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Lebanon · Food

Harissa (Lebanese Wheat Porridge)

180 min
800 kcal
4 servings

By eatmundo · August 3, 2026

Harissa (Lebanese Wheat Porridge)🇱🇧AI-generated image

Same ingredients, elsewhere in the world

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Dishes from other countries' kitchens, made from the same core ingredients as Harissa (Lebanese Wheat Porridge). The percentage is the share of ingredients the two recipes have in common.

Same technique: Porridge & mash13 recipes from 9 countries

A comforting, slow-cooked porridge made from hulled wheat and tender meat. It is a traditional winter dish often served at communal feasts.

According to eatmundo's ingredient comparison, the closest dish to Harissa from another cuisine is Keşkek (Türkiye): the two share 55% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Soak 500g of hulled wheat in water overnight (at least 8 hours), then drain.

  • 2

    Brown 1kg of lamb shank in 30g of the butter in a large, heavy-bottomed pot until golden.

  • 3

    Add chopped onion and sauté until translucent.

  • 4

    Add the drained wheat, cinnamon stick, and 3 liters of water to the pot.

  • 5

    Bring to a boil, then cover, reduce heat to low and simmer for 3 hours until the meat falls off the bone and the wheat grains have burst. Stir every 20-30 minutes, scraping the bottom, and add hot water a cup at a time whenever it gets too thick.

  • 6

    Remove the bones and stir vigorously with a wooden spoon to create a thick, creamy consistency.

  • 7

    Season with 1 tsp of salt to taste.

  • 8

    Serve hot, drizzled with the remaining 20g of butter, melted.

Frequently Asked Questions

What is Harissa?

Harissa is a savory Lebanese porridge made from slowly cooked lamb shank and hulled wheat seasoned with cinnamon. It is a hearty dish historically prepared for communal gatherings and religious holidays.

Can I use chicken instead of lamb?

Yes, bone-in chicken thighs or a whole chicken hold up well to the long simmer (breasts dry out), though lamb is more traditional.

Should I blend the mixture?

No, it is traditionally stirred vigorously with a wooden spoon to maintain texture.

What type of wheat is required?

Harissa needs whole hulled wheat grains (sometimes sold as 'wheat berries' or 'pearl wheat'); cracked wheat or bulgur will not give the same creamy texture.

How long can I store this?

It keeps well in the refrigerator for up to 3 days.

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