Harees
A traditional dish usually eaten during Ramadan, Harees is a wholesome food and is generaly eaten as the main meal.
Harees Ingredients
| Lamb (with bones) |
1kg |
| Harees (soaked wheat) |
1kg |
| Salt |
To taste |
| Butter |
To taste |
Preparation
• Soak the Harees wheat overnight then drain in the morning before preparing
• Wash the meat and place it in a pot. Add water and boil for five minutes
• Drain the meat and throw away the water
• Put the meat back in the pot and again cover with water (about 3/4 of the pot) and add Harees
• Bring to the boil. Reduce heat to simmer, stirring regularly until well cooked.
• When cool, take out the meat and remove the bones
• Drain the wheat and keep the soup in a separate bowl. Salt the wheat then add this to the meat and blend.
• Gradually add the soup back in to create the right consistency, which should be thick.
Serve Harees in bowls adding butter on top as desired.
Recipe courtesy
Share this page...
|