Harees (Harissa or Jareesh)
User Reviews
4.5
6 reviews
Excellent
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Prep Time
45 mins
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Cook Time
4 hrs
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Total Time
4 hrs 45 mins
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Servings
8 people
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Course
Main Course
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Cuisine
Middle Eastern, Armenian, Iraqi
Harees (Harissa or Jareesh)
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Harees, also called jareesh or harissa for Armenians is a dish of boiled, crushed or roughly ground wheat, mixed with lamb meat. It is equally popular in Iraq and other Persian Gulf states, especially during the month of Ramadan.
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Ingredients
- 2 lb lamb neck or shoulder with bone
- 6 cups whole wheat berries habb harees or 6 cups pearl wheat (habb durham harees)
- ¾ cup ghee clarified butter
- water
- salt
- pepper
For the seasoning
Option 1
- ½ teaspoon ground cinnamon
- 2 teaspoons ground and roasted cumin
Option 2
- 4 cloves garlic chopped
- 6 pods cardamom
Option 3
- ½ teaspoon cinnamon
- 3 tablespoons caster sugar
Instructions
- Soak the wheat for 8 hours in a large amount of cold water.
- In a large pot, place the pre-soaked and drained wheat, add 1 quart (1 liter) of water, cover and boil until the wheat begins to swell and soften slightly, about 30 minutes.
- While cooking the wheat, soak the lamb in a large amount of lightly salted water.
- When the wheat is soft, rinse and drain the meat.
- In a large cast iron pot or heavy bottom place the wheat and meat. Season with salt and pepper.
- Cover with water until reaching about 2 inches (5 cm) above the wheat and meat. Cover.
- Bring to a boil over high heat, then reduce heat and cook over very low heat for 4 hours, stirring occasionally and removing any foam or fat from the surface.
- Once the wheat is very soft, has lost its shape and most of the water has been absorbed, remove the pot from the heat and let cool a little, then remove the bones.
- If all the water has been absorbed, add about 1 cup (250 ml) of boiling water. If there is too much water but the wheat is cooked, pour off the excess water.
- Shred the lamb if there are any larger pieces left. There should not be any, because almost all the meat will have melted in the wheat.
- Using a medhrab (a specially designed wooden beater) or a large wooden spoon, beat the wheat and meat vigorously until you obtain the consistency of homogeneous and slightly elastic porridge.
- This process can be done by hand but it is also possible to beat it in a food processor or use a hand blender.
- Adjust the seasoning and keep warm.
- Place the ghee in a large pot and season to taste with salt and pepper and add the ingredients of the chosen seasoning option.
- Warm the ghee over low heat and mix well.
- Transfer the wheat porridge to a large earthenware dish and top with the seasoned ghee.
- Serve immediately.
Notes
- For option 2, remove the cardamom pods before serving.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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