{"id":18778,"date":"2026-06-20T23:19:23","date_gmt":"2026-06-20T23:19:23","guid":{"rendered":"https:\/\/hadiaslebanesecuisine.com\/blog\/?p=18778"},"modified":"2026-06-21T00:47:34","modified_gmt":"2026-06-21T00:47:34","slug":"hareesa-wheat-and-chicken-porridge","status":"publish","type":"post","link":"https:\/\/hadiaslebanesecuisine.com\/blog\/hareesa-wheat-and-chicken-porridge\/","title":{"rendered":"Hareesa (Wheat and Chicken Porridge)"},"content":{"rendered":"

Hareesa, and sometimes pronounced hrisa, is a wheat berry porridge, cooked with chicken or meatmade specifacally in Lebanon during Ashura, Muharam. The pot is cooked slow and low for hours (lots of stirring is required), ending up with a creamy texture, but with enough slight chewy bite to keep it gripping. Hareesa, could be arguably the best thing you would ever taste, believe me, you are in for a treat. I grew up eating hareesa, and after I had a kitchen for myself, I worked hard 33 years ago to perfect it and by time I gained a reputation for being a great hareesa maker, follow the recipe to a T and success is yours, it’s a project and laborious to make, but so worth it, watch the video below.<\/strong><\/p>\n

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Hareesa is made traditionally in Ashura, Muharram (the first month in the Islamic calendar), and are prepared and served by volunteers. This act plays a connotative role in remembering the famishment experienced by Imam El Hussain and his family, a feasability for individuals to come together and share their faith and loyalty. Harrisa is made during the 10 days of Ashura. It doesn\u2019t have to be the only option to serve but it has to at least be part of the lineup alongside kaak al Abbas<\/strong><\/a>.<\/p>\n

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What are wheat berries and what type we use in making harissa?<\/h1>\n

Wheat berry is the whole grain of wheat, before it has been processed into bran, germ or flour, it resembles in a way the small grain of rice, but with a chewier texture. The wheat used to make harrisa is dehulled (the tough hulls removed) they considerably cook faster.<\/p>\n

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Tips and Tricks<\/h1>\n