- T uj ib i ' s ▁▁ 1 3 th - century ▁And alus ian ▁cook book ▁Kit ab ▁F adal at ▁al - k hi wan ▁fi ▁t ay y ib at ▁al - ta ' am ▁w ' al - al wan . ▁ ▁H are es ▁is ▁also ▁the ▁origin ▁of ▁H ale em . ▁ ▁Pre par ation ▁The ▁whe at ▁is ▁so aked ▁over night , ▁then ▁sim mer ed ▁in ▁water ▁along ▁with ▁meat ▁and ▁but ter ▁or ▁sheep ▁tail ▁fat . ▁Any ▁remaining ▁liquid ▁is ▁stra ined ▁and ▁the ▁mixture ▁is ▁be aten ▁and ▁season ed . ▁H are es ▁may ▁be ▁g arn ished ▁with ▁c inn am on , ▁sugar , ▁and ▁clar ified ▁but ter . ▁ ▁Vari ants ▁and ▁trad itions ▁There ▁is ▁a ▁different ▁traditional ▁way ▁of ▁prepar ing ▁H are es ▁in ▁each ▁of ▁the ▁Arab ▁countries ▁in ▁the ▁Pers ian ▁G ulf ▁area , ▁and ▁among ▁the ▁tribes ▁of ▁these ▁countries . ▁But ▁there ▁is ▁a ▁difference ▁very ▁simple ▁that ▁is ▁optional ▁in ▁some ▁countries . ▁For ▁example , ▁in ▁Sa udi ▁Arab ia , ▁card am om ▁pod s ▁( H ill ▁or ▁Card am om ) ▁are ▁added . ▁Also ▁it ▁is ▁decor ated ▁with ▁par s ley . ▁ ▁H are es ▁was ▁only ▁made ▁by ▁the ▁wealth y ▁during ▁Ram ad an ▁and ▁E id , ▁for ▁the ▁duration ▁of ▁a ▁three - ▁to ▁seven - day ▁wed ding . ▁It ▁was , ▁however