Slow-cooked cracked wheat and lamb simmered with warm Gulf spices until it takes on a creamy, porridge-like consistency. A traditional pre-Islamic suhoor dish from the Arabian Peninsula.
Harees is one of the oldest dishes of the Arabian Peninsula, going back thousands of years to pre-Islamic times.
It was cooked for special occasions, holidays, and suhoor. During Ramadan it remains a classic choice for anyone who wants a hearty suhoor that carries them through long hours of fasting.
In a large pot, place the lamb with the onion, salt, cloves, cardamom, and about a liter of water. Bring to a boil, lower the heat, and leave for 2 hours until the meat is cooked and pulls away from the bone.
Drain the soaked wheat and add it to the lamb in the pot. Keep cooking on low heat for another hour, stirring every 10 minutes.
Lift out the bones and shred the lamb with your fingers into thin strips. Return it to the pot and keep stirring.
Add the cumin, turmeric, ginger, cinnamon, and black pepper. Melt half the ghee and add it in, stirring well. Cook on low heat for 15 minutes, stirring, until the harees takes on a creamy consistency.
Pour the harees into a wide plate and garnish with the melted ghee, cumin, and parsley. Serve hot with bread or dates.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Spiced Lamb Harees, and how to fix them:
Add a cup of stock and let it simmer for 10 minutes. High heat dries it out fast.
Extend the boiling time by an hour. Frozen meat needs longer.
Lower the heat and stir more. Slow cooking releases the starch and thickens it.
Add an extra pinch of cumin and a drizzle of melted ghee just before serving.
Three days. Reheat with a spoonful of ghee.
Two months. Let it thaw overnight in the refrigerator.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| lamb | beef | 1:1 | Add 30 minutes to the cooking time. |
| cracked wheat | whole wheat | 1:1 | Add an hour to the cooking time. |
| local ghee | oil | 1:1 | A lighter version but less rich. |
| Ingredient | 4 people | 8 people | 12 people |
|---|---|---|---|
| Lamb | 500 g | 1000 g | 1500 g |
| Wheat | 300 g | 600 g | 900 g |
| Ghee | 80 g | 160 g | 240 g |
| Broth | 1 L | 2 L | 3 L |
Soaking the wheat for 4 hours shortens cooking time and gives a smoother texture. Stir every 10 minutes during the final cook to prevent sticking. The bone gives a flavor that boneless lamb cannot replace.
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