Entree: Oman – هريس ➤ Harees (Slow‑cooked cracked wheat and meat porridge)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 2 hrs 20 min

Total 2 hrs 40 min

Ingredients

- 2 lb (900 g) lamb shoulder, bone‑in, cut into 2-inch (5 cm) pieces
- 2 cups (360 g) cracked wheat (coarse bulgur or cracked whole wheat)
- 10 cups (2.4 L) water, plus more as needed
- 6 tbsp (90 ml) ghee or clarified butter, plus extra for serving
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 1 cinnamon stick (about 3 g)
- 4 green cardamom pods (approx. 2 g), lightly crushed
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 4 cloves garlic, minced (12 g)
- Optional garnish: ground cinnamon and a drizzle of ghee

Instructions

1. Rinse the cracked wheat under cold water until water runs clear; drain and set aside.
2. In a large heavy pot, add the lamb pieces, chopped onion, garlic, cinnamon stick, crushed cardamom, and 10 cups (2.4 L) water. Bring to a boil, then reduce to a gentle simmer. Skim any foam off the surface.
3. Simmer uncovered for 1.5–2 hours, or until the lamb is very tender and falling from the bone. Add extra water if the meat becomes exposed.
4. Remove the lamb pieces and set aside to cool slightly. Discard the cinnamon stick and cardamom pods. Strain the cooking liquid into a bowl and reserve 6 cups (1.4 L) of the broth; return the broth to the pot.
5. Add the rinsed cracked wheat to the pot with the reserved broth. Simmer gently, stirring occasionally, until the wheat is soft and starting to break down, about 30–45 minutes.
6. Meanwhile, remove meat from bones, discard bones, and coarsely shred the lamb. Add the shredded lamb back into the pot.
7. Use a wooden spoon, sturdy whisk, or immersion blender to beat and stir the mixture vigorously until it reaches a creamy, uniform porridge consistency. Add more warm broth or water if too thick.
8. Stir in 6 tbsp (90 ml) ghee, 1 tsp (5 g) salt, and 1 tsp (2 g) ground black pepper. Taste and adjust seasoning.
9. Serve hot in bowls with an extra drizzle of ghee and a light dusting of ground cinnamon if desired.