A staple during the month of Ramadan in numerous Middle Eastern countries is a plate of harees, a satisfying meal which combines coarse wheat and meat. This centuries-old dish probably originated in Saudi Arabia, but has since spread throughout the entire Middle East and India.
Numerous countries in the area have created their unique varieties, employing authentic ingredients and giving the dish local names. In Middle Eastern countries, harees is usually prepared with coarse ground wheat which is mixed with water, butter, and meat, then left to soak overnight.
Any excess liquid is drained, and all the ingredients are thoroughly mixed to create a homogenous and slightly elastic mixture that looks like a thick porridge. Chicken and lamb are the most common meat varieties employed in harees, but some regional variations also include mutton.
The spices used in the preparation are also regionally influenced: cardamom, cinnamon, and cumin are commonly employed in Arabian countries, garlic and olive oil are usually found in Lebanon, while chili and turmeric are used in Indian variations.
