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Qatari hareed (hareed): recipe illustration
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Qatari hareed (hareed)

A creamy porridge of soft bread and shredded lamb, flavored with melted butter and caramelized onions. A traditional dish of Qatar, served at celebrations and family meals, especially during Ramadan.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

Instructions

  1. Cut the lamb into large pieces, place them in a pot with the whole onion, the garlic, the cinnamon, the cloves and the water. Bring to a boil and skim.
  2. Cover and simmer over low heat for about 1 h 30, until the meat falls apart easily.
  3. Remove the meat, finely shred it with a fork, discarding bones and sinew, then reserve the broth.
  4. Thinly slice the two onions and brown them in 50 g of butter over medium heat until a deep caramel color, about 15 minutes.
  5. Crumble the bread into the hot broth, then add the shredded meat, the ginger, the cardamom and the salt. Stir gently.
  6. Cook over low heat, stirring regularly, for 30 to 40 minutes, until you get a smooth, thick porridge.
  7. Serve hot, topped with caramelized onions and the rest of the very hot melted butter.

Variations and tips

Chicken version. Replace the lamb with boneless chicken thighs; they cook faster (about 45 minutes).

Practical option. Lebanese flatbread or pita works perfectly in place of the traditional bread.

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Original Ecomely recipe.