Omani Shurbat Hareese
Warm, hearty, and brimming with the flavors of the Middle East, Omani Shurbat Hareese is the perfect dish to savor on a cozy evening. This traditional Omani recipe combines tender, slow-cooked lamb or chicken with the wholesome texture of cracked wheat, all simmered in a fragrant broth spiced with cinnamon, cardamom, and black pepper. The result is a velvety, porridge-like dish that’s both nutritious and deeply satisfying. Finished with a touch of rich ghee and a sprinkle of fresh parsley or cilantro, this comforting soup is a true celebration of Omani cuisine. With simple ingredients and authentic techniques, it’s an inviting way to explore the rich culinary traditions of Oman. Perfect for family meals or festive gatherings, this dish will transport your taste buds straight to the Arabian Peninsula.
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Recipe Information
Ingredients
- 1 cup cracked wheat (harees grain or pearl barley)
- 500 grams boneless lamb or chicken
- 6 cups water
- 1 medium onion, finely chopped
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cardamom
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons ghee or butter
- 2 tablespoons fresh parsley or cilantro, chopped (for garnish)
Instructions
Rinse the cracked wheat thoroughly under cold water and soak it in water for 30 minutes, then drain and set aside.
In a large pot, add the boneless lamb or chicken along with 6 cups of water. Bring to a boil and skim off any impurities or foam that rise to the surface.
Add the finely chopped onion, ground cinnamon, ground cardamom, ground black pepper, and salt to the pot. Stir well to combine.
Lower the heat to a gentle simmer, cover the pot, and cook for about 45 minutes or until the meat is tender.
Remove the meat from the pot and shred it into small pieces using forks. Discard any bones or large chunks of fat if necessary.
Add the drained cracked wheat to the pot with the cooking broth and shredded meat. Stir to mix the ingredients evenly.
Cover the pot and cook on low heat for about 1 hour, stirring occasionally to prevent the mixture from sticking to the bottom of the pot.
As the mixture cooks, it will thicken into a porridge-like consistency. If it becomes too thick, you can add a bit of hot water to adjust the texture.
Once the hareese reaches the desired consistency, stir in the ghee or butter for added richness and flavor.
Serve hot, garnished with freshly chopped parsley or cilantro, and enjoy your comforting bowl of Omani Shurbat Hareese!
Nutrition Facts
Calories |
564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 596 mg | 26% | |
| Total Carbohydrate | 28.5 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 1.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 551 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
