Saudi Harees is considered the “Master of the Table” in the Kingdom’s folk heritage. It is a dish that encapsulates meanings of warmth and generosity in every bite. Harees is distinguished by its velvety, creamy texture that blends whole wheat grains with tender, melted meat, forming a complete meal that provides the body with energy and comfort—especially during the blessed nights of Ramadan. At Atayeb, we reveal the precise secrets to transforming tough wheat into a smooth Harees that melts in your mouth, just as it was prepared in the prestigious ancient homes of Najd and Hijaz.
The Story of Harees: A History Steeped in the Past
The history of Harees dates back to the early Islamic eras, where it was considered the preferred “Strength Meal” for knights and travelers. In Saudi Arabia, Harees evolved to become a symbol of celebration and grand banquets. In the past, the process of “beating the Harees” required significant physical effort using a wooden paddle called a “Midrab”, making its preparation a social occasion where neighbors and relatives gathered.
Flavor Variations Across the Kingdom:
- In Najd: Chefs focus on ultra-slow cooking to ensure the wheat grains completely lose their form.
- In Hijaz: A touch of local ghee or milk is often added to create a richer and smoother consistency.
- In Al-Qassim: Some prefer adding a light hint of cinnamon or sugar to highlight a sophisticated contrast in flavors.
Professional Recipe Card
| Feature | Details |
| Prep Time | 30 Minutes (plus soaking time) |
| Cook Time | 3 – 4 Hours (or 1 hour in a pressure cooker) |
| Servings | 6 – 8 Persons |
| Category | Main Course – Saudi Heritage |
| Pro Secret | Long soaking duration and vigorous “beating” of the mixture |
Ingredients (The Golden Standards)
To achieve a Harees that rivals the tables of palaces, ingredients must be chosen with care:
1. Wheat & Meat (The Foundation):
- 2 Cups Whole Wheat (Harees grains), soaked for at least 12 hours.
- 1 kg Fresh Lamb (Preferably equal to or slightly more than the weight of the wheat, with bone-in for a richer broth).
- 8 Cups Water (Or as needed to reach the desired consistency).
2. Seasoning & Aromatics:
- 1 Tablespoon Sea Salt.
- A pinch of White Pepper (To maintain the light, ivory color of the Harees).
- ½ Teaspoon Ground Cardamom (Optional, for a royal flavor).
3. The Final Touch (Garnish):
- Authentic local ghee (Samen).
- A sprinkle of ground cinnamon.
Preparation Steps: A Step-by-Step Cooking Guide
Step 1: Preparing the Wheat and Meat
Start by thoroughly washing and draining the wheat. In a large pot (traditionally a stone pot or a modern pressure cooker), place the meat with water and remove the “scum” (foam) as soon as it appears to ensure the broth stays pure. Add the soaked wheat to the meat and bring the mixture to a boil.
Step 2: Slow Cooking (Simmering)
Reduce the heat to the lowest possible setting. Cover the pot tightly (you can place a cloth under the lid to prevent steam from escaping). Let the Harees cook for 3 to 4 hours.
Atayeb Tip: Do not open the pot frequently; the trapped steam is responsible for breaking down the wheat fibers and integrating them with the meat tissues until they completely dissolve.
Step 3: “Beating” the Harees (The Technical Secret)
Once the ingredients are fully tender, remove the bones from the meat. Now comes the most important step: use a wooden paddle (Midrab) or a powerful hand blender to vigorously mash the mixture. Continue beating until the meat pieces disappear completely and blend with the wheat, creating an elastic and creamy texture.
Step 4: Final Adjustment
If you notice the Harees is too thick, gradually add a little boiling water while continuing to beat the mixture. Taste and add salt at this stage to ensure it is properly absorbed.
Pro Secrets from Atayeb’s Kitchen
- The Soaking Rule: Soaking the wheat overnight reduces cooking time by half and provides an incredibly smooth texture without lumps.
- Meat Selection: Using young lamb gives the Harees a rich, fatty taste, while veal makes it lighter.
- The Ghee Rule: Ghee should not be added inside the pot during cooking. Instead, pour it hot over the surface just before serving to preserve its pungent, traditional aroma.
Nutritional Value (Per average serving)
| Nutrient | Approximate Value |
| Calories | 480 kcal |
| Protein | 28 g |
| Total Fats | 16 g |
| Dietary Fiber | 7 g |
Conclusion from Atayeb
Saudi Harees is not just a meal; it is a journey through history, linking generations with the authentic scent of the past. By following these precise steps from Atayeb, we guarantee you a dish that combines high nutritional value with an unforgettable taste. Enjoy preparing it for your special occasions!
