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Al fanar harees (7797136886).jpg
Alternative names Jareesh, Hareesa, Arizah
Type Porridge
Place of origin Arabian Peninsula, Levant
Main ingredients Wheat, butter, and meat (usually chicken)
Cookbook: Harees  Media: Harees

Harees or Jareesh (Arabic: هريس‎) is an Arab dish of boiled, cracked, or coarsely-ground wheat, mixed with meat.[1] 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.


Harees (Arabic: هريس‎) is derived from the verb (Arabic: هَرَسَ‎, translit. Harasa) which means to mash or to squash.[2]


Harees is documented in Ibn Sayyar al-Warraq's 10th-century cookbook Kitab Al Tabikh.,[3] as well as in al-Baghdadi's 13th-century cookbook Kitab Al Tabikh and ibn Razin al-Tujibi's 13th-century Andalusian cookbook Kitab Fadalat al-khiwan fi tayyibat al-ta'am w'al-alwan.

Harees is also the origin of Haleem which was thought to have been enjoyed by the Islamic Prophet Muhammad.[4]


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

Variants and traditions[edit]

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, in Saudi Arabia, cardamom pods (Hill or Cardamom) are added. Also it is decorated with parsley.

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.[citation needed]

Arab cuisine[edit]


Harees is a popular dish in Arab cuisine, from the Levant to the Persian Gulf. It is often served during Ramadan, festivals such as Eid ul-Fitr, and at weddings.[5] 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]

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

Kashmiri cuisine[edit]


Harees (called as hareesa locally) is an essential part of Kashmiri cuisine. Harees is a typical Kashmiri winter cuisine made from mutton & rice flour and eaten with Kashmiri Bread called Girda. Kashmiri migrants also made this dish very popular in Punjab. This dish is one of the unique dishes eaten in Pakistani part of Punjab as well.

Indian cuisine[edit]

Harees is a popular dish among the Mappila of Kerala calls Hareesa or Areesa. It is also known as Haleem. Hyderabad City being famous for Hyderabadi Haleem

See also[edit]


  1. ^ "Al Harees, traditional Emirati Cuisine". UAE Style Magazine. 26 July 2013. 
  2. ^ Team, Almaany. "Definition and meaning of Harees in Arabic - Arabic dictionary - Page 1". www.almaany.com. 
  3. ^ Charles Perry, "Cooking with the Caliphs", Saudi Aramco World 57:4 (July/August 2006) full text
  4. ^ Ihsaan Abrahams. "Islamic Focus - Haleem". 
  5. ^ http://www.visitabudhabi.ae/en/dining.in.abudhabi/cuisine.aspx