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 Harisa | |
| Alternative names | Hareesa, Haleem, Arizah, Harisa, Jarish |
|---|---|
| Type | Porridge |
| Course | Main Course |
| Place of origin | Armenia Arabian Peninsula |
| Main ingredients | Wheat,butter, andmeat (usuallymutton but sometimeschicken) |
| Harees dish: know-how, skills and practices | |
|---|---|
| Country | Qatar,Oman,Yemen,Saudi Arabia,Bahrain andUnited Arab Emirates |
| Reference | 01744 |
| Region | Arab States |
| Inscription history | |
| Inscription | 2023 (18th session) |
| List | Representative |
Harees,haresa,hareesa,arizah,harise,jarish,jareesh, (Arabic:هريس),harisa (Armenian:հարիսա), orkorkot (Armenian:կորկոտ) is a dish of boiled, cracked, or coarsely-groundcracked wheat orbulgur, mixed withmeat and seasoned.[1] Its consistency varies between aporridge and agruel. Harees is a popular dish known throughoutArmenia where it is served onEaster day, and theArab world, where it is commonly eaten inArab states of the Persian Gulf in the month ofRamadan, and inIraq,Lebanon andBahrain duringAshura byShia Muslims.
"Harisa", also transliterated as "horisa", derived from the Arabic verb "haras" meaning "to squish" to describe the action of breaking and pounding the grains before mixing it with water to create a porridge.[2]
In Arabic, "Harees" (Arabic:هريس) is linked to the verb (Arabic:هَرَسَ,romanized: harasa) which still means to mash or to squash.[3]
Harisa is mentioned by Ibn al-Karim inKitab Al-Tabikh as early as the seventh century.[4] In the anecdotal cookbook, theUmayyad Caliph, Mu'awiya, returns from a trip to Arabia after returning to his newly won Persian lands. In some versions of the story, Mu'awiya is met with some Yemenite Jews whom he asks to prepare the porridge he tasted abroad while in other versions, he approaches locals. This story should be taken with a grain of salt as the author penned the story three centuries after it supposedly occurred.
Harees is documented inIbn Sayyar al-Warraq's 10th-century cookbookKitab Al Tabikh.,[5] as well as inal-Baghdadi's 13th-century cookbookKitab Al Tabikh andIbn Razīn al-Tujībī's 13th-century Andalusian cookbookKitab Fadalat al-khiwan fi tayyibat al-ta'am w'al-alwan.
Harees is also the origin ofhaleem,[6] andcholent.[7]
The wheat is soaked overnight, then simmered in water along with meat and butter or sheep tail fat. Any remaining liquid is strained and the mixture is beaten and seasoned. Harees may be garnished with cinnamon, sugar, and clarified butter.
There is a different traditional way of preparing Harees in each of the Arab countries in theArabian Peninsula area, and among the tribes of these countries. Some variations include the use of cardamom pods inSaudi Arabia, or a garnish with parsley. Before theArmenian genocide where Armenians were spread through a larger area they also had different variations of Harisa. The wheat used in Armenian harissa is typically shelled (pelted) wheat, though inAdana, harissa was made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken.[8]
Harees was only made by the wealthy during Ramadan andEid, for the duration of a three- to seven-day wedding. It was, however, customary for the Harees dishes to be shared with poorer neighbours on such occasions.[citation needed]
It is similar tokashkeg, a kind of homogeneousporridge made of previously stewed and bonedchicken orlamb and coarsely ground soakedwheat (typically shelled wheat).
Harees is a popular dish inArab cuisine, from theLevant to thePersian Gulf. It is often served duringRamadan, festivals such asEid ul-Fitr, and at weddings.[9] In Lebanon, it is often cooked on religious occasions in a communal pot, such as inAshura. Harise is also a common dish inSyrian cuisine andIraqi cuisine.
Formerly found only in homes, it is now served in restaurants as well.
Harisa (Armenian:հարիսա,romanized: harisa) is traditionally served onEaster day, and is considered anational dish ofArmenia.[10] It is a thick porridge made fromkorkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat inharissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential part of theharisa tradition. Like other ritual dishes, the time taken for preparation is part of its cherished value.[10]
Harisa is known for helping the Armenians ofMusa Ler (in modern-day Turkey) to survive during theresistance of 1915.[11]
InEgyptian cuisine, "freekeh", unripened, crushed durum wheat, was used to cookharisa, giving the resultingferik a unique green hue.[12] The origin of the variation could be linked to the Sephardic migration of the 13th century, but historians remain uncertain.[13]
Harisa or Hareesa (Kashmiri :ۂرؠ سہٕ[hərʲsɨ]) inKashmir is prepared during winter (Chillai Kalan),[14] typically made of mutton and rice flour and eaten with Kashmiri Bread called Girda (Kashmiri :گِردٕ[girdɨ] ). It is cooked in hugedegs (earthen pots) placed in wood fired ovens.Downtown Srinagar is considered as the hub of harisa making inKashmir.
InZanzibar, the dish is calledboko boko and may be cooked with lamb, beef, or chicken. This same dish is also served across Tanzania and Kenya.[15]
Hareesa, or harees, is a popular dish mainly in the Harari region. It is cooked with lamb or beef and served on Eid or special occasions such as the birth of a baby.[citation needed]
Harees is a traditional Emirati dish made from wheat, meat (usually chicken or lamb), and a pinch of salt. The wheat is soaked overnight, then cooked with meat until it reaches a smooth, porridge-like consistency. This hearty dish is particularly popular during Ramadan and festive occasions. It is often garnished with ghee for added flavor. Harees is a staple in Emirati households and showcases the simplicity and richness of Emirati culinary traditions.[16]
