Chef Waruna Kumara from the Arabian Tea House in Dubai’s Bastakiya shows us how to prepare an Emirati dish that is traditionally eaten during suhoor by those who are fasting
A porridge-style dish called Harees, prepared with lamb or chicken
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A porridge-style dish called Harees, prepared with lamb or chicken
August 01, 2018
Level Easy
Preparation Time 1 hour
Cooking Time 3 hours
Serves 6
PHOTO BY Aasiya Jagadeesh
RECIPE BY Waruna Kumara


1kg harees or pearled durum wheat
1kg boneless spinneysFOOD Organic Australian Lamb or spinneysFOOD Chicken
2 tsp spinneysFOOD Ground Cumin
½ cup olive oil
spinneysFOOD Salt and Black Pepper


  • 1

    Soak the crushed wheat in water for 6 hours or overnight.

  • 2

    Place the pre-soaked wheat in a large pot, add 2 litres of water and boil until the wheat is tender.

  • 3

    In a large, heavy-bottomed pot, add the wheat and the meat with a little salt and pepper and enough water to cover. Bring to the boil then cook on a low heat for 2 hours or until tender.

  • 4

    Strain the wheat and meat and mix vigorously until you have a paste-like consistency.

  • 5

    Add the cumin, olive oil, salt and pepper and mix well.

  • 6

    Drizzle with olive oil and serve warm.


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