Entree: United Arab Emirates – Northern Culinary Region – الهريس ➤ al-harees (Slow-cooked wheat and meat porridge finished with ghee)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 50 min

Total 3 hrs 5 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, cut into large pieces
- 2 cups (340 g) hulled wheat (wheat berries)
- 10 cups (2.4 L) water
- 4 tbsp (60 ml) ghee or clarified butter, plus extra for serving
- 2 cinnamon sticks (about 6 g)
- 6 green cardamom pods, lightly crushed (about 3 g)
- 1 1/2 tsp (9 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- Optional: 1/2 tsp (1 g) ground cinnamon for garnish

Instructions

1. Rinse the hulled wheat under cold water until the rinse runs clear, then soak in cold water for at least 4 hours or overnight; drain before using.
2. In a very large heavy-bottomed pot, place the lamb pieces, soaked hulled wheat, cinnamon sticks, crushed cardamom pods, and 10 cups (2.4 L) water. Bring to a brisk simmer over medium-high heat.
3. Skim any foam that rises to the surface, reduce heat to low, cover, and simmer gently for 2½–3 hours, stirring occasionally, until the lamb is extremely tender and the wheat grains begin to break apart.
4. Remove the lamb pieces and set aside to cool slightly. Remove and discard the cinnamon sticks and cardamom pods. When cool enough to handle, pick the meat from the bones and shred or chop into very small pieces, discarding bones and excess fat.
5. Return the shredded meat to the pot. Using a long-handled wooden spoon, potato masher, or an immersion blender, stir and mash the mixture until the wheat and meat combine into a thick, creamy porridge. If needed, add up to 1 cup (240 ml) hot water to loosen to desired consistency.
6. Stir in 4 tbsp (60 ml) ghee, taste, and adjust salt and pepper. Cook uncovered on low for another 10–15 minutes, stirring frequently to prevent sticking and to achieve a smooth texture.
7. Serve hot in bowls, drizzled with additional ghee and a light sprinkle of ground cinnamon if desired.