Harees

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
FOOD STYLING BY Waruna Kumara

INGREDIENTS

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

METHOD

  • 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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