Ramadan is a great time to make Harees, a Middle Eastern meal with a long history that is both fulfilling and nutritious. The classic recipe calls for soaking wheat and barley the night before and then slowly cooking them with chicken until they turn into a smooth porridge. With the addition of an Indian twist of lentils and spices, it becomes a lighter version. Traditionally prepared in big pots for community sharing during Ramadan, it is more than simply food; it is a caring ritual. Due to its high protein content from chicken, high fibre content from wheat and barley, and its ability to support lengthy periods of fasting, Harees is a perfect dish for iftar or suhoor. You can make it festive and decadent by adding fried onions, coriander and a little ghee.