Harees
Harees is a very old dish originating in the Middle East. Popular during Ramadan, it is really simple to prepare and remarkably tasty given the simplicity of the ingredients.
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| Ingredients
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Instructions
- Add the meat and the wheat to a large pan. Add sufficient water to cover the wheat by 6-7 cm (1½”).
- Bring to the boil and skim off any foam that forms on the surface.
- Turn the heat down and simmer gently for 2-3 hours. When the level of the water drops to the level of the wheat, push the meat into the wheat.
- Stir occasionally and add boiling water from time to time to prevent the harees becoming too thick.
- When the wheat has almost disintegrated, mash the harees with a special wooden masher or use a hand blender/food processor to produce a creamy texture. Season with salt.
- Melt the butter in a pan. Split the cardamoms open and put then in the pan together with the date and the cinnamon. Allow to cook gently for 2-3 minutes. Strain to remove the solids.
- Put the harees in a large dish. Smooth it out by using a spoon dipped in the melted butter. Make a well in the centre of the harees and pour in the butter.
Titli's Tips
Harees is served with a variety of toppings:
- Cumin seeds and/or black pepper can be added into the butter.
- Sometimes fried onions are sprinkled on the top.
- Don’t add butter at all; instead sprinkle with sugar and/or cinnamon.
This makes a great side dish at Iftar – Just dunk in your spoon and eat!
- Cumin seeds and/or black pepper can be added into the butter.
- Sometimes fried onions are sprinkled on the top.
- Don’t add butter at all; instead sprinkle with sugar and/or cinnamon.
This makes a great side dish at Iftar – Just dunk in your spoon and eat!
Nutrition Facts
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Amount Per Serving
% Daily Value
Calories 547
27%
Calories from Fat 294
Total Fat 32.7g
50%
Saturated Fat 15.9g
79%
Unsaturated Fat 14.1g
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Amount Per Serving
% Daily Value
Total Carbohydrate 35.6g
11%
Dietary Fibre 0.0g
0%
Sugars 0.0g
Protein 29.3g
58%
Cholesterol 113.1mgs
37%
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