Yemeni Hareesa
- Soomaali
- Hariiso
- Français
- Hareesa Yemeni
- العربية
- الهريسة اليمنية
By Leila & Abdullahi · ·
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.
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Ingredients
1 cup = 237 mL · 1 Tbsp = 15 mL · 1 tsp = 5 mL. All are level measurements.
Yemeni Hareesa
Method
Tap a step to mark it done.
Lamb shoulder Lamb shoulder Pearl Barley Steps for preparing the hareesa Place the meat in a large pot.
Cover the meat with water and cook on high heat until it comes to a boil.
Skim any impurities. Lower the heat to medium and cook for two hours.
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.
Add 1 cup boiling water if you forgot to lower the heat and it dries up.
Remove the cinnamon stick and the bones.
Stir well.
Add freshly ground black pepper.
Use an immersion blender to blend.
Melt the butter on medium heat and lightly brown it. When the foam subsides, turn off the heat. Do not burn the milk solids.
Serve the Hareesa with sugar and browned butter or ghee.
Comments
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ماشاءالله دقة الوصفه رائعه .. الله يعطيكم العافيه.. هل ممكن استخدم قدر الضغط؟ ام لا تنصح به؟ اذا ممكن استخدمه! كيف الطريقه لو تكرمتم
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.
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
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.
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.
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.
Walaal aad iyo aad baad u mahadsantahay, waxaan daawaday hariisada.
walaal ma taqaanaa hariisadii xamar lagu samaynjiray oo macaanay.
Mahadsanid.
Asha.
Adigaa mahadda mudan walaal. Hariisada Soomaaliya lagu samayn jiray waa noocaan. Tijaabi ee nala socodsii.