Best 3 Al Harees A Family Recipe Traditional Qatari Iraqi Recipes
Al Harees, a traditional Qatari and Iraqi dish, is a hearty and flavorful dish made from coarsely ground wheat, meat, and spices. It is a popular dish served during special occasions and is often considered a symbol of unity and togetherness. This versatile dish has variations across regions, each offering a unique culinary experience.
One variation, Qatari Al Harees, features a combination of wheat, lamb, and a blend of spices, including cardamom, cinnamon, and saffron, resulting in a rich and aromatic dish. Iraqi Al Harees, on the other hand, uses beef or chicken and is known for its inclusion of tomatoes and peas, giving it a vibrant color and a slightly tangy flavor.
Both Qatari and Iraqi Al Harees can be enjoyed with a variety of accompaniments, such as yogurt, tomato sauce, or a spicy condiment called shatta, further enhancing the flavors of this delectable dish. Discover the authentic taste of Al Harees with our carefully curated recipes, which provide step-by-step instructions and cooking tips to ensure a perfect culinary journey.
AL HAREES - A FAMILY RECIPE! TRADITIONAL QATARI, IRAQI
Here is a wonderful recipe for Harees - the whipped wheat dish which is traditionally eaten during Ramadan. It is probably THE most famous dish in Qatar & variations of this Qatari dish are eaten in several other countries including Iraq & Saudi Arabia (it also has other colloquial names). Time to make doesn't include overnight soaking of the wheat.
Provided by Um Safia
Categories One Dish Meal
Time 4h40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Soak wheat overnight in plenty of water.
- In a large pot, place pre-soaked & drained wheat, add 1 & 3/4 litre of water & boil until the wheat is beginning to fluff up & soften - skim off any foam or skummy bits on the surface!
- Soak the lamb / chicken in plenty of lightly salted water whilst the wheat is cooking.
- When the wheat is fluffy, rinse & drain the meat.
- In a large, heavy bottomed pot (or special harees pot), place the wheat & the meat with a little salt & pepper and enough water to come about 5cm above the wheat & meat. Cover with a tight fitting lid - you can place a damp cloth or aluminium foil over the pot & then place the lid over that of the lid is not a tight fit.
- Bring to a boil, reduce heat & cook on a very low heat for 3 1/2 hours, stirring occasionally & skim-off froth or fat on the surface.
- Once the wheat is very soft & has lost it's shape & most of the water has been absorbed, remove from heat & allow to cool a little, then remove any bones & grissle. (If all the water has been absobed add about 3/4 cup - 1 cup of boiling water - if there is too much water but the wheat is cooked, ladle out the excess water.)
- Shred the lamb or chicken if any larger pieces remain - there shouldn't really be any as almost all of it will have 'melted' into the wheat.
- Now begin whipping the wheat & meat until it forms a homogenous, slightly elastic, pastelike consistency - add a little salted boiling water to thin it down if required. Use a large wooden spoon, or pound it with a wooden rolling pin to get the desired consistency. You could also pulse it in a food processor or use an immersion blender but if you are lucky enough, you might have a medhrab which is specially for harees.
- Check the seasoning & re-season if desired. Transfer to a warmed serving pot, cover & keep warm.
- Place the ghee in a pan & season to taste with salt & pepper (& any of the spices listed below). Gently warm the ghee & mix well.
- Pour the seasoned ghee over the harees & serve immediately.
- N.B : You can serve the harees with 1/2 tsp ground cinnamon & 2 tsp roasted ground cumin seeds, or 3-4 whole bruised cardamom pods added to the ghee (remove the podes before serving!). You can also serve harees with plenty of sugar & cinnamon.
Nutrition Facts : Calories 1037.7, Fat 44.9, SaturatedFat 22.9, Cholesterol 152, Sodium 71.1, Carbohydrate 126.2, Fiber 21.4, Sugar 0.7, Protein 41.4
IRAQI TAGHRIB (TASHREEB )
This is an Iraqi recipe eaten by the poor people in Iraq since it is so simple, but the taste is kingly. It is a kind of soup/stew served over cut up pieces of large flatbread. You eat it with your hands and serve it with spring onion; you take a bite of the food and then a little bite of the spring onion (if you like). I am just trying to describe the way the Iraqi's eat it. The food doesn't look like it was served in a restaurant but believe me the taste is lovely!!!!! If you don't like the idea of bread, you can serve it with basmati rice.
Provided by ummadam
Categories Iraqi
Time 45m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Fry the chicken pieces in some oil, or deep fry, and set aside.
- Fry the onion and garlic; add the liquid of the chickpeas; and put in all the spices.
- Add the chicken stock, chopped tomatoes and 2 liters water. Wait until it boils and than add the tomato puree.
- Add the potatoes, chickpeas, and chicken; let it boil until the potatoes are done.
- Serve over cut up bread or basmati rice. When you serve it over rice, make sure you use less water or more tomato puree, to make the sauce thicker.
- P.S. You can replace the chicken for lamb or chicken breasts, and you can add some veggies such as carrot, sweet pepper, green beans, etc., or you can even add some sweet potato or pumpkin.
- The Iraqi people put in whatever they have leftover; be creative and add what you like.
Nutrition Facts : Calories 598, Fat 31.1, SaturatedFat 8.8, Cholesterol 139.4, Sodium 411.8, Carbohydrate 40.5, Fiber 6.2, Sugar 3.8, Protein 38.5
AMAR AL DIN, [RAMADAN APRICOT JUICE]
This is a really easy to make, delicious drink that is traditionally enjoyed during Ramadan for iftar or suhur.
Provided by Mayas Mama
Categories Beverages
Time 5h10m
Yield 5 cups
Number Of Ingredients 2
Steps:
- Cut up the apricot sheets into 4 or 5 stips.
- Add water to cover.
- Soak until apricot dissolves. (5 hours).
- Once apricot is fully dissolved, refrigerate.
- Serve cold.
Nutrition Facts : Sodium 7.1
Tips:
- When choosing meat for harees, opt for lamb or chicken with bones. This imparts a richer flavor to the dish.
- If using a pressure cooker, ensure the meat is completely immersed in the water. This helps it cook evenly and tenderize properly.
- Soaking the wheat overnight or for at least 8 hours is essential. This softens the wheat and reduces the cooking time.
- Use a food processor or blender to grind the cooked wheat and meat into a smooth paste. This ensures a creamy and lump-free consistency.
- Season the harees generously with salt, pepper, and other spices. Taste and adjust the seasoning to your preference.
- Garnish the harees with fried onions, chopped parsley, and a drizzle of ghee or melted butter before serving. This adds extra flavor and texture.
Conclusion:
Al Harees is a delectable and comforting dish that holds a special place in Middle Eastern cuisine. Its unique combination of slow-cooked meat, tender wheat, and aromatic spices creates a hearty and flavorful experience. Whether you prefer the traditional Qatari or Iraqi version, harees is sure to warm your soul and satisfy your taste buds. So gather your loved ones, prepare this culinary gem, and embark on a delightful culinary journey.
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