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|Alternative names||Harissa, Harisah Ariza|
|Main ingredients||Wheat, butter, and meat (usually chicken)|
|Cookbook: Harees Media: Harees|
Harees or harissa (Arabic: هريس) is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat, mixed with meat. 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.
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 that is optional in some countries · For example, when Harees is made in Saudi Arabia they used to add cardamom pods (Hill or Cardamom) · Also it is decorated with parsley ·
Variants and traditions
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.
Formerly found only in homes, it is now served in restaurants as well.
Harees (called as hareesa locally) is an essential part of Kashmiri cuisine. Harees is a typical Kashmiri winter cuisine made from wheat & mutton and eaten with Kashmiri Bread called Girda. Kashmiri migrants also made this dish very popular in Punjab.
- Charles Perry, "Cooking with the Caliphs", Saudi Aramco World 57:4 (July/August 2006) full text
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