Harissa — Lebanese Wheat and Lamb Porridge
Whole wheat berries and lamb shoulder cooked for hours until they dissolve into a thick, silky porridge — the great communal dish of Lebanese mountain winters, ladled into deep bowls and topped with a river of clarified butter.
Cook this hands-free
All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 500 g whole wheat berries (hinteh)
- 800 g lamb shoulder, bone-in
- 1 large yellow onion
- 1 whole cinnamon stick
- 1 tsp ground cinnamon
- 0.5 tsp ground cumin
- 1 tsp seven spice (baharat)
- 2 tsp salt
- 2.5 liters water
- 80 g clarified butter (samn)
Instructions
- Soak wheat berries overnight in cold water. Drain and rinse.
- Place lamb shoulder, whole onion, cinnamon stick, and 2.5 liters water in a large heavy pot. Bring to a boil, skim foam aggressively for 5 minutes until broth is clear.
- Add drained wheat berries. Reduce heat to very low, cover partially, and cook for 2 hours, stirring every 20 minutes.
- When wheat berries have begun to soften, remove the lamb pieces. Pull the meat from the bones — it should fall off easily. Discard bones, skin, and cinnamon stick.
- Return shredded lamb to the pot. Add ground cinnamon, cumin, seven spice, and salt.
- Continue cooking on very low heat for another 60–90 minutes, stirring frequently, until the mixture has reached a thick, porridge-like consistency where a wooden spoon dragged across the bottom leaves a clean trail for 2 seconds before the mixture flows back.
- The harissa is ready when the wheat and lamb are completely indistinguishable — one unified mass.
- Ladle into deep bowls. Heat clarified butter until just beginning to brown. Pour a generous ribbon over each bowl. Serve immediately.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is Harissa — Lebanese Wheat and Lamb Porridge?
Whole wheat berries and lamb shoulder cooked for hours until they dissolve into a thick, silky porridge — the great communal dish of Lebanese mountain winters, ladled into deep bowls and topped with a river of clarified butter.
Where is Harissa — Lebanese Wheat and Lamb Porridge from?
Harissa — Lebanese Wheat and Lamb Porridge comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Harissa — Lebanese Wheat and Lamb Porridge vegetarian?
No — as written, Harissa — Lebanese Wheat and Lamb Porridge includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of cinnamon stick in Harissa — Lebanese Wheat and Lamb Porridge?
The cinnamon stick called for here is part of the traditional recipe and gives Harissa — Lebanese Wheat and Lamb Porridge its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with Harissa — Lebanese Wheat and Lamb Porridge?
In a Lebanese mains spread, Harissa — Lebanese Wheat and Lamb Porridge is typically served with rice or warm flatbread, a simple salad such as fattoush or tabbouleh, and pickles or yogurt on the side.
Can I make Harissa — Lebanese Wheat and Lamb Porridge ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.