cracked wheat stirred into a creamy, savoury porridge. Simple ingredients, big reward.
Serves: 4-6 people
Time: 2-3 hours
Ingredients
Main
500g lamb (shoulder) or chicken (thighs/breast)
1 cup harees wheat / cracked wheat (also sold as “whole wheat harees”)
8 cups water (or half water, half stock)
1½ tsp salt (adjust to taste)
Flavour (simple but traditional)
1 onion, halved (optional)
2–3 cardamom pods + 1 bay leaf (optional)
½ tsp black pepper
To finish (classic topping)
3–4 tbsp melted ghee or butter
Optional: pinch cinnamon on top (common in some homes)
Step-by-step
1) Wash + soak the wheat (helps it cook smoother)
Rinse cracked wheat in a sieve until the water runs clearer.
Soak in water for 30 minutes (if you can). Drain.
(No time? Rinse well and use it—just expect slightly longer cooking.)
2) Start cooking the meat (build the base)
In a large pot, add meat + 8 cups water + salt.
Add onion/cardamom/bay leaf (optional).
Bring to a boil, then reduce to a gentle simmer.
Chicken: simmer 45–60 minutes
Lamb: simmer 90–120 minutes until tender
Skim any foam that rises to the top.
3) Add the wheat
Once the meat is tender, add the soaked/drained wheat.
Simmer on low, stirring occasionally so it doesn’t stick.
Cook until the wheat is very soft:
45–75 minutes (depending on wheat type)
4) Shred meat + beat the harees (the signature texture!)
Remove the meat, shred it (discard bones), then return it to the pot.
Now “beat” the harees:
Use a wooden spoon/masher, and stir firmly for 5–10 minutes
The mixture should become thick, creamy, and smooth-ish
(This is the fun arm workout part)
5) Final seasoning + serve
Taste and adjust salt/pepper. If it’s too thick, add a splash of hot water.
Spoon into bowls.
Drizzle generously with melted ghee/butter. Optional pinch of cinnamon.
Serving ideas
Serve with dates and water at iftar
Some people like it with a side of salad or yoghurt to balance it