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Harees
Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (Arabic: هريس), harisa (Armenian: հարիսա), or korkot (Armenian: կորկոտ) 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 known throughout Armenia where it is served on Easter, 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.
"Harisa", also transliterated as "horisa", derived from the Arabic verb "haras" meaning "to squish" to describe the action of breaking and pounding the grains before mixing it with water to create a porridge.
In Arabic, "Harees" (Arabic: هريس) is linked to the verb (Arabic: هَرَسَ, romanized: harasa) which still means to mash or to squash.
Harisa is mentioned by Ibn al-Karim in Kitab Al-Tabikh as early as the seventh century. In the anecdotal cookbook, the Umayyad Caliph, Mu'awiya, returns from a trip to Arabia after returning to his newly won Persian lands. In some versions of the story, Mu'awiya is met with some Yemenite Jews whom he asks to prepare the porridge he tasted abroad while in other versions, he approaches locals. This story should be taken with a grain of salt as the author penned the story three centuries after it supposedly occurred.
Harees is documented in Ibn Sayyar al-Warraq's 10th-century cookbook Kitab Al Tabikh., as well as in al-Baghdadi's 13th-century cookbook Kitab Al Tabikh and Ibn Razīn al-Tujībī's 13th-century Andalusian cookbook Kitab Fadalat al-khiwan fi tayyibat al-ta'am w'al-alwan.
Haleem, and cholent originate from harees.
The wheat is soaked overnight, then simmered in water along with meat and butter or sheep tail fat. Any remaining liquid is strained and the mixture is beaten and seasoned. Harees may be garnished with cinnamon, sugar, and clarified butter.
There is a different traditional way of preparing Harees in each of the Arab countries in the Arabian Peninsula area, and among the tribes of these countries. Some variations include the use of cardamom pods in Saudi Arabia, or a garnish with parsley. Before the Armenian genocide where Armenians were spread through a larger area they also had different variations of Harisa. The wheat used in Armenian harissa is typically shelled (pelted) wheat, though in Adana, harissa was made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken.
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Harees
Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (Arabic: هريس), harisa (Armenian: հարիսա), or korkot (Armenian: կորկոտ) 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 known throughout Armenia where it is served on Easter, 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.
"Harisa", also transliterated as "horisa", derived from the Arabic verb "haras" meaning "to squish" to describe the action of breaking and pounding the grains before mixing it with water to create a porridge.
In Arabic, "Harees" (Arabic: هريس) is linked to the verb (Arabic: هَرَسَ, romanized: harasa) which still means to mash or to squash.
Harisa is mentioned by Ibn al-Karim in Kitab Al-Tabikh as early as the seventh century. In the anecdotal cookbook, the Umayyad Caliph, Mu'awiya, returns from a trip to Arabia after returning to his newly won Persian lands. In some versions of the story, Mu'awiya is met with some Yemenite Jews whom he asks to prepare the porridge he tasted abroad while in other versions, he approaches locals. This story should be taken with a grain of salt as the author penned the story three centuries after it supposedly occurred.
Harees is documented in Ibn Sayyar al-Warraq's 10th-century cookbook Kitab Al Tabikh., as well as in al-Baghdadi's 13th-century cookbook Kitab Al Tabikh and Ibn Razīn al-Tujībī's 13th-century Andalusian cookbook Kitab Fadalat al-khiwan fi tayyibat al-ta'am w'al-alwan.
Haleem, and cholent originate from harees.
The wheat is soaked overnight, then simmered in water along with meat and butter or sheep tail fat. Any remaining liquid is strained and the mixture is beaten and seasoned. Harees may be garnished with cinnamon, sugar, and clarified butter.
There is a different traditional way of preparing Harees in each of the Arab countries in the Arabian Peninsula area, and among the tribes of these countries. Some variations include the use of cardamom pods in Saudi Arabia, or a garnish with parsley. Before the Armenian genocide where Armenians were spread through a larger area they also had different variations of Harisa. The wheat used in Armenian harissa is typically shelled (pelted) wheat, though in Adana, harissa was made with կորկոտ (korkot; ground, par-boiled shelled wheat). Harissa can be made with lamb, beef, or chicken.
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