Harees (Slow-Cooked Wheat and Meat)

An ancient Arabian dish eaten across the Gulf during Ramadan and religious celebrations — whole wheat grains and meat (usually chicken or lamb) slow-cooked together for hours until they merge into a thick, smooth, porridge-like consistency, then seasoned with cinnamon and clarified butter (ghee). Harees is deeply nourishing, subtly flavoured, and carries profound cultural significance as a dish of generosity and communal sharing. During Ramadan, large pots of harees are distributed to neighbours and the poor as an act of charity.