Harees soup is made from al-Habb al-Hassawi (seeds from al-Ahsa), which are cooked with pieces of meat for three hours under cover. Then, it is smashed until smooth. A portion of it is then taken and mixed with dried lime concentrate and boiling water. It is added in batches to a base of spices, which forms the foundation of many rich dishes and is referred to as "al-Khishnah" or "al-Hamsa," consisting of spice broth cubes. A blend of spices that enhances the flavor is then added, and the mixture is left to simmer for several hours, stirring continuously. Afterward, it is transferred to another container for storage.
Harees soup is one of the most popular traditional dishes in al-Ahsa Governorate, east of the Kingdom of Saudi Arabia. Its thick consistency resembles that of several Saudi dishes, such as Jareesh and Harees, in terms of texture. Harees soup is among the oldest traditional dishes in al-Ahsa Governorate and is one of the dishes that have influenced countries along the Arabian Gulf coast. This soup is included in the list of traditional dishes in several Gulf Cooperation Council countries. Most Gulf cultures share a general method for preparing Harees soup, with some variations in the spices used for the meat.
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