Harees Qatari

Easy·25 min active + 5 hours 35 min resting

Qatar's Ramadan iftar essential — cracked wheat slow-cooked with lamb for 5-6 hours into a smooth, creamy porridge. The Qatari version emphasizes more cinnamon and uses pure white ghee on top. The most-essential Ramadan dish.

Harees is the universal Gulf Ramadan porridge. The Qatari version is similar to other Gulf harees but uses a touch more cinnamon and serves with white ghee on top (vs the cumin-ghee of Omani). The dish is the universal Qatari iftar opener.

Spoon up harees Qatari — smooth creamy porridge, pure-white ghee swirls with cinnamon dust creating golden patterns on top. Bite: the texture is uniquely smooth (the long cook has completely dissolved the wheat), the lamb has integrated throughout, the cinnamon adds gentle warmth, the white ghee tops with rich aroma. Easy on the empty fasting stomach. With dates and gahwa to finish, this is Qatar's Ramadan iftar.

More cinnamon emphasis distinguishes Qatari harees. White ghee topping is the Qatari signature finish. The 5-6 hour cook is essential for the dissolved-wheat texture.

Variations

Harees with chicken (lighter). Sweet harees for Eid (with sugar). Modern Doha restaurant versions.

On the Palate

Where Harees Qatari sits in the Qatari flavor cloud

Ingredients

Serves 6

500 g cracked wheatBulgur

1.5 kg bone-inLamb

1 stick + 1.5 tsp groundCinnamon

4 podsCardamom

7 tbspGhee

for crispy garnishOnion

How it's made

10 steps · 25 min active + 5 hours 35 min waiting

1
480 min
Soak 500 g coarse cracked wheat overnight; drain.
2
6 min
Place wheat + 1.5 kg bone-in lamb + 4 L water + 2 tsp salt + 1 cinnamon stick + 4 cardamom pods in a large pot.
3
4 min
Bring to boil; skim foam.
4
360 min
Reduce to lowest heat; cover. Cook 5-6 hours, stirring every 30 min.
Watch out
Keep it at the barest simmer for the full five to six hours, stirring now and then — that long slow cook is what dissolves the wheat into the signature creamy paste.
5
5 min
Remove lamb bones; continue cooking.
6
8 min
Pound/blend the mixture until smooth and creamy.
Watch out
Pound and blend until no whole grains are left and it turns smooth and creamy — any graininess means it needs more working.
7
3 min
Stir in 4 tbsp ghee + 1 tsp ground cinnamon + 1 tsp salt + 1/4 tsp ground black pepper.
8
2 min
Heat 3 tbsp white ghee + 1/2 tsp ground cinnamon in a small pan.
Watch out
Warm the white ghee with cinnamon just until it's fragrant and loose — this is the Qatari finish poured over the top, so don't let it brown.
9
4 min
Serve in deep bowls: harees topped with cinnamon-ghee. Garnish with crispy fried onions, chopped parsley.
10
3 min
Accompany: dates, lime wedges. Drink with Qatari gahwa.