Winter in Kashmir provides an opportunity to enjoy Harissa, a unique and Traditional Kashmiri breakfast. Harissa is only made during the cold winter months, and it usually is found early in the morning.
Cooking of it requires patience but time taken is worth it. It is served with kebabs in the orignal kashmiri dish but also tastes best with naan and bread.
Here is how you can cook it at home:
- 1 tsp garlic paste
- 5 cup mutton stock
- 1 tsp ginger paste
- 1/2 cup ghee
- 1/2 tsp black pepper
- 2 cups tomato puree
- salt to taste
- 2 medium onion sliced
- 20 green chilies
- 1 tsp red chili powder
- 1 kg meat
- 1/2 kg wheat
- Soak the wheat in water for seven to eight hours.
- In a wide pot mix in wheat, salt and 1 1/2 liter water and stir fry it on medium flame till tender.
- Take another pot, mix in meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder and tomato puree and stir fry it till soft.
- When the meat is soft then use a chopper to obtain haleem like consistency.
- Then mix in soft wheat up and stock and stir fry the mixture till it is thick.
- Heat up oil in a pot and fry the onions till golden brown, pour out it on the harissa.
- Serve it with lime, cut green chilies, cut ginger and garam masala powder.
Here are the pictures of man cooking Harrissa in a local eatary in Kashmir