The forbidden oatmeal of the Arabian peninsula, this simple, hearty dish is a favorite of many countries.
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In the heart of Bahrain's culinary heritage lies a dish that embodies centuries of tradition and flavor: Harees. This beloved dish, with roots tracing back to ancient times, holds a special place in Bahraini cuisine and culture.
Let's take a journey through the history and essence of Harees, exploring its origins, ingredients, and significance in Bahraini society.
Harees, also spelled as Haris or Jareesh in different regions, is a hearty porridge-like dish made from wheat and meat, typically chicken or lamb. Its preparation involves slow-cooking the wheat and meat together until they form a smooth, creamy texture. The dish is seasoned with a blend of spices, often including cinnamon, cardamom, and nutmeg, imparting a rich and aromatic flavor.
The origins of Harees can be traced back to the ancient Middle East, where it was a staple dish enjoyed by various civilizations, including the Sumerians, Babylonians, and Assyrians. Over time, Harees spread across the region, becoming a cherished part of Arabian cuisine.
In Bahrain, Harees holds a significant cultural and culinary importance. Traditionally, it is served during special occasions and celebrations, such as weddings, Ramadan, and other festive gatherings. Its preparation often involves communal cooking, with family members and neighbors coming together to share the experience of making this beloved dish.
The process of making Harees is as much about community and tradition as it is about cooking. Families take pride in passing down their own unique recipes from generation to generation, each adding their own twist to the classic dish. While the basic ingredients remain the same, variations in spices and cooking methods contribute to the diversity of Harees recipes across Bahrain.
Beyond its cultural significance, Harees also holds nutritional value. Packed with protein, carbohydrates, and essential nutrients, it provides sustenance and energy, making it a popular choice for breaking the fast during Ramadan or fueling festive celebrations.
Today, Harees continues to be a cherished dish in Bahraini homes and restaurants, preserving the rich culinary heritage of the region. While modernization and globalization have introduced new foods and influences, Harees remains a timeless symbol of Bahraini identity and tradition.
Whether enjoyed as a comforting meal with family or savored during a joyous celebration, Harees reminds us of the enduring connection between food, culture, and community. As Bahrain continues to evolve, this beloved dish serves as a reminder of the enduring traditions that enrich its culinary landscape.
Bahraini Harees Recipe
Prep time 8 hours | Cook time 2.5 hours | Serves 6
Ingredients:
2 cups wheat berries
1 kilogram bone in chicken or lamb
6 cups water
2 cinnamon sticks
Salt, to taste
Butter or ghee, for serving
Ground black pepper, for garnish
Instructions:
Rinse the wheatberries thoroughly under cold water until the water runs clear. Drain well. Put back into water and soak for minimum 8 hours, best over night.
In a large pot, add chicken or lamb and water and poach on medium heat until meat is tender.
Once meat is cooked, remove for stock and separate meat from the bone. Skim stock and set to the side.
Remove the water from the soaked wheatberries and add to a new large pot. Add in stock about three fingers above the wheatberries, as well as cinnamon sticks, salt. Cook over medium heat until wheatberries are extremely tender, 1.5-2 hours. Add stock as it evaporates.
When everything is tender. Add in your shredding meat and cook for another hour, or until everything is soft. Remove cinnamon sticks.
Using a potato masher or immersion blender, mash the cooked wheat and meat mixture until smooth and creamy. Alternatively, you can transfer the mixture to a blender and blend until smooth, then return it to the pot.
Continue cooking over low heat for another 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Once the Harees reaches your desired consistency (it should be thick and creamy), remove it from the heat.
To serve, ladle the Harees into bowls. Top each serving with a knob of butter or ghee, a sprinkle of ground black pepper, and chopped fresh parsley or cilantro, if desired.
Serve hot as a main dish or as part of a larger meal. Harees pairs well with flatbread, such as khubz or pita, and can be accompanied by a side of yogurt or a fresh salad.
Enjoy this comforting and nourishing Bahraini classic with your loved ones, savoring the rich flavors and cultural heritage it embodies!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
If you want to try to make more flavors of Middle East & North Africa region, check out the links my recipes below.
Middle East
Bahraini Harees - A humble mash of chicken and wheat
Emirati Luqaimat - Yeasted donuts in a sweet a fragrant syrup
Israeli Tahina - A delightful sesame sauce for any use.
Jewish Cholent - A hearty, beefy overnight stew.
Jordanian Kanafe - A show-stopping crispy cheese cake.
Lebanese Kibbeh - A crunchy, meaty stuffed bulgar dish.
Palestinian Maqluba - A towering one pot spiced rice and meat dish.
Syrian Hummus - A classic take on a perfect starter.
Turkish Imam Bayildi - A dish of roasted eggplant with a cumin infused tomato sauce.
North Africa
Algerian Mahjouba - A thin, semolina flatbread stuffed with tomatoes and onions
Egyptian Basboosa - A sweet semolina cake with simple syrup.
Egyptian Foul - A typical Egyptian breakfast made of stewed fava beans and good bread.
Libyan Bazin - A hearty stew served with mashed wheat.
Moroccan Couscous - A true North African classic featuring lamb and raisins.
Tunisian Ojja - A spicy and tomato-y egg dish.
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