Hareesa originated in Yemen and it is made of barley and meat (usually lamb) that are cooked until the fibres break.
It is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. Herbs were substituted for meat in harissa when Armenian religious days required fasting and penance. The extremely long cooking process is an essential part of the harissa tradition.
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