Harees

A plate of harees, a hearty supper combining coarse bread and meat, is a Ramadan staple in many Middle Eastern nations. This centuries-old cuisine is thought to have originated in Saudi Arabia, but it has since spread throughout the Middle East and India.

Several countries in the region have developed their own variations, using original ingredients and giving the meal local names. Harees is often prepared in the Middle East using coarse ground wheat mixed with water, butter, and meat and then left to soak overnight.

Any surplus liquid is drained, and all of the ingredients are thoroughly combined to form a homogeneous, slightly elastic substance resembling thick porridge. Chicken and lamb are the most popular meats used in harees, but mutton is also used in some regional versions.

The spices used in the preparation are also geographically influenced: cardamom, cinnamon, and cumin are prominent in Arabian countries, garlic and olive oil are common in Lebanon, and chile and turmeric are widely used in Indian variants.