Entree: Saudi Arabia – Hijaz – هريس ➤ Harees (Slow-simmered cracked or hulled wheat porridge cooked with meat until creamy)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 2 hrs 40 min

Total 2 hrs 55 min

Ingredients

- 2 lb (900 g) lamb shoulder, cut into large pieces
- 2 cups (370 g) hulled wheat or coarsely cracked wheat (soaked overnight)
- 10 cups (2.4 L) water or light meat stock
- 1 tsp (6 g) fine sea salt, plus more to taste
- 1 tsp (2 g) ground black pepper
- 2 whole cinnamon sticks
- 6 whole green cardamom pods, lightly crushed
- 1 large onion, quartered
- 4 tbsp (60 g) unsalted ghee or clarified butter, plus extra for serving
- 1 tbsp (15 g) sugar (optional, for garnish)
- 1 tsp (2 g) ground cinnamon (optional, for garnish)

Instructions

1. Rinse the soaked wheat until water runs clear. In a large heavy pot, combine the lamb, soaked wheat, water or stock, quartered onion, cinnamon sticks, and crushed cardamom. Bring to a gentle boil, skim any foam, then reduce heat to a low simmer, cover partially, and cook for 2 to 2 1/2 hours until the lamb and wheat are very tender.
2. Remove the lamb pieces and set aside to cool slightly. Discard the cinnamon sticks and onion. Shred the lamb meat and return to the pot. Using a wooden pounder, heavy masher, or an immersion blender, mash or pulse the mixture in batches until the wheat and meat form a thick, creamy porridge with some texture. Stir in ghee, season with salt and pepper to taste, and simmer uncovered for another 10–15 minutes, stirring frequently to prevent sticking. Serve hot with a drizzle of ghee and a dusting of ground cinnamon and sugar if desired.