Harees, Jareesh, boko boko, or harisa is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. Its consistency varies between a porridge and a dumpling. Harees is a popular dish known in Arab states of the Persian Gulf, especially in the month of Ramadan, while harisa is an Armenian dish from the Ararat plain.
Etymology
Harees is derived from the verb which means to mash or to squash. According to Armenian lore, the patron saint of Armenia, Gregory the Illuminator, was offering a meal of love and charity to the poor. There weren't enough sheep to feed the crowds so wheat was added to the cooking pots. They noticed that the wheat was sticking to the bottom of the cauldrons. Saint Gregory advised, "Harekh!Stir it!" Thus, the name of the dish, harissa, came from the saint's own words. Harissa has been offered as a charity meal ever since. The dish is traditionally served on Easter day. It is still prepared by many Armenians around the world and is also considered the national dish of Armenia.
History
Harees is documented in Ibn Sayyar al-Warraq's 10th-century cookbook Kitab Al Tabikh., as well as in al-Baghdadi's 13th-century cookbook Kitab Al Tabikh and ibn Razin al-Tujibi's 13th-century Andalusian cookbook Kitab Fadalat al-khiwan fi tayyibat al-ta'am w'al-alwan. Harees is also the origin of Haleem.
Preparation
The wheat is soaked overnight, then simmered in water along with meat and butter or sheep tail fat. Any remaining liquid is strained and the mixture is beaten and seasoned. Harees may be garnished with cinnamon, sugar, and clarified butter.
There is a different traditional way of preparing Harees in each of the Arab countries in the Persian Gulf area, and among the tribes of these countries. But there is a difference very simple that is optional in some countries. For example, in Saudi Arabia, cardamom pods are added. Also it is decorated with parsley. Harees was only made by the wealthy during Ramadan and Eid, for the duration of a three- to seven-day wedding. It was, however, customary for the Harees dishes to be shared with poorer neighbours on such occasions. It is similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken or lamb and coarsely ground soaked wheat.
Harees is a popular dish in Arab cuisine, from the Levant to the Persian Gulf. It is often served during Ramadan, festivals such as Eid ul-Fitr, and at weddings. Harise is also a common dish in Iraqi cuisine. Formerly found only in homes, it is now served in restaurants as well.
Armenian cuisine
Harisa is traditionally served on Easter day, and is considered the national dish of Armenia. It is a thick porridge made from korkot 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. Like other ritual dishes, the time taken for preparation is part of its cherished value. Harisa is known for helping the Armenians of Musa Ler to survive during the resistance of 1915.
Kashmiri cuisine
Harisa is very famous in Kashmir Valley and it is prepared during winter, typical made from mutton & rice flour and eaten with Kashmiri Bread called Girda. Kashmiri also made this dish very popular in Punjab.
Zanzibari
In Zanzibar, the dish is called boko boko and may be cooked with lamb, beef, or chicken.
