Fahad Inc. Dishes

    Ha-rees ~ Meat and Wheat puree

    Serves 12-15

    One of the most traditional meals in the UAE, ha-rees is still widely popular in the homes of rich and poor. Simple to make, its only ingredients being meat, water and wheat, it is a favorite when visitors are invited and is always served at weddings, engagements, nidr, parties and at Eid.
    During the holy month of Ramadan it is made daily in massive portions to distribute throughout the neighborhood. Many families believe it is the essential meal to eat on the breaking of the fast.
    Wholesome and nutritious, it is a delicate dish which takes many hours to prepare. In the Gulf home it is eaten with the right index finger and the second finger in scoop fashion. Also served as a side dish on all major occasions. The dish can also be made with chicken or wild desert rabbit.

    2 lbs (950 gms) lamb's neck and leg.
    10 cups water.
    3 cups ha-rees (whole meat soaked overnight).
    1/2 cup samen for garnish.
    1 tablespoon salt.

    Mix all ingredients in a large stainless steel pot and cook over a very low heat for two hours. Skim off the forth where necessary and stir occasionally. After two hours, add the salt and a further 1 cup boiling water and stir. Cover with a cloth and a very tight lid and put a heavy object on top. Reduce heat to the lowest setting and simmer for a further 45 minutes. Remove lid and take off bones, grizzle and fat from the meat.
    Remove from the heat and with an electric mixer beat the mixture until it becomes sticky, soft and fluffy (before the days of electrical gadgets, women would use a mortar). The mixture should be thick. Transfer to a large plate and flatten with the back of a spoon. Pour a cup of warm samen over and serve immediately.

    From the book "The Complete United Arab Emirates Cookbook"
    by Celia Ann Brock- Al Ansari
    Copyright © 1994 by Celia Ann Brock-Al Ansari


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    Maintained by: Fahad Al Mahmood