Harees
Harisa | |
| Alternative names | Hareesa, haleem, arizah, harisa, jarish |
|---|---|
| Type | Porridge |
| Course | Main course |
| Place of origin | Armenia Arabian Peninsula |
| Region or state | Western Asia |
| Main ingredients | Wheat, butter, and meat (usually mutton but sometimes chicken) |
| Harees dish: know-how, skills and practices | |
|---|---|
| Country | Qatar, Oman, Yemen, Saudi Arabia, Bahrain and United Arab Emirates |
| Reference | 01744 |
| Region | Arab States |
| Inscription history | |
| Inscription | 2023 (18th session) |
| List | Representative |
Harees, haresa, hareesa, arizah, harise, jarish, jareesh, (Arabic: هريس), harisa (Armenian: հարիսա), or korkot (Armenian: կորկոտ) is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is known throughout Armenia where it is served on Easter, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.