Harees

Harisa redirects here. For the pepper paste, see Harissa

Harees or harissa 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.

Preparation

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.

Variants and traditions

Arab cuisine

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. In Lebanese villages, it is often cooked on religious occasions in a communal pot.

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

Armenian cuisine

Harissa (Template:Lang-hy)is traditionally served on Easter day and and is considered the national dish of Armenia.

Indian cuisine

Harees is a popular dish among the Mappila, the Muslim population of the Malabar region of South India. It may have been introduced by Arab traders in the 7th century. It is also known as 'Alsa'.

In Hyderabad, harees has evolved into a dish called Hyderabadi haleem, which is highly spiced.

In Hyderabad, harees is served as a starter before the biryani at Muslim weddings.