UAEEmirati Harees
Presented by
Basheer Mohammad Salem Abu Abdo
Worldchefs Certified Executive Chef · Cloud Kitchen Specialist
Master Member · United Arab Emirates
- Yield
- 4–6 servings
- Preparation
- 8 hours soaking + 30 minutes preparation
- Cooking
- Approximately 4 hours
- Difficulty
- Medium
Harees is one of the oldest and most iconic dishes of traditional Emirati cuisine and, more broadly, of the Arabian Peninsula.
Its remarkably simple composition — whole wheat, meat, water, salt and ghee — reflects a culinary technique passed down through generations. Long, slow cooking transforms the wheat and meat into an exceptionally smooth, almost creamy mixture with a rich yet delicate flavour.
In the United Arab Emirates, Harees is deeply connected with hospitality, family and the tradition of sharing food. It holds a special place on the table during Ramadan, Eid celebrations, weddings, family gatherings and other important occasions.
Harees beautifully expresses the philosophy of traditional Emirati cuisine: simple ingredients, patience, slow cooking and profound respect for culinary heritage. Recipe developed and submitted by Chef Basheer Mohammad Salem Abu Abdo, Regional Executive Chef — United Arab Emirates Representative, Tastynation Global.
Ingredients
- 1 kg lamb shoulder or lamb shank, bone-in
- 500 g whole Harees wheat
- 2.5 litres hot water
- 12 g sea salt
- 80 g clarified butter (ghee)
Optional garnish
- 30 g melted ghee
- 2 g ground cinnamon
Preparation
- 1
Wash the wheat thoroughly under running water. Place it in a large bowl, cover generously with water and leave to soak for approximately 8 hours or overnight. Drain well before cooking.
- 2
Place the lamb in a heavy-bottomed pot, add the hot water and gradually bring to a boil. Carefully skim off any foam that rises to the surface to ensure a clean and balanced flavour.
- 3
Add the soaked wheat and salt. Reduce the heat to very low and cook slowly for approximately 3½–4 hours, until the lamb is exceptionally tender and the wheat has almost completely broken down.
- 4
Carefully remove all the bones from the lamb.
- 5
Using a sturdy wooden spoon or suitable kitchen tool, vigorously work the meat and wheat together until fully incorporated, creating the characteristic thick, smooth and velvety texture of Harees.
- 6
Add the 80 g of ghee and mix thoroughly. Continue cooking over very low heat for another 20–30 minutes, stirring regularly to prevent sticking and to achieve a perfectly homogeneous consistency.
Plating
Serve the Harees hot in a deep serving dish or traditional platter. Make a shallow well in the centre and drizzle with a little warm melted ghee, finishing if desired with a very light dusting of ground cinnamon.
Serving suggestion — For the most authentic result, use bone-in lamb and whole Harees wheat. The secret of this dish does not lie in complex ingredients, but in time and patience — slow cooking and thoroughly working the wheat together with the tender meat are essential for its distinctive silky texture.
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