Harees (Soy-Free)
A traditional Emirati wheat porridge, usually served during Ramadan and other special occasions. This recipe is adapted to be free from soy, ensuring it's a safe and delicious breakfast option.
Ingredients
- 1 cup Whole Wheat Berries
- about 450 g Lamb
- 6 cups Water
- 1 tsp Salt
- 2 tbsp Ghee
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Wash the wheat berries and soak them in water for at least 4 hours, or overnight.
- 2In a large pot or pressure cooker, combine the soaked wheat berries, lamb chunks, water, and salt.
- 3Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the wheat berries are very soft and the lamb is tender and falling apart. If using a pressure cooker, cook for 1 hour.
- 4Using a wooden spoon or a hand blender, mash the mixture until it forms a thick, smooth porridge. This may take some time.
- 5Continue to cook on low heat, stirring frequently, for another 30-60 minutes, until the harees reaches the desired consistency.
- 6Serve hot, drizzled with ghee.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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