Loading ...Rich Lamb Pottage - Harees
By: Habeeb Salloum/Arab America Contributing Writer
A very popular dish in all the Arab Gulf countries, harees, a food as old as time, is one of the traditional dishes in the Arabian Peninsula. Versions of it remain popular in Syria, Lebanon, Palestine and Iraq. Wheat is the most common ingredient but in some areas, rice is used as the base. Of simple origins, but rich in taste, it is served at weddings, special occasions and daily during Ramadan.
Harees, whether made with wheat or rice is slowly cooked with lamb or chicken and spices resulting in a thick pottage.
In the Greater Syria area, a similar dish with the same name is made but with much less spices. In the Emirates, butter is added to top the dish before it is served. In Kuwait, cinnamon and sugar crowns the melted butter.
Many Arabs enjoy eating this rich delicacy by scooping it up with pieces of Arab bread.
Serves 8
1 1/2 cups Basmati or any other long-grain rice, washed
20 cups water
2 pounds lamb with bones, cut into pieces
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground red pepper (cayenne)
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon cardamom
2 teaspoons salt
3 tablespoons butter, melted
Place the rice in half of the water then allow to-stand for 4 hours.
In a large-sized saucepan, place the lamb, spices (except the salt) and the remaining water and bring to boil, then cook over medium-low heat for about 2 1/2 hours, removing any froth that rises from the meat, or until the meat is very well cooked and falling off the bone, adding more water if necessary.
Add the soaked rice with its water and the salt to the boiled lamb, then cook for another 1 hour or until both the rice and the meat are well cooked, stirring often and adding more water if necessary.
Remove from heat and allow to cool enough in order to remove the bones.
In a food processor, add the saucepan contents and process into paste. Return the paste to the saucepan and heat over low heat, stirring constantly until heated through. Spoon into a bowl and spread butter over top and serve.
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