The Comfort Food of Oman
Harees is a beloved dish in Oman and throughout the Arabian Gulf region, especially during the holy month of Ramadan. This hearty porridge combines wheat berries and tender meat, slow-cooked until they merge into a smooth, comforting consistency that's perfect for breaking the fast.
The name "Harees" comes from the Arabic word for "mashed" or "crushed," referring to the technique of beating the cooked wheat and meat mixture until it reaches the desired creamy texture. This dish dates back centuries and is considered both a staple comfort food and a celebratory dish.
What makes Omani Harees special is its simplicity—with just a few ingredients, the long, slow cooking process transforms basic elements into something truly extraordinary. The dish is typically finished with a generous drizzle of ghee (clarified butter) and a sprinkle of cinnamon, adding richness and aromatic warmth to this nourishing meal.
Preparation Time
1 hour (plus 8 hours soaking time)
Cooking Time
3-4 hours
Serves
6 people
Difficulty
Moderate
Ingredients
- 2 cups wheat berries (hulled wheat), soaked overnight
- 500g lamb or chicken (bone-in for more flavor)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons ghee (clarified butter), plus more for serving
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon, plus more for serving
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- Salt to taste
- 8 cups water or chicken broth
Note:
If wheat berries are difficult to find, you can substitute with pearl barley or a combination of cracked wheat and steel-cut oats, though the texture and cooking time may vary.
Instructions
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Soak the wheat
Place the wheat berries in a large bowl and cover with water. Let soak overnight or for at least 8 hours. This step is essential for softening the wheat and reducing cooking time.
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Prepare ingredients
Drain the soaked wheat berries and set aside. Rinse the meat and pat dry with paper towels. Chop the onion and mince the garlic.
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Start cooking
In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of ghee over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.
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Add meat and spices
Add the meat to the pot and brown on all sides, about 5-7 minutes. Add the ground cardamom, cinnamon, black pepper, cloves, and salt. Stir to coat the meat with the spices and let them bloom in the heat for about 1 minute to release their aromas.
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Cook the harees
Add the drained wheat berries to the pot along with 8 cups of water or broth. Bring to a boil, then reduce the heat to low. Cover the pot with a tight-fitting lid and simmer for 3-4 hours, stirring occasionally to prevent sticking. The wheat should become very soft and the meat should be falling off the bone.
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Shred the meat
When the meat is tender, remove it from the pot. Discard any bones and shred the meat into small pieces using two forks. Return the shredded meat to the pot and stir to combine with the wheat mixture.
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Achieve the right consistency
Continue to cook for another 15-20 minutes, stirring frequently. The mixture should be thick and porridge-like. To achieve the traditional smooth texture, use an immersion blender to partially blend the mixture, or beat vigorously with a wooden spoon for about 5-10 minutes. This step is what gives harees its characteristic creamy consistency.
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Finish and serve
Taste and adjust seasoning if necessary. Transfer the harees to a serving dish. Make a slight depression in the center and add the remaining tablespoon of ghee. Sprinkle with ground cinnamon. Serve hot.
Tips for Perfect Harees
- Wheat selection: Look for whole wheat berries (sometimes called wheat groats) in Middle Eastern markets or health food stores. Hulled wheat works best for this dish.
- Soaking time: Don't skip the soaking step for the wheat. This significantly reduces cooking time and helps achieve the right texture.
- Cooking vessel: A heavy-bottomed pot or Dutch oven works best for the long, slow cooking process and helps prevent burning.
- Consistency: Traditional Omani Harees should be smooth but with some texture remaining. You can adjust the consistency by adding more water if it becomes too thick during cooking.
- Beating technique: If you don't have an immersion blender, the traditional method involves vigorously beating the mixture with a wooden spoon or a specialized tool called a "midrab" in Arabic.
- Slow cooker option: This dish can be adapted for a slow cooker. After browning the meat and sautéing the onions and spices, transfer everything to a slow cooker with the soaked wheat and cook on low for 8-10 hours.
Serving Suggestions
In Oman, Harees is traditionally served:
- With a generous drizzle of melted ghee and a sprinkle of cinnamon on top
- Accompanied by a simple salad of cucumber, tomato, and onion to contrast with the rich, creamy texture
- Sometimes with a side of pickled vegetables for a tangy contrast
- During Ramadan, as part of the Iftar (breaking of the fast) meal
- At special occasions and celebrations, where it may be served in a communal dish
Harees is best enjoyed fresh and hot. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When reheating, add a little water or broth to loosen the consistency, as it tends to thicken when cooled.
Cultural Significance
Harees holds a special place in Omani culinary traditions, particularly during Ramadan. The dish is not only valued for its nutritional benefits—providing sustained energy through its combination of complex carbohydrates and protein—but also for its ability to bring people together around the dining table.
In many Omani households, the preparation of Harees is a communal activity, with family members taking turns to stir and beat the mixture. This dish exemplifies the importance of sharing and community in Omani food culture, where meals are often served family-style and enjoyed together.
While our recipe offers a way to recreate this treasured dish at home using modern conveniences, the heart of Harees remains unchanged—a testament to the ingenious simplicity of traditional Omani cuisine that transforms humble ingredients into dishes of remarkable depth and comfort.
