Entree: Qatar – هريس ➤ Harīs (Wheat and meat porridge)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs

Additional 4 hrs

Total 6 hrs

Ingredients

- 2 cups (360 g) cracked wheat (burghul or coarsely crushed whole wheat)
- 1 whole chicken, approx. 3 lb (1.36 kg) — rinsed and trimmed of excess fat (or 2 lb / 900 g lamb shoulder, bone-in)
- 8 cups (1.9 L) water, plus more as needed (divided)
- 1 large onion, peeled and halved — about 1 cup (150 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 cinnamon stick (optional)
- 3 tbsp (45 g) unsalted butter or ghee, plus extra to serve
- 1/2 tsp (1 g) ground white pepper or black pepper
- 1/4 tsp (1 g) ground cardamom (optional)
- Pinch of ground cinnamon for garnish (optional)

Instructions

1. Rinse the cracked wheat under cold water until the water runs clear, then soak in 4 cups (960 ml) cold water for at least 4 hours or overnight. Drain and set aside.
2. In a large heavy-bottomed pot, combine the whole chicken, 4 cups (960 ml) water, the halved onion, 1 tsp (5 g) salt and the cinnamon stick (if using). Bring to a gentle boil, then reduce heat to low and simmer uncovered until the chicken is fully cooked and tender, about 35–45 minutes.
3. Remove the chicken from the pot and reserve the cooking liquid. When cool enough to handle, pull the chicken meat from the bones and shred it finely; discard bones and skin. Measure out about 3–4 cups (720–960 ml) of the reserved broth and keep warm (add water if needed to reach volume).
4. Return the shredded chicken to the pot with the soaked, drained cracked wheat. Add the reserved warm broth so the mixture is just covered (about 3–4 cups / 720–960 ml) and bring to a low simmer.
5. Cook the wheat and chicken mixture gently, stirring frequently and breaking up grains and meat with the back of a wooden spoon or a potato masher. Add additional hot water or broth as needed to maintain a thick porridge consistency. Total cooking time to merge into a smooth cream is about 1–1½ hours; simmer until grains are soft and mixture homogenous.
6. Stir in 3 tbsp (45 g) butter or ghee, white pepper and cardamom (if using). Continue to cook and stir for another 10–15 minutes until very smooth and glossy. Adjust salt to taste.
7. To serve traditionally, transfer harees to a shallow serving dish, make a swirl in the center and top with a knob of ghee or butter and a light dusting of ground cinnamon. Serve hot spooned into bowls.