Entree: United Arab Emirates – National Cuisine – الهريس ➤ Al-Harees (Wheat and meat porridge)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 50 min

Total 2 hrs 20 min

Ingredients

- 3 lb (1.4 kg) lamb shoulder, bone-in, approx. 2.5 lb (1.1 kg) usable meat
- 2 cups (340 g) hulled wheat (soaked in water overnight and drained)
- 10 cups (2.4 L) water, plus more if needed
- 1 large onion, about 8 oz (225 g), halved
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 2 bay leaves
- 2 cinnamon sticks
- 4 tbsp (60 ml) ghee or clarified butter, plus extra for serving
- 1 tsp (2 g) ground cinnamon, for sprinkling
- Optional: 2 tbsp (30 g) sugar, for serving (traditional for some households)

Instructions

1. Rinse the soaked hulled wheat under cold water and drain. Reserve.
2. In a large heavy-bottomed pot or Dutch oven, place the lamb shoulder, halved onion, bay leaves, and cinnamon sticks; cover with 10 cups (2.4 L) water and bring to a simmer over medium heat.
3. Skim any foam from the surface, reduce heat to low, cover, and simmer gently for about 1.5–2 hours until the meat is very tender and almost falling from the bone.
4. Remove the lamb and strain the broth into a clean pot; discard the onion, bay leaves, and cinnamon sticks. Remove meat from bones and shred finely with forks; set shredded meat aside and return bones to the broth if extra flavor is desired for an additional 15–20 minutes, then discard bones.
5. Add the drained hulled wheat to the strained broth and bring to a simmer; cook gently, stirring occasionally, until the grains begin to break down and soften, about 45–60 minutes. Add more hot water if the mixture becomes too thick before the wheat is fully soft.
6. Stir the shredded lamb into the softened wheat, add 2 tsp (10 g) salt and 1 tsp (2 g) black pepper, and continue cooking over low heat, stirring frequently to prevent sticking, until the wheat and meat are fully amalgamated into a thick porridge (harees) — about 15–30 minutes. Adjust seasoning.
7. Off the heat, stir in 4 tbsp (60 ml) ghee until incorporated for a glossy, rich finish.
8. Serve hot in a large communal dish or individual bowls, sprinkled with 1 tsp (2 g) ground cinnamon and extra ghee; offer sugar on the side if desired.