Harees

Harees is a traditional dish originating from the Middle East. It is a type of porridge made from wheat and meat, typically chicken or lamb. The dish is slow-cooked for several hours, resulting in a creamy consistency. Harees is often served during the holy month of Ramadan and other festive occasions.

Etymology

The term "Harees" comes from the Arabic word "Hareesa," which means "to mash" or "to crush." This refers to the process of mashing the wheat and meat together to create the dish's distinctive texture.

Preparation

Harees is prepared by soaking wheat in water until it splits open. The wheat is then drained and mixed with meat, usually chicken or lamb. The mixture is slow-cooked for several hours until it reaches a creamy consistency. Spices such as cinnamon, cardamom, and nutmeg are often added for flavor. Some variations of the dish also include rice or barley.

Variations

There are several regional variations of Harees. In the Armenian cuisine, a similar dish known as Harissa is made with chicken and coarsely-ground wheat. The dish is traditionally served on Easter Sunday to commemorate the Armenian genocide.

In the Indian subcontinent, a similar dish known as Haleem is popular. Haleem is made with wheat, lentils, and meat, and is slow-cooked for up to eight hours.

See also

• List of porridges
• List of Middle Eastern dishes

References

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