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
How to make: harees
Preparation time: Six to seven hours Serves 10 People
2kg veal, with bone
1.5kg harees wheat
salt to taste
4 litres water
▶ 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.