Not Your Mother’s Hareesa

Hareesa is one of those dishes that every Assyrian loves. Unfortunately, the fact that it takes so much effort to prepare makes it seem intimidating to take on. That’s probably why it’s usually only served on special occasions and holidays.

I recall my mom spending hours at the stove, stirring and beating the hareesa into submission. Occasionally she would ask one of us kids to step in and continue beating it while she rested her arm. It seems like we all got a turn stirring by the time it was ready to enjoy. Did I mention there was seven of us kids? That’s a lot of stirring!

While I was working on compiling recipes for my cookbook, Mom’s Authentic Assyrian Recipes, my sister introduced me to this modern way of making hareesa. Thanks to Beni, gone are the days of beating the hareesa by hand all day long. Beni was kind enough to show me this easy method of cooking the hareesa in a crockpot. Now I’m happy to let you in on the secret!


Print Recipe
Not Your Mother's Hareesa
Hareesah
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Prep Time 30 minutes
Cook Time 6 hours
Servings
servings
Ingredients
Hareesah
Instructions
  1. Wash barley and drain several times. Place barley, chicken, beef, and water in a large crockpot. Set the temperature to low and cook for six hours.
    crockpot meals
  2. After four hours have passed, stir the hareesa vigorously. If you are not using boneless chicken, remove any visible chicken bones at this time.
    assyrian hareesa
  3. When six hours have elapsed, mix the hareesa with a hand-held mixer until you achieve a creamy consistency. Basically, you don't want large pieces of meat or chicken visible. Season the hareesa with salt, then top each serving with butter and sprinkle with corriander. Enjoy!
    chicken hareesa
Share this Recipe


Leave a Reply


Join Mailing List
Get notified when a new recipe is posted!
We respect your privacy.