Yemeni Hareesa (Hariiso) Hareesa Yemeni الهريسة اليمنية

Yemeni Hareesa (Hariiso) Hareesa Yemeni الهريسة اليمنية

Yemeni Hareesa

www.xawaash.com

Hareesa is one of those dishes that remind us of Eid. No Eid is complete without a piping hot dish of Hareesa served with sugar and browned butter.

Hareesa originated in Yemen and it is made of barley and meat (usually lamb) that are cooked until the fibres break down and it becomes almost like a thick paste. It was a long and tedious process that required a lot of muscle power stirring the thick mixture as it cooked in a large pot for many hours. By late evening, when the meat breaks down and the mixture reduces, it is transferred into a smaller pot. This is then placed overnight inside a tandoor where it cooks and stays warm in the gentle heat of the oven.

Customers usually line up right after the early morning prayer, while it is still dark outside, to buy the Hareesa. It was relatively expensive, since a good Hareesa contains more meat than barley.

Hareesa is popular in many parts of Somalia. In Brava, it was prepared by Bravanese of Yemeni origin. It was not sold, but the families who prepared it used to send hot Hareesa to friends. It was their way of sharing the joy of Eid.

 

 

Print Recipe

Print Recipe with Photos

Ingredients:

(Tbsp is a tablespoon; tsp is a teaspoon)
(1 cup = 237 mL = 2.4 dl; 1 Tbsp = 15 mL; 1 tsp = 5 mL); all are level measurements

 
Serves 15

  • 1.83 lb (830 g) Lamb – With bones
  • 1 lb (454 g) Pearl barley
  • 1 tsp (7.5 mL) Salt
  • 1 Cinnamon stick
  • 1 tsp (5 mL) Black pepper (ground)
  • 1 litre Water – For cooking the meat
  • 1 litre Water – For cooking the barley
  • ⅓ cup (83 mL) Unsalted butter

 

Lamb shoulder


Lamb shoulder


Pearl Barley

Directions:

Steps for preparing the hareesa

  1. Place the meat in a large pot.
  2. Cover the meat with water and cook on high heat until it comes to a boil.
  3. Skim any impurities. Lower the heat to medium and cook for two hours.
  4. Wash the barley and soak for two hour while the meat is cooking. Add the soaked barley, salt, and cinnamon stick. Cook over low heat for two hours.
  5. Add 1 cup boiling water if you forgot to lower the heat and it dries up.
  6. Remove the cinnamon stick and the bones.
  7. Stir well.
  8. Add freshly ground black pepper.
  9. Use an immersion blender to blend.
  10. Melt the butter on medium heat and lightly brown it. When the foam subsides, turn off the heat. Do not burn the milk solids.
  11. Serve the Hareesa with sugar and browned butter or ghee.

 

Yemeni Hareesa


Yemeni Hareesa


Yemeni Hareesa

Hariiso

www.xawaash.com

 

 

Daabac Soo’da

Daabac Soo’da oo Sawirro Leh

Maqaaddiirta:

(QW waa qaaddo weyn – midda cuntada lagu cuno; qy waa qaaddo yar)
(1 koob = 237 mL = 2.4 dl; 1 QW = 15 mL; 1 qy = 5 mL)

 
Waxay ku-filan tahay 15 qof

  • 1.83 baawun (830 g) Hilib idaad (ari) – Oo lafo leh
  • 1 baawun (454 g) Sarreen cad
  • 1 qy (7.5 mL) Cusbo
  • 1 Qori qorfe
  • 1 qy (5 mL) Filfil madoow (shiidan)
  • 1 litir Biyo – Hilibka ku-kari
  • 1 litir Biyo – Sarreenka ku-kari
  • ⅓ koob (83 mL) Buuro aan cusbo lahayn

 

Garab ari


Garab ari


Sarreen cad

Diyaarinta:

Diyaarinta hariisada

  1. Hilibka digsi weyn ku rid.
  2. Biyaha ku shub oo dabsare ku kari.
  3. Marka ay biyaha karaan, xumbada ka qaad.
  4. Sarreenka dhaq kaddibna biyo la dhig muddo laba saacadood. Biyaha oo karaaya ku dar saarreenka, cusbada iyo qorfaha. Dab yar ku kari muddo laba saacadood.
  5. Haddaad iloowdo inaad dabka ka gaabisid oo biyaha gursadaan, ku dar 1 koob biyo kulul.
  6. Qorfaha iyo lafaha ka saar.
  7. Si fiican u xurbi. Hubi harrisada inay lafa ku harin.
  8. Filfil madow oo shiidan ku dar.
  9. Khallaad ku shiid.
  10. Buurada dab dhexdhexaad ah ku dhalaali ilaa ay ka gaduudato. Marka ay xumbada degto, dabka ka demi. Iska ilaali inay xanshada kaa gubato.
  11. Hariisada ku qaddin sokor iyo buurada aad gaduudisay ama subag.

 

Hariiso


Hariiso


Hariiso

Hareesa Yemeni

www.xawaash.com

La hareesa est un des plats qui nous rappellent l’Eid. L’Eid n’est pas complet sans un plat bien chaud de Hareesa servi avec du sucre et du beurre noisette.

La hareesa est originaire du Yemen et elle est préparée avec de l’orge et de la viande (habituellement de l’agneau) qui sont cuits jusqu’à ce que les fibres se détachent et se transforment presque en pâte épaisse. C’était un procédé long et fastidieux qui nécessitait beaucoup d’énergie pour touiller la mélange épais pendant qu’il cuisait dans une grande marmite pendant de longues heures. A la fin de la journée, quand la viande s’est désagrégée et que la mixture a réduit, elle est transférée dans une marmite plus petite. Elle est ensuite placée dans un tandoor où elle cuit toute la nuit et reste au chaud dans le four tiède.

D’habitude les clients font la queue juste après la prière du matin, lorsqu’il fait encore nuit dehors, pour acheter la Hareesa. C’était assez cher, car la bonne Hareesa contient plus de viande que d’orge.

La Hareesa est populaire dans de nombreuses régions de Somalie. A Brava, elle était préparée par les Bravanais d’origine Yemenite. Elle n’était pas vendue, mais les familles qui la préparaient, en distribuaient à leurs amis. C’était leur façon de partager les réjouissances de l’Eid.

 

 

Imprimer la Recette

Imprimer la Recette avec Photos

Ingrédients:

(cs est cuillère à soupe; cc est cuillère à café)
(1 mesure = 237 mL = 2.4 dl; 1 cs = 15 mL; 1 cc = 5 mL); mesures à ras

 
Pour 15 parts

  • 1.83 livre (830 g) d’Agneau avec les os
  • 1 livre (454 g) de Orge Perlé
  • 1 cc (7.5 mL) de Sel
  • 1 Bâtons de Cannelle
  • 1 cc (5 mL) de Poivre Noir (moulu)
  • 1 litres d’Eau – pour cuire la viande
  • 1 litres d’Eau – pour cuire l’orge
  • ⅓ mesure (83 mL) de Beurre Doux

 

Épaule d’agneau


Épaule d’agneau


Orge Perlé

Instructions:

Étapes de préparation de la Hareesa

  1. Mettre la viande dans un grand faitout.
  2. Couvrir d’eau la viande.
  3. Écumer les impuretés puis cuire pendant 2 heures à feu moyen.
  4. Ajouter l’orge et le bâton de cannelle et cuire à feu doux pendant 2 heures.
  5. Compléter avec de l’eau bouillante si vous avez oublié de baisser le feu.
  6. Retirer le bâton de cannelle et les os.
  7. Bien remuer.
  8. Ajouter le poivre noir fraîchement moulu.
  9. Mixer avec un mixer à pied.
  10. Faire fondre le beurre à feu moyen et le faire colorer un peu. Quand la mousse disparaît, éteindre le feu. Ne pas faire brûler les résidus de petit lait.
  11. Servir la Hareesa avec du sucre et le beurre noisette.

 

Hareesa Yemeni


Hareesa Yemeni


Hareesa Yemeni

الهريسة اليمنية

www.xawaash.com

اطبع الوصفة – بدون صور

اطبع الوصفة – مع صور

المقادير

كوب = 237 مل، ملعقة كبيرة = 15 مل، ملعقة صغيرة = 5 مل
 

خروف/ جم 830
جم 454
ملح ملعقة صغيرة 1
عود قرفة 1
(فلفل اسمر( مطحون ملعقة صغيرة 1
ماء لتر 1
ماء لتر 1
زبدة غير مملحة كوب

 

لحم كتف غنم


لحم كتف غنم


خطوات تحضير الهريسة

يوضع اللحم في القدر -1
يضاف اليه الماء ويغلى على نار عالية -2
تزال الرغوة (الزفرة) -3
يغسل حب القمح وينقع لمدة ساعتين. يضاف حب القمح، الملح والقرفة الى اللحم، ويطهى على نار هادئة لمدة ساعتين -4
يمكن اضافة كوب ماء مغلي اذا تشربت الماء واصبحت كثيفة -5
تزال القرفة والعظام -6
تخلط جيدا ويتأكد من عدم وجود عظام -7
يضاف فلفل مطحون -8
تهرس بخلاط كهربائي يدوي -9
تحمر الزبدة على نار متوسطة. تطفئ النار عندما تختفي الرغوة. -10
تقدم الهريسة مع السكر والزبدة المحمرة او السمن البلدي. -11

 

الهريسة اليمنية


الهريسة اليمنية


الهريسة اليمنية

 

 

 

 

 

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41 Responses to Yemeni Hareesa (Hariiso) Hareesa Yemeni الهريسة اليمنية
  1. um Saleh
    February 26, 2012 | 12:54 pm

    Baraka allaah fiikum 3amaa taqadumu lanaa wa jazaakum allaah alf kheyr. This is my favorite dish (??????? ???????), well done. you remind me old days in somalia/yemen. shukran jazeelan.

    • A&L
      February 26, 2012 | 1:03 pm

      Wa barakallahu fiiki wa jazakillahu alfa alfa kheyr!

  2. umu usra
    February 26, 2012 | 5:19 pm

    Asc wr wb? aaaaad iyo aaaaad iyo aaaaad ayaan idiinku mahad naqayaa C/Laahi, Layla iyo qofkasta oo idinkala qayb qaatay karita hariisada ama fikrad idinku darsaday waayo ma aha samaynteedu hawl fudud. laakiin dhibkasta ama daalkasta oo kaa soo gaara waxaad ku hilmaameysaa macaankeeda markaad halmar afka gashato. Walaaleheyga qaaliga ahoow Alaah ha idin xifdiyo markasta hana idinka ilaaliyo sharka shaydaanka iyo kan binu aadamkaba iyo sharka qiyaamo intaba. ALAAHUMA AAAAAMIIIIIN.

    • A&L
      February 26, 2012 | 6:19 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaautuhu
      Aad ayaad ugu mahadsan tahay hadalladaada qaayaha leh iyo ducooyinkaada oo aan rajeynayno inuu Eebbe aqbalo. Aamiin.

  3. Zamiira
    February 26, 2012 | 6:33 pm

    Asc wr brakatu aad ayaan idinkaga mahada celinayaaa this dish looks really good and I will tray it to make.waxan qaba hal suaal yar is it the same shurbad and this dish back home soonki my mom use to make shurbad lakiin this dish is little ticker then shurbada .shurbada laftirkeda waxa laga sameyn jirey wheat and meat. jazaku;lahu qeyr illah ajar ha idinka siiyo howsha wacan oo noo soo gudbisaaan. sokorta must eat whith it miyaa mise walaga deyn karaa .

    • A&L
      February 28, 2012 | 10:13 am

      Mahadsanid. The ingredients are similar to shurbad but hareesa is different from shurbad in that there is much, much more meat and it is cooked to a different stage. Also many of the ingredients added to shurbad are not used when preparing hareesa.

      Ma ahan qasab in sokkor lagu cuno laakiin way ku fiican tahay.

  4. umu usra
    February 26, 2012 | 7:10 pm

    Maashaa’ar Raxmaan rajadu waa wax aad u muhiim ah. Haye hada maxaa xariisada ku xigi doona? Addicted ayaan ku noqday webkiina waxaan rabaa markasta inaanan ka bixin oo aan ogaado marba waxa cusub ee aad soo galisaan. Mardhow waxaan ka cabsan in XAWAASH la ii bixiyo lol, sida aan ugu jiro markasta, sida aan uga sheekeeyo amaba sida aan u xayaysiiyo XAWAASH.

    • A&L
      February 28, 2012 | 10:17 am

      Raali ahow xoogaa jawaabta waan kaa soo daahinnay. Waxaan ka-shaqeynaynay ‘video’ha cusub oo hadduu Ilaahey yiraahdo aan soo deyn doonno berri. Aad ayaad ugu mahadsan tahay hadalladaada qaayaha leh.

  5. Nimco Abdullahi
    February 27, 2012 | 4:02 am

    Maa´shaa allaah walaal ajar iyo xasanaad badan ilaahay hakaasiiyo howsha wanaagsan aad noo hayso cimri dheer cibaado suuban baa kuu rajayn illahay idanki

    • A&L
      February 28, 2012 | 10:19 am

      Aamiin. Aad ayaad u-mahadsan tahay waana ku-faraxsannahay inaad jeclaatay cunnooyinka.

  6. um Saleh
    February 27, 2012 | 3:22 pm

    lol. umu usra here the same. My friends they already called me xawaash.com because if they ask me how to make anything, I told them about this website and how the recipe is good and simple. I love this website and i check daily for new things. thanks to A&L.`

    • A&L
      February 28, 2012 | 10:25 am

      Thank you very much for following Xawaash and for spreading the word. It is great to share with family and friends any good thing you discover. Thank you very much for your kind words.

  7. hani abdi
    February 28, 2012 | 7:27 am

    walalo subagaa aad ku dartay magaciis ii soo sheeg plz

    • A&L
      February 28, 2012 | 10:28 am

      Waa isla noocii aan isticmaalnay markaan xalwadda sameynay. Fiirso video-ha xalwadda waxaa ku arki doontaa sawirka buurada (subagga) aan isticmaalnay. Nooc kasta oo buuro (butter, زبدة) ayaa isticmaali kartaa.

  8. umu usra
    February 28, 2012 | 7:20 pm

    Mashaa Allaah! umu Saleh? that is one of the thing i looooove xawaash. we exactly do the same.

  9. umu usra
    February 28, 2012 | 7:33 pm

    waan ogahay inaad anaga noo maqantihiin mar walba iyo inaad mashquul tihiin ee haka walwalina inaad la daahdaan jawaabaha. xafida kumullaah wa racaakum wajacalal firdowsal acllaa ma’waakum aamiin. wafii amaanillaahi wa xifdih.

    • A&L
      March 1, 2012 | 7:47 pm

      Aamiin yaa Rab!

  10. Saida muse
    March 1, 2012 | 12:30 pm

    ASWC.
    A&l jazaakumullah kheyr,Rabanna edeekum saxa wall caafiya.
    Leyla waxaan rabi lahaa hadaad soo galinkartaan sida loo sameeyo Kunaafa .

    • A&L
      March 1, 2012 | 7:43 pm

      Insha-Allah waa ku dadaalaynaa inaan soo gelinno. Mahadsanid!

  11. canab
    March 4, 2012 | 11:20 am

    asc walal aad iyo aad baad u mahadsantahay ee dhanka mac.macaanka noogu dadaal ajar alle ha kaa siiyee janatu fardoowsa alle ha kaa waraaboyo aamiin

    • A&L
      March 7, 2012 | 8:00 pm

      WCS Insha-Allah waan ku-dadaali doonnaa macmacaanka, inkastoo dadka qaar ay codsadeen cunnooyinka kale in xoog la-saaro.

  12. qadra
    March 5, 2012 | 5:09 pm

    walaalayaan aad baan idinkugu mahad celinayaa maasha alah ajar iyo xasanad alaha idnka siiyo waa arrin ada loogu farxo tani ee hadaad awoodaan hadana nabara qaabka loo sameeeyo macmacaankii soomaliya aan ku arki jirnay insha alah salaam

    • A&L
      March 7, 2012 | 8:29 pm

      Mahdsanid walaal. Hadduu Eebbe idmo waan soo gelin doonna macmacaankii Soomaliya aan ku-naqiinnay. Adigana khayr ayaan kuu rajenaynaa.

  13. xaliimasacdiya
    May 11, 2012 | 1:08 pm

    asc/w. aad ayaan uga helay wallaahi maansha allaah ee malagu suxuuran karaa sonkii ayaa soo dhow weligey ma cunin mana karin laakiin insha allaah waan karinayaa sarenkii caadiga ahaa ee ramadaanka lagu suxuuran jiray oo hilib lagu kariyay oo weliba la shiiday, shaqo culus ayi ubaahan yahay. laakiin tacab bacda raaxa insha allah.aad ayaan kaaga amahad celinayaa waxaana qiraayaa inaad gaari haween aad thay aad ayuu u nasiib badan yahay saygaagu.allaah ha idin dhowro walaalahayga sooomaaliyeedoow.jano ala haidiinku bedelo.aaaaaammmmmiiiin.

    • A&L
      May 11, 2012 | 11:01 pm

      Wacalaykum Assalaam Waraxmatullaahi Wabarakaatuhu,
      Waad ku suxuuran kartaa haddaad jeclaato. Waa cunno nafaqadeeda u dhantahay. Mahadsanid walaal.

  14. Maryan
    May 29, 2012 | 2:48 pm

    I like how you cook, it is neat and clean.

    good job

    • A&L
      May 29, 2012 | 6:55 pm

      Thanks a lot.

  15. ahlam saeed
    June 17, 2012 | 12:40 pm

    masha2 Allah I love harisa so much I used to eat it with my dad for breakfast in Aden my home ..thanks for sharing …

    • A&L
      June 20, 2012 | 10:56 am

      Thanks for the comment.

  16. khadra
    July 7, 2012 | 9:02 am

    Maansha Allah. Wonderfull recipes. Thanks alot

    • A&L
      July 7, 2012 | 10:57 am

      Thank you for the comment.

  17. Zahra
    July 13, 2012 | 3:44 pm

    Did you add the lemon to the broth? If so, how much? JazakAllah khair for sharing all these wonderful recipes!

    • A&L
      July 13, 2012 | 7:33 pm

      What you saw in the video is the cook stealing some broth from the pot. To that he added a little lemon juice, salt, and black pepper. He enjoyed it. :)
      No lemon was added to the hareesa.

  18. asha
    November 30, 2012 | 7:57 am

    Walaal aad iyo aad baad u mahadsantahay, waxaan daawaday hariisada.
    walaal ma taqaanaa hariisadii xamar lagu samaynjiray oo macaanay.

    Mahadsanid.
    Asha.

    • A&L
      December 1, 2012 | 7:35 pm

      Adigaa mahadda mudan walaal. Hariisada Soomaaliya lagu samayn jiray waa noocaan. Tijaabi ee nala socodsii.

  19. Huda
    January 12, 2013 | 1:39 pm

    Walaalo cuntadan Cadan waxa la oran jiray casiid waxana la cuni jiray ramadaanka iyadoo suxuur laga dhigan jiray. Harrisadda waxa layiraahdo Cadan waxay ahaan jirtay nooc xalwadda ka mid ah.
    Mahad badan iga gudooma.

    • A&L
      January 12, 2013 | 9:54 pm

      Cuntadaan Yamanta Baraawe ayaan ka barannay, hariisa ayey u yiqiineen, sidoo kale Carabta Kismaayo. Sucuudiga markaan ku noolayn maqaayadaha Yamanta ayaan hariisada kasoo gadan jirnay. Yamanta iyo Khaliijka oo dhan waxaa loo yaqaanaa hariisa. Casiiddada waxaa laga kariyaa bur iyo biyo, waxaana lagu cunaa maraq iyo xulbad basbaas leh ama subag iyo malab. Mahadsanid.

  20. lubna
    June 1, 2014 | 9:17 am

    assalamualaikum…thank u for such a delicious recepie….inshallah i’ll try soon,but just a confusion…i want to make this for serving 2…how should i convert the measurements??…thank you in advance

    • A&L
      June 2, 2014 | 7:26 pm

      God willing, we will provide a tool for scaling recipes. The recipe on the website is already reduced. However, you can still divide it by 4.

  21. Malik
    June 16, 2015 | 7:54 am

    I am from Morocco, it’s the first time I see a Somali recipes, it is just great and various, felt so hungry when watching, it reflects your traditions, the greatest lamb meat is a Somali one, I believe that there is treasures of recipes in all countries in Africa Asia & South America (away from famous ones).
    PLease enrich your site with more somali ideas.
    The site -technically- is also great.
    Thanks a lot.

  22. Badr
    July 17, 2015 | 9:18 pm

    ماشاءالله دقة الوصفه رائعه .. الله يعطيكم العافيه.. هل ممكن استخدم قدر الضغط؟ ام لا تنصح به؟ اذا ممكن استخدمه! كيف الطريقه لو تكرمتم

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About (Annaga)
Qui Sommes Nous نبذة عنا

We are a husband and wife team and we live in Canada. In a world full of food complications, we make cooking very simple. Our recipe videos will make your cooking easy, relaxed and enjoyable. We bring you the foods we love from Somalia and from around the world.