Harees

Harees is made from two things: whole wheat and meat, usually lamb or chicken, simmered together for hours in a heavy pot until both break down, then beaten with a wooden implement until the whole becomes a smooth, thick, pale porridge. Salt is the only necessary seasoning; ghee is poured over at the end. It is food for Ramadan, weddings and Eid rather than every day, and its know-how, skills and practices were inscribed by UNESCO in 2023.

The main sights

• The beating - the wheat and meat pounded together until the texture turns smooth.
• The long cook - hours of simmering in a heavy covered pot.
• The ghee finish - clarified butter poured over before serving.
• The occasions - a dish of Ramadan, Eid and weddings rather than everyday meals.

When to go

Ramadan is when it is most widely served, at iftar tables and in hotel tents. Eid and weddings are the other occasions. Emirati restaurants serve it year round.

Things to know

It is plain by design and visitors expecting spice are often disappointed. Restaurant versions are frequently thinner and quicker than the traditional preparation. Portions are heavy and filling.

Nearby

It is served across the country, and Ramadan tents are the classic setting.