Entree: Bahrain – Central Culinary Region – هريس ➤ Harees (Slow-cooked cracked wheat and meat porridge finished to a thick, creamy texture)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 2 hrs

Additional 10 min

Total 2 hrs 10 min

Ingredients

- 2 cups (480 ml) whole milk or water for serving (optional)
- 3 tbsp (45 g) unsalted butter or ghee, plus extra for finishing
- 1 small whole chicken, about 3 lb (1.4 kg), or 2 lb (900 g) bone-in lamb pieces if preferred
- 2 cups (300 g) hulled wheat (soaked cracked wheat or coarsely ground wheat), soaked 4–8 hours or overnight
- 10 cups (2.4 L) water or enough to cover chicken and wheat in the pot
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 whole cinnamon sticks
- 4 whole green cardamom pods, lightly crushed
- 1 tsp (2 g) ground cumin (optional)
- 1 small onion, peeled and halved — about 6 oz (170 g)
- 1 bay leaf
- Ground cinnamon or sugar-cinnamon mix for garnish (optional)

Instructions

1. Rinse and drain 2 cups (300 g) soaked hulled wheat and place in a large heavy pot with 10 cups (2.4 L) water, the whole chicken (about 3 lb/1.4 kg) or lamb pieces, 1 small halved onion, 2 cinnamon sticks, 4 crushed cardamom pods, 1 bay leaf, 1 tsp (5 g) salt, and 1/2 tsp (1 g) pepper. Bring to a gentle boil, skim any foam, then reduce heat to low and simmer partially covered for 1.5–2 hours, stirring occasionally, until the wheat grains are very soft and the meat is falling off the bone.
2. Remove the meat and bones, discard bones and aromatics, shred the meat finely and return it to the pot. Using a wooden spoon, potato masher, or an immersion blender, work the wheat and meat together until the mixture reaches a smooth, thick porridge-like consistency; add up to 1 cup (240 ml) additional water or milk if needed to adjust texture. Stir in 3 tbsp (45 g) butter or ghee, adjust seasoning with salt and pepper, and serve hot drizzled with extra ghee and a light dusting of ground cinnamon or a cinnamon-sugar blend if desired.