Harees

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"Harisa" redirects here. For the pepper paste, see Harissa.
Harees
Alternative names Harissa,Harisah Ariza
Type Porridge
Main ingredients Wheat, butter, meat or chicken
Cookbook:Harees  Harees

Harees or harissa (Arabic: هريس‎) is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling. Harees is a popular dish known in the Arab countries of the Persian Gulf, especially in the month of Ramadan.

History[edit]

According to Time magazine, the first written recipe of Harees dates back to the 10th century, when Ibn Sayyar Al Warraq compiled a cookbook of dishes popular with the “Caliphs of Islam’s so-called golden age”. “The version described in his Kitab Al Tabikh (Book of Dishes), the world’s oldest surviving Arabic cookbook, is strikingly similar to the one people in the Middle East eat to this day” it reported.[1] Harees was only made by the wealthy during Ramadan and Eid, for the duration of a three- to seven-day wedding. It was, however, customary for the Harees dishes to be shared with poorer neighbours on such occasions.

Harees is also the origin of Haleem which was thought to have been enjoyed by the Islamic prophet Muhammad.[2]

Preparation[edit]

The wheat is soaked overnight, then simmered in water along with meat and butter. Any remaining liquid is strained and the mixture is beaten and seasoned. Harees may be garnished with cinnamon, sugar, and clarified butter.

There is a different traditional way of preparing Harees in each of the Arab countries in the Persian Gulf area, and among the tribes of these countries· But there is a difference very simple is optional in some countries · For example, when Harees is made in Saudi Arabia they use to add cardamom pods (Hill or Cardamom) · Also it is decorated with parsley·

Variants and traditions[edit]

Arab cuisine[edit]

Harees is a popular dish in Arabic cuisine, from the Levant to the Persian Gulf. It is often served during Ramadan, festivals such as Eid ul-Fitr, and at weddings.[3] In Lebanese villages, it is often cooked on religious occasions in a communal pot.[citation needed]

Formerly found only in homes, it is now served in restaurants as well.

Armenian cuisine[edit]

Harissa (Armenian: հարիսա) is traditionally served on Easter day and is considered the national dish of Armenia.[citation needed]

Pakistani cuisine[edit]

Hareesa is also consumed in Pakistani cuisine. Migration from Kashmir, where it is traditionally eaten during the cold winters of the region, has made this dish very popular throughout Northern Punjab. Nisbet Road and Gawalmandi, parts of Lahore inhabited by many Kashmiri people, have a number of famous vendors of Hareesa.

Indian cuisine[edit]

Harees is a popular dish among the Mappila of Kerala.

See also[edit]

References[edit]