A porridge made with coarsely ground broken wheat that is found in the Gulf, harees is a fine example of slow cooking. The dish, which can be made either with chicken or lamb, is an essential item on an iftar or suhoor menu during Ramadan. We finish ours with cripsy leeks and cumin butter
|Prep time||30 minutes|
|Cook time||60 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the wheat porridge, soak the crushed wheat (or pearl barley) in 1L of water for 6 hours or overnight.
Place the pre-soaked wheat in a large pot along with the rest of water and boil until the wheat is tender.
Heat 2 tbsp of oil in a large pot and add the meat. Season with the salt and cumin and fry until golden. Add the wheat along with enough water to cover. Bring to a boil before lowering the heat and cook for approx. 1 hour, or until tender, stirring occasionally.
Meanwhile, place the leeks and 4 tbsp of olive oil in a small pot and place over a medium heat. Stir until the leeks are golden and crispy. Drain on a paper towel.
To make the cumin butter, heat the butter and cumin seeds together in a small pan, and cook until the butter begins to bubble and brown and the cumin seeds are toasted. Set aside.
Strain the wheat and meat mixture and mix well until it forms a paste-like consistency. Add the rest of the olive oil and adjust the seasoning if necessary.
Serve the harees topped with the cumin butter and crispy leeks.