Harees

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Harees is a traditional Arabic dish consisting of wheat, meat (or chicken) and salt. It is prepared by hitting the wheat with a strong equipment that makes it soft and palletable.

Harees is soaked overnight, the meat would be boiled after it has been washed with filtered water in a pot where the water covers 3/4 of the pot and the Harees is added to the pot as well. The mixture is kept on high heat until it has cooked. Then the liquid remaining is strained and salt is added and the entire mixture is beaten. When ready, the mixture is poured into a serving pot and the surface is covered with cinnamon and sugar. Harees is a rich meal and is filling.

Even though Harees was once a traditional dish made at Arab homes, nowadays one can find it on the menu in any Arabic restaurant in Middle East countries.

[edit] Harees in other parts of the World

Harees found its way to Kerala Kerala, south India, when the Arabs came there for trade in the 7th century. Harees is a very popular dish among the Muslim population of Malabar region (Kerala).

However, it is known by the name "Alsa". It is believed that Alsa was popularised in Malabar by the Keyi family of Thalassery.

In Hyderabad, India, harees is known as Haleem. It is unique, in that, the rich spices and cooking gives it a distinct taste.

[edit] Occasions

Harees is usually served during the month of Ramadan and in festivals such as Eid in Arab countries. In Kerala, it is served as a starter before the biryani at Muslim weddings.