A dish of Persian-Arabic origin spread throughout the Gulf, harees is especially popular during Ramadan in the United Arab Emirates, valued for its comforting texture and laborious preparation.
International
Al Harees
Traditional Emirati Al Harees - Slow Cooker Wheat and Meat, Authentic Step by Step Recipe.
- United Arab Emirates
- Main course
- High protein
- medium
20 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 24 g
- Carbohydrates 42 g
- Fat 16 g
Story behind the dish
Preparation
Al Harees is a preparation from the United Arab Emirates with medium difficulty. Reserve about 200 minutes in total (20 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 300 g cracked wheat (for harees).
- Have ready: 800 g of chicken or lamb.
- Have ready: 1 onion.
- Have ready: Clarified butter (ghee).
- Have ready: Cinnamon powder.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Soak cracked wheat in water for several hours or overnight
Soak the cracked wheat in water for several hours or overnight. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the meat with the onion and plenty of water until it is very…
Cook the meat with the onion and plenty of water until it is very tender and falls off the bone, reserving the broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the drained wheat to the meat cooking broth
Add the drained wheat to the meat cooking broth. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook over very low heat
Cook over very low heat, stirring frequently, for 2-3 hours, adding water or broth if necessary. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Shred the meat and mix it with the wheat
Shred the meat and mix it with the wheat, continue stirring until you obtain a thick and homogeneous porridge (puree-like texture). Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result. Reduce heat to medium so that the liquid concentrates flavor without burning the bottom. Watch the exact point indicated; An extra minute can alter the result.
Reduce heat to medium so that the liquid concentrates flavor without burning the bottom.
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Serve hot with a splash of melted ghee and a pinch of cinnamon…
Serve hot with a splash of melted ghee and a pinch of cinnamon on top. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Stirring frequently for hours is essential to achieve the characteristic creamy texture; It is traditionally beaten with a wooden mallet.
- The dish should be completely homogeneous, without distinct pieces of wheat or meat.
Variations
- Harees with sugar (sweet version, less common).
- Faster version with a slow cooker.
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