Harees or harissa is a Middle Eastern dish of boiled, cracked, or coarsely-ground wheat and meat or chicken. Its consistency varies between a porridge and a dumpling.
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The wheat is soaked overnight, then simmered in water along with meat and butter. Any remaining liquid is strained and the mixture is beaten and seasoned. Harees may be garnished with cinnamon, sugar, and clarified butter.
Harees is a popular dish in Arabic cuisine, from the Levant to the Persian Gulf. It is often served during Ramadan, festivals such as Eid ul-Fitr, and at weddings.[1] In Lebanese villages, it is often cooked on religious occasions in a communal pot.[citation needed]
Formerly found only in homes, it is now served in restaurants as well.
Harissa (Armenian: հարիսա)is traditionally served on Easter day and and is considered the national dish of Armenia.[citation needed]
Harees is also consumed in Pakistani and Muslim Indian cuisine, where it is identical to a variant known as Haleem. Harees is a popular dish among the Mappila, the Muslim population of the Malabar region of South India. It may have been introduced by Arab traders in the 7th century. It is also known as 'Alsa'.
In Hyderabad, harees has evolved into a dish called Hyderabadi haleem, which is highly spiced. In Hyderabad, harees is served as a starter before the biryani at Muslim weddings.