Lamb Harees with Ghee (wheat & meat porridge)

Recipe No.: E-54

Emirati210 minServes 8

Lamb harees with ghee is one of the richest and best-known Ramadan dishes, with a pool of melted local ghee poured in the middle. It is also served at weddings and Eid.

Ingredients for Lamb Harees with Ghee

• 2 cupsharees (cracked husked wheat), soaked for 8 hours or overnight
• 1 kgbone-in lamb
• 2cinnamon sticks
• 1 tspground black pepper
• 2 to 3 tspsalt
• Melted ghee (samn) to serve; cinnamon and sugar can be sprinkled on top

Method

1. Boil the lamb in water to cover for 1½ hours until tender, lift out, remove the bones, shred the meat and keep the stock.
2. Drain the soaked wheat and add to a large pot with the shredded meat, cinnamon sticks, salt, pepper and the reserved stock, with liquid about 5 cm above the wheat.
3. Bring to a boil, lower the heat and cook 1½ to 2 hours, stirring every 10 minutes so it does not stick, adding hot water as needed.
4. When the wheat is soft and like a loose porridge, remove the cinnamon and beat the harees with a wooden masher or hand blender until thick and mostly smooth.
5. Serve hot on a flat plate with a well in the middle for the melted ghee.

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