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4.5 from 6 votes

Harees (Harissa or Jareesh)

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.

Prep Time
45 mins
Cook Time
4 hrs
Total Time
4 hrs 45 mins
Servings: 8 people
Course: Main Course
Cuisine: Middle Eastern , Armenian , Iraqi

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

    Cup of Yum
  1. Soak the wheat for 8 hours in a large amount of cold water.
  2. 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.
  3. While cooking the wheat, soak the lamb in a large amount of lightly salted water.
  4. When the wheat is soft, rinse and drain the meat.
  5. In a large cast iron pot or heavy bottom place the wheat and meat. Season with salt and pepper.
  6. Cover with water until reaching about 2 inches (5 cm) above the wheat and meat. Cover.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. This process can be done by hand but it is also possible to beat it in a food processor or use a hand blender.
  13. Adjust the seasoning and keep warm.
  14. Place the ghee in a large pot and season to taste with salt and pepper and add the ingredients of the chosen seasoning option.
  15. Warm the ghee over low heat and mix well.
  16. Transfer the wheat porridge to a large earthenware dish and top with the seasoned ghee.
  17. Serve immediately.

Notes

  • For option 2, remove the cardamom pods before serving.