Entree: Bahrain – هريس ➤ Harees (Wheat and meat porridge)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 1 1/2 cups (300 g) hulled cracked wheat (jareesh) or coarsely ground whole wheat
- 2 lb (900 g) lamb shoulder or lamb shanks, bone-in
- 8 cups (1.9 L) water (or low-sodium chicken/beef broth for deeper flavor)
- 2 tbsp (30 ml) ghee or clarified butter, plus extra for serving
- 1 large (150 g) onion, quartered
- 2 cinnamon sticks (approx. 6 g)
- 4 green cardamom pods, lightly crushed
- 1 tsp (5 g) kosher salt (adjust to taste)
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cinnamon (for finishing, optional)
- 1 tbsp (12 g) granulated sugar (optional, traditional when served sweet)
- Toasted pine nuts or slivered almonds for garnish (optional)

Instructions

1. Rinse the hulled wheat under cold water until the rinse runs clear; in a large heavy pot combine the wheat, lamb, onion, cinnamon sticks, crushed cardamom pods and water (or broth). Bring to a gentle boil, then reduce to a low simmer, cover and cook slowly for 2 to 3 hours, stirring occasionally—add more water if needed so ingredients remain just covered—until the lamb is very tender and the wheat has plumped and begun to break down.
2. Remove cinnamon sticks, cardamom pods and onion; discard bones and shred the lamb finely into the pot (or remove meat, shred and return). Using a heavy spoon or a wooden mallet against the side of the pot (or an immersion blender briefly, if needed), mash and stir the mixture until it reaches a smooth, porridge-like consistency—cook another 10–20 minutes to thicken, stirring to prevent sticking. Stir in 2 tbsp (30 ml) ghee and adjust salt/pepper. Spread in a serving dish, brush with additional ghee, sprinkle with ground cinnamon and sugar if desired, and garnish with toasted pine nuts or almonds.