Iraqi
Harees
Iraqi harees is a slow-cooked wheat and lamb porridge, beaten until the meat and grains become one soft, comforting mixture. It is served hot with a spoonful of samna or ghee and a light dusting of cinnamon.
Watch it madeVillage Food Secrets · 7:24
Ingredients
- hulled whole wheat for harees, rinsed3/4 cup
- bone-in lamb shoulder or shank400g
- water5 cups
- small onion, peeled and halved1
- fine salt1 1/4 tsp, or to taste
- samna or ghee2 tbsp
- ground cinnamon1/4 tsp
Method
- Place the rinsed hulled wheat in a bowl, cover generously with water, and soak overnight.
- Drain the soaked wheat well before cooking.
- Put the lamb, onion, and 5 cups water in a heavy pot and bring to a boil over medium-high heat.
- Skim off the foam from the surface until the broth is clear.
- Add the drained wheat, reduce the heat to very low, cover partly, and simmer gently for about 3 hours, stirring occasionally so the wheat does not stick.
- Remove the lamb pieces and onion from the pot, discard the onion, and pull the lamb meat from the bones.
- Return the shredded lamb to the wheat and discard the bones.
- Continue cooking uncovered over low heat for 30 to 45 minutes, stirring often, until the wheat is very soft and the mixture is thick.
- Beat the harees vigorously in the pot with a wooden spoon or pestle for 10 to 15 minutes, crushing the wheat and lamb together until smooth and stretchy.
- Season with salt and loosen with a splash of hot water if the harees becomes too stiff.
- Spoon the harees into shallow bowls, make a small hollow in the center, and pour hot samna or ghee over the top.
- Dust lightly with ground cinnamon and serve hot.
Common questions
Can I substitute the lamb shoulder or shank with another cut of meat?
Yes. Use any bone-in, well-marbled lamb cut that benefits from long simmering, such as neck or leg shank pieces. Boneless meat works, but bone-in gives better flavor and a richer, more cohesive harees.
How long does harees take from start to finish, including soaking?
Plan on overnight soaking plus about 4 to 4.5 hours of cooking. The wheat needs about 3 hours to soften, then 30 to 45 minutes to thicken, plus 10 to 15 minutes of beating at the end.
What are the most common mistakes when making harees?
The biggest mistakes are not soaking the wheat long enough, cooking too hard instead of gently, and not stirring often enough. That can cause sticking or uneven texture. Also, don’t skip the final beating, which creates the signature stretchy smoothness.
How should I store leftover harees, and does it reheat well?
Store cooled harees in an airtight container in the refrigerator for up to 4 days. It thickens as it sits, so add a splash of water or broth when reheating over low heat, stirring until smooth again.
What is the best way to serve harees, and what goes with it?
Serve it hot, finished with samna or ghee and a little ground cinnamon. It pairs well with extra lamb on top, flatbread, and simple pickles or a salad. The texture should be thick, creamy, and spoonable.