harees
Sign in to saveHarees, haresa, hareesa, arizah, harise, jarish, jareesh, (), harisa (), or korkot () 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.
Key facts
- Food.name
- Harees
- Food.image
- Armenian Harisa.JPG
- Food.caption
- Harisa
- Food.alternate_name
- Hareesa, haleem, arizah, harisa, jarish
- Food.country
- ArmeniaArabian Peninsula
- Food.region
- Western Asia
- Food.course
- Main course
- Food.type
- Porridge
- Food.main_ingredient
- Wheat, butter, and meat (usually mutton but sometimes chicken)
- Intangible heritage.ICH
- Harees dish: know-how, skills and practices
- Intangible heritage.Countries
- Qatar, Oman, Yemen, Saudi Arabia, Bahrain and United Arab Emirates
- Intangible heritage.ID
- 01744
- Intangible heritage.Region
- AST
- Intangible heritage.Year
- 2023
- Intangible heritage.Session
- 18th
- Intangible heritage.List
- Representative
via Wikipedia infobox
Article
13 sectionsContents
- Etymology
- History
- Preparation
- Variants and traditions
- Arab cuisine
- Armenian cuisine
- Egyptian cuisines
- Kashmiri cuisine
- Zanzibari
- Ethiopia
- Emirati Cuisine
- See also
- References
Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (), harisa (), or korkot () 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.
==Etymology== "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.