How to make: harees

This traditional dish, with its porridge-like consistency, is served all across the GCC during Ramadan. Nasser Ibrahim, from Emirati restaurant Seven Sands, shows us how to concoct it

DUBAI, UNITED ARAB EMIRATES - MAY 10, 2018. 

Harees prepared by Executive Chef, Nasser Ibrahim at Seven Sands restaurant in The Beach.

(Photo by Reem Mohammed/The National)

Reporter: 
Section: WK

Preparation time: Six to seven hours Serves 10 People

Ingredients:

2kg veal, with bone

1.5kg harees wheat

20g rice

salt to taste

100g ghee

4 litres water

DUBAI, UNITED ARAB EMIRATES - MAY 10, 2018. 

Executive Chef, Nasser Ibrahim, adds ghee to the harees and stirs it at Seven Sands restaurant in The Beach.



(Photo by Reem Mohammed/The National)

Reporter: 
Section: WK

Method:

Put the veal with water in a pot, bring to the boil slowly, skim off
the foam, and let boil for an hour
or until soft.

Add the wheat and the rice, stir it regularly over one hour.

Cover the pot and keep cooking for almost five hours at a low heat.

Add the salt.

Remove the bone from the mixture, add ghee and blend until it's all a smooth texture.

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Read more:

Gourmet food at 35,000 feet: ideas for creating your own on-board meals

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