AL HAREES (ARABIC STYLE)
Al harees originates from the Middle East and is a traditional Arabic dish with a thick porridge consistency. It mainly consists of wheat, meat (or chicken) and seasoned with salt and spices (optional). It is a popular dish eaten during Ramadhan and Eid but can as well be eaten any day or time. As with any dish, the seasonings will differ due to personal preference and region one comes from. The food is usually eaten topped up with ghee/oil and sugar. In East Africa the dish is known as BOKO BOKO.
PREPARATION & METHOD
HOW TO COOK AL HAREES
MORE INFORMATION & TIPS
1) Al harees is a one pot meal, traditionally made from ground wheat which is added to a pot and simmered for many hours until the wheat is fully cooked and the meat has dissolved into the wheat. The mixture is then stirred and beaten up with a special big wooden spoon- known as a 'midrib' or 'medhrab') until it is a smooth consistency.
2) Please note: Although some modern chefs use pressure cooker for quicker results (and to save fuel costs), the best Al harees is from slow cooking method, the longer the better the results!