Entree: Saudi Arabia – Najd – هريس ➤ Harees (Slow-cooked wheat and meat porridge pureed to a creamy, savory consistency and finished with ghee)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs 30 min

Total 2 hrs 45 min

Ingredients

- 1 cup (200 g) whole wheat kernels or cracked wheat, soaked overnight if possible
- 1 lb (454 g) lamb shoulder, bone-in, cut into large pieces
- 8 cups (1.9 L) water, plus more as needed
- 1 large onion, quartered
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- 1 cinnamon stick
- 2 bay leaves
- 1 tbsp (15 ml) ghee for cooking, plus 3 tbsp (45 ml) ghee for serving
- 2 tbsp (30 ml) vegetable oil
- Optional: 1 tbsp (12 g) sugar and 1/2 tsp (1 g) ground cinnamon for sprinkling when serving

Instructions

1. Drain soaked wheat and set aside. In a large heavy pot, heat 1 tbsp (15 ml) ghee with 2 tbsp (30 ml) oil over medium heat and brown the lamb pieces briefly to color the exterior.
2. Add 8 cups (1.9 L) water, quartered onion, cinnamon stick, bay leaves, and 1 tsp (5 g) salt. Bring to a boil, reduce heat, cover, and simmer gently 1.5–2 hours until meat is very tender and beginning to fall from the bone.
3. Remove the lamb pieces and set aside to cool slightly. Add the drained wheat to the pot with the cooking liquid. Increase heat to maintain a steady simmer and cook, stirring occasionally, 45–60 minutes until the wheat kernels have softened and begun to break down.
4. Remove bones from the lamb, shred or finely chop the meat, and return the meat to the pot. Continue cooking and mash the mixture with a heavy spoon or use a hand masher to break down any remaining whole grains and create a creamy porridge; cook an additional 15–30 minutes, adding hot water a little at a time if too thick.
5. Adjust seasoning with salt and pepper. Transfer to a serving dish, drizzle with 3 tbsp (45 ml) melted ghee, and optionally sprinkle a light dusting of sugar and ground cinnamon if desired. Serve hot.