Harees
Harees | |
| Alternative names | Hareesa, Haleem, Arizah, Harisa, Jarish |
|---|---|
| Type | Porridge |
| Course | Main Course |
| Place of origin | Arabian Peninsula, Armenia |
| Region or state | Middle East, South Caucasus and Horn of Africa |
| Main ingredients | Wheat, butter, and meat (usually mutton but sometimes chicken) |
| Harees dish: know-how, skills and practices | |
|---|---|
| Country | Qatar, Oman, Yemen, Saudi Arabia, Bahrain and United Arab Emirates |
| Reference | 01744 |
| Region | Arab States |
| Inscription history | |
| Inscription | 2023 (18th session) |
| List | Representative |
Harees, haresa, harise, jareesh, (Arabic: هريس), boko boko, or harisa (Armenian: հարիսա, romanized: harisa) is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known throughout Armenia where it is served on Easter day, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.