About
In Bahrain, where the Gulf breeze carries the smell of spice and sea, there’s one dish that feels older than the islands themselves. Harees. A bowl of wheat and meat, slow-cooked until it becomes something closer to comfort than cuisine — a dish that has fed empires, nomads, families, and whole communities for thousands of years.
Harees is simple in theory: cracked wheat, chicken or lamb, water, salt, maybe cinnamon, cardamom, nutmeg. Nothing pretentious. Nothing complicated. But when you cook something slowly for hours — stirring, waiting, coaxing it into silk — it becomes more than food. It becomes memory, ritual, heritage.
This dish goes back to ancient Mesopotamia — Sumerians, Babylonians, Assyrians — long before Bahrain was Bahrain. It traveled across deserts and kingdoms, settling into the Gulf and becoming part of the region’s culinary bloodstream. By the time it took root in Bahraini kitchens, it had already lived a dozen lives.
Today, Harees is the heartbeat of Bahrain’s celebrations. Ramadan nights. Weddings. Big family gatherings where generosity is expected and everyone eats until they can’t move. The making of it is communal — neighbors dropping by, families stirring giant pots together, each household convinced their grandmother’s version is the one true recipe.
And they’re not wrong. Every pot of Harees carries the fingerprints of whoever made it — a little more cinnamon here, a slower simmer there. Variations that don’t change the soul, just the accent.
Beyond the poetry, Harees is practical food. Protein, carbs, warmth — a dish designed to fuel long days of fasting or long nights of celebration. It’s nourishment in every sense of the word.
Modern Bahrain is fast — skyscrapers, cars, global cuisine from every corner of the world. But Harees survives all of it. You still find it simmering in clay pots, in family kitchens, in restaurants that refuse to forget where the islands came from.
Eat it on a quiet night or during a festival. Either way, you’ll taste something timeless — the kind of dish that ties people together, generation after generation, reminding Bahrain that identity isn’t something you build in a day.
It’s something you cook slowly. Over hours. Over centuries.
Samp is meant to be simple and nourishing. Its texture can be adjusted easily: add more water for a looser porridge or simmer longer for a thicker, almost pudding-like consistency. It is one of the closest dishes you can make today to the foods shared at the earliest recorded harvest gatherings in New England.
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. Let's explore international cuisine together!
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INGREDIENTS
2 cups wheat berries
1 kilogram bone in chicken or lamb
6 cups water
2 cinnamon sticks
Salt, to taste
Butter or ghee, for serving
Ground black pepper, for garnish
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Instructions
The forbidden oatmeal of the Arabian peninsula, this simple, hearty dish is a favorite of many countries.
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Rinse the wheatberries thoroughly under cold water until the water runs clear. Drain well. Put back into water and soak for minimum 8 hours, best over night.
In a large pot, add chicken or lamb and water and poach on medium heat until meat is tender.
Once meat is cooked, remove for stock and separate meat from the bone. Skim stock and set to the side.
Remove the water from the soaked wheatberries and add to a new large pot. Add in stock about three fingers above the wheatberries, as well as cinnamon sticks, salt. Cook over medium heat until wheatberries are extremely tender, 1.5-2 hours. Add stock as it evaporates.
When everything is tender. Add in your shredding meat and cook for another hour, or until everything is soft. Remove cinnamon sticks.
Using a potato masher or immersion blender, mash the cooked wheat and meat mixture until smooth and creamy. Alternatively, you can transfer the mixture to a blender and blend until smooth, then return it to the pot.
Continue cooking over low heat for another 10-15 minutes, stirring occasionally, to allow the flavors to meld.
Once the Harees reaches your desired consistency (it should be thick and creamy), remove it from the heat.
To serve, ladle the Harees into bowls. Top each serving with a knob of butter or ghee, a sprinkle of ground black pepper, and chopped fresh parsley or cilantro, if desired.
Serve hot as a main dish or as part of a larger meal. Harees pairs well with flatbread, such as khubz or pita, and can be accompanied by a side of yogurt or a fresh salad.
