HAREES

Harees is one of the most popular traditional foods in the Emirati kitchen. This porridge-like dish is most often eaten during important family gatherings, such as weddings, as well as at national and religious holidays, particularly during the Holy Month of Ramadan. 

Harees is prepared by cooking wheat in slightly salted water for a number of hours. Then meat – often lamb or chicken – is added and again cooked for a long time (at least four hours). The dish is then served with local ghee spooned on top. 
 
Another preparation method involves putting the meat and wheat together in the pot at the beginning, along with the water and salt, and then cooking it for a long time. 

Some cooks like to serve Harees with chopped fried onions sprinkled on the top.

Harees, which is known for being easy to digest, is cooked in a pot called a “mash pan” and stirred with a wooden spoon called a “Masad Masr”.