Chef-tested recipe
Harees is a slow-cooked wheat-and-meat porridge prepared across the Gulf, including Bahrain. Families make it during Ramadan, celebrations and shared meals. Wheat and chicken are cooked until soft enough to wor
Recipe at a glance
- Cuisine
- Bahrain · Servings: 6 · Preparation: 20 minutes plus overnight wheat soak · Cooking: 3 hours · Method: Slow simmering and mashing.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 350 g harees wheat (whole hulled wheat sold for harees), soaked overnight
- 800 g boneless skinless chicken thighs
- 2,100 ml water, plus hot water as needed
- 120 g onion, quartered
- 9 g fine salt, divided paid link
- 2 g ground white pepper, optional
- 40 g ghee, for finishing
- 2 g ground cinnamon, optional garnish
Method
Soak and rinse. Soak the harees wheat overnight in ample cold water in the refrigerator. Drain and rinse before cooking.
Begin cooking. Put wheat, chicken, onion and 2,100 ml water into a heavy saucepan. Bring to a simmer, skim any foam and lower heat.
Cook slowly. Cover loosely and simmer for approximately 2½–3 hours, stirring often, until wheat grains burst and chicken shreds easily. Add hot water in small amounts if thickening too rapidly. Ensure chicken cooks thoroughly to at least 75°C.
Mash. Remove any tough onion pieces if desired. Stir energetically with a strong wooden spoon or mash carefully with a hand masher until chicken and wheat form a thick, smooth porridge.
Season and finish. Add salt gradually and optional white pepper. Ladle into bowls and finish with melted ghee and a tiny pinch of cinnamon.
Beginner Technique Notes
- Use wheat specifically sold for harees; bulgur or couscous yields a noticeably different result.
- As the porridge thickens it may catch the bottom, so stir frequently during the final hour.
- Traditional versions differ in whether the meat is chicken or lamb and whether extra spices are added.
Substitutions
- Lamb shoulder can replace chicken, with cooking adjusted until very tender.
- A little olive oil may replace ghee for a dairy-free adaptation, although the flavour changes.
Storage and Food Safety
Divide cooked harees into shallow containers and cool within 2 hours; refrigerate at 4°C or below. Consume within 2 days. Add a splash of water when reheating and heat throughout to 75°C.
Serving Suggestions
Warm ghee, a touch of ground cinnamon and a simple salad.
Allergen Notes
Wheat (gluten) and milk (ghee). Check broth or pre-seasoned wheat products for other allergens.
