Al Harees is one of the most famous traditional dishes in Qatari and Gulf cuisine, typically served on social occasions, holidays, and especially during the holy month of Ramadan. It mainly consists of wheat grains, sometimes referred to as “harees grains,” mixed with pieces of lamb or chicken, and is often served with ghee.

The preparation of Al Harees begins by cooking the wheat in slightly salty water for several hours. Then, lamb or chicken is added, and the mixture is cooked over low heat for a long time (at least four hours). The dish is served with “Al Adani ghee” placed on top. Al Harees is traditionally cooked in a pot called “Jidhr Al Harees” and stirred with a wooden spoon known as “Mudarabah.”