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Harisa redirects here. For the pepper paste, see Harissa

Harees is a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. The wheat is crushed to make it soft and palatable. It is perhaps the most famous Qatari dish.

Harees is soaked overnight, then the meat is washed with filtered water and simmered in a pot 3/4 full of water along with the harees & clarified butter. The liquid remaining is strained and salt is added and the entire mixture is beaten. When ready, the mixture is poured into a serving pot and the surface is covered with cinnamon and sugar; usually it is served as it is with more clarified butter added. Harees is a rich meal and is filling.

Even though harees was once a traditional dish made at Arab homes, nowadays one can find it on the menu in any Arabic restaurant in Middle East countries. However, harees is still popular at local homes at UAE.

[edit] Harees in other parts of the World

Harees found its way to Kerala, South India, when the Arabs came there for trade in the 7th century. Harees is a very popular dish among the Muslim population of Malabar region.

It is known by the name "Alsa". In Hyderabad, India, harees is known as Haleem. It is unique, as the rich spices and cooking gives it a distinct taste.

[edit] Occasions

Harees is usually served during the month of Ramadan and in festivals such as Eid in Arab countries. In Kerala, it is served as a starter before the biryani at Muslim weddings.

[edit] See also

• Arab culture
• Kerala
• Mappilas
• Malik Ibn Dinar
• Haleem

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