Ramadan and Eid classic · Slow-cooked
Emirati Harees Recipe (Wheat and Meat Porridge)
Silky smooth. Slow-cooked lamb. Golden ghee.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenHarees is whole wheat and lamb slow-cooked for hours, then beaten with a wooden masrab until it turns into a silky, elastic porridge. Lumpy, grainy harees happens when the wheat is not soaked long enough or not cooked until it splits. This recipe soaks overnight, cooks until every grain bursts, and beats it smooth.
The 3 laws of harees
Why this recipe works
Unsoaked wheat
Soak the wheat overnight so it cooks soft and creamy.
Firm grains
Cook until every grain splits open.
Stirring gently
Beat hard with a wooden spoon or masrab until elastic.
Shopping and prep list
Ingredients
Wheat
Lamb
To finish
The NineFoods harees texture check
Is the harees smooth enough?
Lift your spoon out of the pot. Tap what you see.
Method · 4 stages
Step by step
Soak the wheat
- Rinse the wheat and soak in plenty of water overnight.
- Drain before cooking.
Cook the lamb
- Simmer the lamb with salt, cinnamon and cardamom in the water until falling apart.
- Remove bones and spices, shred the meat into the broth.
Cook the wheat in the broth
- Add the wheat to the meat and broth.
- Cover and cook on the lowest heat, stirring every 20 minutes, until every grain splits.
Beat and serve
- Beat vigorously with a wooden spoon or masrab until smooth and stretchy. Use the gauge above.
- Serve in bowls with a pool of hot ghee and a sprinkle of cinnamon.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Wheat was not soaked or not cooked until split.
Fix next time
Soak overnight and cook until every grain bursts before beating.
Why
High heat or not stirred.
Fix next time
Cook on the lowest heat and stir every 20 minutes.
Why
Too much evaporation.
Fix next time
Beat in hot water a little at a time.
Why
Underseasoned broth.
Fix next time
Season the broth well and finish with good ghee.
Why
Not shredded before adding the wheat.
Fix next time
Shred the lamb finely, then beat it into the wheat.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Whole wheat | Classic body | Pearl barley (cooks faster) |
| Lamb | Traditional meat | Chicken, simmer 45 minutes |
| Masrab | Beating tool | A sturdy wooden spoon or a hand blender on low |
| Samn ghee | Rich aroma | Clarified butter |
| Slow cooker | Hands-off | Cook 8 hours on low, then beat |
After the meal
Serve, store, reheat
Serve with
A pool of hot ghee, dates and Arabic coffee, especially at iftar.
Store
Fridge 3 days. Freezer 2 months.
Reheat without drying
Warm on low with hot water, beating until smooth again.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the harees smooth enough) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Emirati harees FAQ
What is harees made of?
Harees is made from whole wheat, meat (usually lamb or chicken), water and salt, slow-cooked and beaten smooth.
Why is harees popular in Ramadan?
It is filling, gentle on the stomach and traditionally shared at iftar and during Eid.
Can I make harees in a pressure cooker?
Yes. Pressure cook the soaked wheat with the cooked meat for about 45 minutes, then beat smooth.
Is harees the same as haleem?
They are related. Haleem adds lentils and spices, while harees is simpler: wheat, meat, salt and ghee.