Harees Bahraini
Whole harees wheat and bone-in lamb slowly cooked, deboned and beaten smooth.
Preparation: 30 min · Cooking: 3 hr 45 min · Total: 12 hr 30 min · 6 servings
Ingredients
- 500 g dry whole harees wheat berries
- 3 tbsp melted ghee for topping
- 500 g raw bone-in lamb shoulder pieces
- 2500 ml initial boiling cooking water
- 500 ml boiling water reserve, up to the stated amount if needed (optional) — Conditional, not added automatically; up to 2000 ml at fourfold.
- 1.5 tsp salt
- 1 tbsp combined ground cinnamon and icing-sugar garnish, optional (optional) — 1 tbsp total mixture, not 1 tbsp of each; fourfold 4 tbsp total.
- separate wheat-soaking water, discarded
Instructions
Measure base and conditional reserve
For 6 servings measure 500 g dry wheat, 500 g raw bone-in lamb and 2500 ml initial cooking water. Reserve up to 500 ml boiling water only if needed; at 24 servings use 2000 g wheat/lamb, 10000 ml initial water and up to 2000 ml reserve. Soaking water is separate and completely discarded.
Soaking water is separate and completely discarded.
Soak wheat in the refrigerator
Cover wheat with separate water and soak in the refrigerator at 4°C or colder for 6–8 hours, following its packet. Drain fully and discard all soaking water. The 8-hour timer is a reminder, not proof of readiness; soaking is included in the estimated total elapsed time. Keep raw lamb separately refrigerated.
Keep raw lamb separately refrigerated.
Soak wheat in the refrigerator: 28800 seconds
Bring lamb and wheat to a boil
Put unwashed raw lamb and drained wheat in a large heavy pot with 2500 ml fresh cooking water. Bring to a boil over high heat and skim foam with a clean spoon. Stir in the measured 1.5 tsp salt.
Stir in the measured 1.5 tsp salt.
Simmer slowly and stir the bottom
Cover with an ordinary non-airtight lid and simmer on the lowest heat for about 3.5 hours. Open periodically and stir the bottom deeply to prevent scorching. Add small amounts from the measured boiling reserve only if too dry, up to 500 ml at base yield. Continue until wheat is fully soft and meat tender; time does not multiply with servings.
Continue until wheat is fully soft and meat tender; time does not multiply with servings.
Simmer slowly and stir the bottom: 12600 seconds
Verify lamb, then remove every bone
Check several thick lamb centres away from bone to the owner-selected 74°C target and tenderness, with fully soft wheat. Take the pot off heat. With clean tools remove every bone and cartilage fragment before any beating or blending; inspect the mixture carefully.
With clean tools remove every bone and cartilage fragment before any beating or blending; inspect the mixture carefully.
Beat off heat until smooth
Beat the completely deboned hot mixture with a sturdy wooden paddle until meat and wheat form a smooth, uniform, elastic porridge. Keep hands and face away from hot splashes. Use a blender only if its manufacturer permits hot thick foods and follow its instructions; do not blend an uninspected bone-in mixture.
Use a blender only if its manufacturer permits hot thick foods and follow its instructions; do not blend an uninspected bone-in mixture.
Finish with ghee and optional mixed garnish
Serve hot, topped with the total 3 tbsp melted ghee. If using garnish, dust with up to the listed 1 tbsp combined cinnamon-and-icing-sugar mixture, not 1 tbsp of each ingredient. At fourfold use 12 tbsp ghee and 4 tbsp total garnish mixture.
At fourfold use 12 tbsp ghee and 4 tbsp total garnish mixture.
Portion hot porridge for cooling
Divide leftovers promptly into small shallow containers with clean tools. Put them in the refrigerator within 1 hour at 4°C or colder; do not leave the deep pot on the counter to cool completely.
Put them in the refrigerator within 1 hour at 4°C or colder; do not leave the deep pot on the counter to cool completely.
Use within 24 hours
Promptly divide leftovers into shallow containers and refrigerate within 1 hour at 4°C or colder. Do not wait for a deep pot to cool to room temperature. Use within 24 hours. These are conservative owner-selected household limits, not validated shelf life.
These are conservative owner-selected household limits, not validated shelf life.
Tips
- Amounts and divided allowances in the instructions describe the base batch. Scale them with the ingredients, not the timer durations. Use appropriately sized pots or several comparable batches for a larger yield.
Common mistakes
- Do not use a timer, colour or aroma alone as proof of readiness; follow the stated texture and temperature checks.
Substitutions
- Use whole harees wheat and the approved bone-in lamb, not the old chicken/cardamom draft. Remove all bones before beating. Use a wooden paddle; an optional blender is only suitable if rated and permitted for hot thick food by its manufacturer.
Storage
Promptly divide leftovers into shallow containers and refrigerate within 1 hour at 4°C or colder. Do not wait for a deep pot to cool to room temperature. Use within 24 hours. These are conservative owner-selected household limits, not validated shelf life.
Reheating
Reheat at most once to 74°C throughout, checking several centres including rice, bread or pastry where present. Reheating does not repair unsafe storage.
About this recipe
This Bahraini Harees master slowly cooks whole wheat and bone-in lamb, then removes bones and beats the mixture smooth before adding ghee. No unverified historical date or compulsory ceremonial meaning is asserted.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.