World Flavors Cookbook

Harees (Wheat and Meat Porridge)

An ancient Arabian slow-cooked porridge of cracked wheat and lamb, simmered for hours until the grains dissolve into a silky, savory pudding.

Cuisine: Iraq

Ingredients

• 2 cups cracked wheat (jareesh), soaked overnight
• 500g lamb shoulder, bone-in
• 1 onion
• 1 tsp cinnamon
• 1/2 tsp cardamom
• Salt
• Ghee, cinnamon, and sugar for topping

Instructions

1. Drain wheat. Combine with lamb, onion, spices, and plenty of water.
2. Bring to boil, then reduce to lowest simmer.
3. Cook 4-6 hours (or overnight in slow cooker), stirring occasionally.
4. The wheat should completely break down into a smooth porridge.
5. Remove bones. Blend or whisk until silky smooth.
6. Serve in bowls topped with melted ghee, a dusting of cinnamon, and optional sugar.