Where it comes from
Harees is the smooth wheat-and-meat porridge of the Gulf, the grain and meat pounded together to a creamy mass over long hours. The Kuwaiti version is distinguished by its zalata topping — a treat especially of Ramadan.
On the plate
Harees Kuwaiti — smooth creamy porridge with deeply-dark zalata onions on top adding intense caramelized flavor and crunch. The Kuwaiti distinction.
How it works
Zalata onions topping is the Kuwaiti signature; other techniques same as Gulf harees.
Variations
Harees with chicken. Modern Kuwait City versions.
On the Palate
Ingredients
Serves 6
How it's made
8 steps · Show ↓25 min active · 335 min waiting
How it's made
8 steps · Show ↓- 1480 min
Soak 500 g coarse cracked wheat overnight; drain.
- 26 min
Combine wheat + 1.5 kg lamb + 4 L water + 2 tsp salt + 1 cinnamon stick + 4 cardamom pods + 1 tsp turmeric.
- 3360 min
Bring to boil; skim. Cook 5-6 hours stirring every 30 min.
- 45 min
Remove bones; pound smooth.
- 54 min
Stir in 1 tsp cinnamon + 4 tbsp ghee + 1 tsp salt.
- 614 min
Make zalata: deeply fry 3 sliced onions in ghee 12 min until very dark golden.
- 72 min
Heat 2 tbsp ghee + 1 tsp cinnamon in small pan.
- 84 min
Serve harees topped with zalata onions, cinnamon-ghee, chopped parsley.
