Hareesa, Wheat and Chicken Porridge
Description
Hareesa, sometimes pronounced hrisa, is a wheat-berry porridge cooked with chicken or meat, made specifically in Lebanon during Ashura, in Muharram. The pot is cooked slowly and gently for hours, with lots of stirring required, until it develops a creamy texture while retaining just enough of a chewy bite to keep it interesting.Hareesa could arguably be one of the best things you will ever taste—believe me, you are in for a treat!
Ingredients
- 1 kg wheat berries the wheat used to make harissa, with the tough outer hulls removed
- 2 whole chickens 1.5 kg (3 lb 5 oz) each
- 1 cup ghee
- Salt to taste
For the Chicken Broth
- 1 onion
- 3 bay leaves
- 4 cardamom pods
- 4 whole cloves
Instructions
- In a large bowl, cover the wheat berries with water and soak them at room temperature for at least 10 hours and up to 15 hours.
- Drain the wheat berries.
- Meanwhile, cook the wheat berries: Place the wheat berries in a large pot over high heat and add 4 liters (about 4 quarts) of water. Once the water reaches a boil, reduce the heat to low, cover the pot, and let it simmer for 2 hours.
- Clean the chicken and transfer it to a large pot. Add 14 cups of water and cook over high heat. Skim off the scum that rises to the surface. Add the onion, cloves, bay leaves, and cardamom pods. Reduce the heat to low, cover, and cook for 2 to 3 hours. The longer it cooks, the better.
- Strain the broth.
- Place the chicken on a dish to cool. Debone it, remove the skin, and shred the chicken.
- When the wheat berries are fully cooked, process half of the quantity, preferably using a hand mill, while keeping the other half chunky.Secure the food mill over a large bowl or pot, and process the wheat berries in batches. Turn the crank, and the blade will purée the wheat berries through the holes in the disc. Keep turning until you have processed half of the wheat berries—do not process all of them. Make sure to scrape off any remaining wheat from the bottom of the mill.This is a secret tip that takes your hareesa from good to excellent: the result is silkier and creamier.
- To a large pot, add the cooked wheat berries (both the processed and chunky varieties), the shredded chicken, and salt. Add 10 cups of chicken broth to the pot and cook over high heat, stirring constantly with a wooden spoon.
- When the mixture reaches a boil, reduce the heat to very low, cover the pot, and let it simmer for 2 hours, stirring every 10 minutes to prevent sticking.
- Heat the ghee in a skillet, then add it to the wheat berry pot. Stir well to infuse the berries with the ghee. Cook for an additional 10 minutes, then serve in individual soup plates.
- Sprinkle a little cinnamon powder and seven-spice—or one of the spices—on top of each plate. Serve warm. So delectable!
Video
Notes
- Hareesa should have the consistency of porridge. Note that it will thicken slightly as it cools.
- The wheat used to make hareesa is dehulled (the tough outer hulls are removed).
- Hareesa can be stored in the refrigerator for up to 4 days.
Tried this recipe?Let us know how it was!