Entree: Saudi Arabia – Najd – هريس ➤ Harees (Slow-cooked wheat and meat porridge pureed to a creamy, savory consistency and finished with ghee)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

1 cup (200 g) whole wheat kernels (selected example: wheat berries), soaked overnight if possible (estimated edible portion: 200 g)
1 lb (454 g) bone-in lamb shoulder, cut into large pieces
8 cups (1.9 L) water, plus more as needed
1 large onion, quartered
1 tsp (5 g) salt, plus more to taste
1 tsp (5 g) ground black pepper
1 cinnamon stick
2 bay leaves
1 tbsp (15 ml) ghee for cooking, plus 3 tbsp (45 ml) ghee for serving
2 tbsp (30 ml) vegetable oil
Optional: 1 tbsp (12 g) sugar and 1/2 tsp (1 g) ground cinnamon for sprinkling when serving

Instructions

1. If the wheat was soaked, drain it and set it aside.
2. Heat 1 tbsp (15 ml) ghee and the 2 tbsp (30 ml) vegetable oil in a large, heavy pot over medium heat. Briefly brown the lamb pieces on the outside.
3. Add the water, quartered onion, cinnamon stick, bay leaves, and 1 tsp (5 g) salt. Bring to a boil, then reduce the heat, cover, and simmer gently for 1½–2 hours, until the lamb is very tender and beginning to fall from the bone.
4. Remove the lamb and set it aside to cool slightly. Add the drained wheat to the pot and its cooking liquid. Maintain a steady simmer, stirring occasionally, for 45–60 minutes, until the wheat is soft and beginning to break down.
5. Remove and discard the lamb bones. Shred or finely chop the meat and return it to the pot. Continue cooking for 15–30 minutes, mashing with a heavy spoon or hand masher until the mixture becomes a creamy porridge. Add hot water a little at a time if it becomes too thick.
6. Season with ground black pepper and additional salt to taste. Transfer the harees to a serving dish and drizzle with the 3 tbsp (45 ml) serving ghee, melted.
7. If desired, sprinkle with the sugar and ground cinnamon. Serve hot.