Harees
Harees, Jareesh (Arabic: هريس), boko boko, or harisa (Armenian: հարիսա, romanized: harisa) is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned.[1] Its consistency varies between a porridge and a dumpling. Harees is a popular dish known in Arab states of the Persian Gulf, especially in the month of Ramadan, while harisa is an Armenian dish from the Ararat plain.
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| Alternative names | Jareesh, Hareesa, Haleem, Arizah |
|---|---|
| Type | Porridge |
| Place of origin | Middle East |
| Region or state | Middle East |
| Main ingredients | Wheat, butter, and meat (usually mutton), sometimes Chicken |
Etymology
Harees (Arabic: هريس) is derived from the verb (Arabic: هَرَسَ, romanized: Harasa) which means to mash or to squash.[2]
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History
Harees is documented in Ibn Sayyar al-Warraq's 10th-century cookbook Kitab Al Tabikh.,[4] as well as in al-Baghdadi's 13th-century cookbook Kitab Al Tabikh and ibn Razin al-Tujibi's 13th-century Andalusian cookbook Kitab Fadalat al-khiwan fi tayyibat al-ta'am w'al-alwan.
Preparation
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Harees may be garnished with cinnamon, sugar, and clarified butter.
Variants and traditions
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It is similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken or lamb and coarsely ground soaked wheat (typically shelled wheat).
Arab cuisine
Harees is a popular dish in Arab cuisine, from the Levant to the Persian Gulf. It is often served during Ramadan, festivals such as Eid ul-Fitr, and at weddings.[6] In Lebanon, it is often cooked on religious occasions in a communal pot, such as in Ashura. Harise is also a common dish in Iraqi cuisine.
Formerly found only in homes, it is now served in restaurants as well.
Armenian cuisine
Harisa
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Harisa is known for helping the Armenians of Musa Ler (in Turkey) to survive during the resistance of 1915.[7]
Kashmiri cuisine
Harisa (or hareesa) is very famous in Kashmir Valley and it is prepared during winter (Chillai Kalan),[8] typical made from mutton & rice flour and eaten with Kashmiri Bread called Girda. Kashmiri also made this dish very popular in punjab. It is cooked in huge degs(Earthen Pots) and placed in wood fired ovens. It’s very famous in old Srinagar towns.Downtown Srinagar is considered as the hub of harisa making in Kashmir.
See also
References
- "Al Harees, traditional Emirati Cuisine". UAE Style Magazine. 26 July 2013.
- Team, Almaany. "Definition and meaning of Harees in Arabic - Arabic dictionary - Page 1". www.almaany.com.
- Irina Petrosian, David Underwood (2006). Armenian food: fact, fiction & folklore (2. ed.). Bloomington, Ind.: Yerkir Pub. p. 65. ISBN 9781411698659.
- Charles Perry, "Cooking with the Caliphs", Saudi Aramco World 57:4 (July/August 2006) full text
- "The haleem debate: Why some Indian Muslims are renaming the Ramzan delicacy 'daleem'".
- "Archived copy". Archived from the original on 2010-11-29. Retrieved 2010-11-07.CS1 maint: archived copy as title (link)
- Albala, Ken (2011). Food cultures of the world encyclopedia. Santa Barbara, California: Greenwood. p. 8. ISBN 9780313376276.
- Naqash, Rayan. "It's harissa time again: Savour the traditional winter delicacy that warms up cold Kashmiri mornings". Scroll.in.
- Resta, Lizzie. "A Culture Seen Through Cuisine: Traditional Zanzibari Recipes." (2008). (PDF)