Harees is cracked wheat and meat beaten together for hours into a savoury porridge, salted, topped with ghee, and eaten in Dubai at Ramadan and at weddings.
Harees is one of the oldest dishes still cooked in the UAE, recorded across the Arabian Peninsula long before the pearl trade and shared with Armenian harissa and Levantine hareesa. Wheat and meat go into the same pot with water and nothing else, then cook for three to five hours until the grain collapses and the two can be beaten with a wooden pestle into a single smooth mass. The labour is the recipe, which is why it belongs to occasions rather than weeknights: Ramadan iftar, Eid, weddings and condolence gatherings. Dubai households still send trays of it to neighbours, and the only seasoning at the table is salt, ghee and sometimes a spoonful of sugar or cinnamon.
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