Al Harees

Al Harees also known as Jareesh is a Middle Eastern Recipe of cooked, cracked, or coarsely-ground wheat, blend with meat. Its substance varies between a dish and a dumpling. Al Harees is a well-liked dish best-known in the Middle Eastern countries of the Persian Gulf, particularly in the month of Ramadan.

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Meal Plan
Servings
4People
Nutrition Facts
Al Harees
Amount Per Serving
Calories 4 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.04g 0%
Cholesterol 1mg 0%
Sodium 8mg 0%
Total Carbohydrates 0.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 0.3g 1%
Vitamin A 0.5%
Vitamin C 1%
Calcium 0.1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.
  • Course Lunch
  • Cuisine Emarati (UAE) Recipes

Ingredients :

  • 2 cups al harees For best results you will need to soak the harees (wheatberries) overnight or for at least 8 hours., wheatberries
  • 1 kilo/pound chicken or lamb
  • 2 sticks cinnamon
  • 1 tbsp black pepper powder
  • 2-3 tbsp Salt
  • water as needed
  • melted butter as needed
Servings Plan: People
Select Units :
  • Course Lunch
  • Cuisine Emarati (UAE) Recipes

Ingredients :

  • 2 cups al harees For best results you will need to soak the harees (wheatberries) overnight or for at least 8 hours., wheatberries
  • 1 kilo/pound chicken or lamb
  • 2 sticks cinnamon
  • 1 tbsp black pepper powder
  • 2-3 tbsp Salt
  • water as needed
  • melted butter as needed
Servings Plan: People
Select Units :
Nutrition Facts
Al Harees
Amount Per Serving
Calories 4 Calories from Fat 2
% Daily Value*
Total Fat 0.2g 0%
Saturated Fat 0.04g 0%
Cholesterol 1mg 0%
Sodium 8mg 0%
Total Carbohydrates 0.4g 0%
Dietary Fiber 0.1g 0%
Sugars 0.1g
Protein 0.3g 1%
Vitamin A 0.5%
Vitamin C 1%
Calcium 0.1%
Iron 0.2%
* Percent Daily Values are based on a 2000 calorie diet.

Instructions :

  1. Boil the chicken or the meat until tender. After boiling until tender, debone your chicken or lamb. Save the stock to use later on in this recipe.
  2. In a large pot, add the harees, deboned chicken or lamb, cinnamon, salt, pepper, and the stock. Add water if needed. The stock/water need to cover the harees by about 2 or 3 inches.
  3. Bring to a boil and then turn down the fire/heat to low. Let it boil, boil, boil until it reduces to a watery oatmeal-like consistency. Total cooking time will be about 1 hour Blend the harees. Using a hand mixer, blend the harees in the pot until smooth. It won’t be entirely smooth. You can also use one of those hand blenders to do the job.
  4. The harees when ready will have a thick consistency. Serve on a small platter and spoon the samen (clarified butter) or melted butter on top to cover. Some people will decorate the top of the harees with powdered cinnamon in a simple pattern.
Recipe Notes :

Recipe Notes
While on step 3, be sure to check every 10 minutes and just stir the pot so that the harees won’t burn at the bottom.

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