How to prepare harissa in large and fast quantities in Iraqi street food
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- Опубліковано 7 вер 2024
- Harees, hareesa, master of the table, tolo, hantiyeh, or qahmyeh is an Arab, Asian, and Indian dish of boiled, mashed or ground wheat mixed with meat. The consistency of the puree is firm and thick, between the consistency of barley soup and the consistency of a dumpling dish. Harees is a meal from the Middle East cuisine and is more prevalent in the Arabian Gulf, often prepared in the month of Ramadan, holidays and happy occasions such as marriage, Eid al-Fitr and Eid al-Adha. Harissa is a fatty meal that makes you feel full because of its fiber and protein content. Perhaps this is the reason for making it a lot in the month of Ramadan and eating it during the suhoor period. Harees is prepared in the Arab Gulf countries and some other Arab countries, and the method of preparing it differs from one country to another.
Harees or Harissa is an Arabic word derived from the verb to mash and mash something, that is, to crush it and between it and the ground for protection, or to crush it with something broad, or to crush it, crush it, crush it. It is called the master of the table because it is eaten as a main meal and in large plates.
The era and place of the origin of the harees dish is not known, but the earliest date for the harees dish was in the seventeenth century AD. Her migrations continued until she entered the Arabian Gulf. Where this dish was transmitted from southern India to Arab Muslim merchants. Al-Harissa was mentioned in the book Al-Tabikh by Ibn Sayyar Al-Warraq in the twelfth century AD as follows:
I made it that six pounds of fat meat should be taken and cut into rectangular pieces and thrown into the pot, immersed in water, and stewed under it until it was almost done. Then come out and remove the meat from the bone and slip back to the pot. From good, pure, hulled, purified, crushed, and washed wheat is taken into a quarter, and then it is poured over it, then continuous fuel is burnt under it at the beginning of the night to a quarter, and it continues to be stirred, then it is left on a good fire. And put the chicken cut on its joints and Chinese house chopsticks and leave it until midnight. Then beat it well until it meets smoothly, because the severity of the meeting is a defect in it, and salt is thrown into it as needed. If you need water, add hot water. It is left until dawn, then it is re-beaten, then the soft mechanism is lifted and worn and put on its face if it sweats, and cumin and Chinese house are also thrown on it, finely crushed, each one alone, and it is eaten with old myrrh and soft limo water. And her work in the enlightenment is better than her work on Canon
Harees is prepared in the Emirates by some tribes or sects as a meal for occasions such as purification, circumcision of children, or sealing the Qur’an.
The amount of mash is very large and enormous in size to suffice all the neighbors, and it is also called mash by dawn, which is the exit of the newborn and mother from forty after birth. Harees at the present time does not cost much, but it was expensive and expensive to cook a small pot for the family in the old days, although the people in some villages used to grow wheat themselves, pulverize it and then grind it. Enough for the house and a small number of neighboring houses.
Before the month of Ramadan, women gather in groups or individually and place the grains in the al-Minahas, a wooden cylindrical bowl, about a meter long and hollow from the inside. After that, the process of beating the grains begins until it reaches the stage of crushing and grinding the grains, which is often done by strong women with strong structures. This arduous process is accompanied by rhythm, singing, and preparing work songs to facilitate this process for women:
Oh God, oh God... Oh God, oh God
Oh God, oh God... O Karim Yahoo
If the family is well off, it comes with more than one biased person and in the same way as before, and if the family is poor or middle class and does not have the bias, it takes the mash grains to any house where the mash is crushed, grinds its quantity and takes it without embarrassment.
Some families agree that harees is cooked at least once a week during the month of Ramadan, and this is done by families who do not have someone to beat the harees, because the grains of wheat must disappear and not be left visible. So as not to reach the neighbors or the guests who come for coffee after Tarawih and say that the mash is not well blended. Harees consists of meat and wheat that is not crushed or broken. The mash has a large wooden beater with which the mashed grains are crushed and some people prefer to beat the mash before cooking it in order to facilitate the cooking process, and to save time and energy when hitting the mash. In the past, the grain of wheat was beaten by hand, and the so-called biased, yon or mortar was used to beat it. The task of hammering took a lot of effort and a long time.
Nice Video 👍 Good job, as always Masha Allah
Wow looks delicious greetings from Brazil 🇮🇶♥️🇧🇷
Hell ❤
💕حسین. سفینت النجات🌺🌻🌹
لبيك ياحسين لبيك ياعباس عليهم السلام اللهم صل على محمدوال محمدصلى الله عليه وسلم
Wow, Hi friend. Nice to meet you. It's looks delicious Good recipe. I enjoyed the video. 🥰😍🙂🥰🙂😍🥰🙂🥰🙂🥰🙂🥰
شهية
у узбеков есть халлиса, тоже самое, технология немного отличается ..
This food is distributed free of charge on the occasion of the martyrdom of the grandson of the Prophet Muhammad 1,400 years ago, and they are dressed in black.
name (harris)
the ingredients
wheat seeds 0:09
ghee 4:55
beef 4:15
milk 2:28
Cinnamon with sugar 7:22
❤️
شكله طيب بالعافية على من اكل، 😋
Super
محتوك اسطوري تستاهل الاشتراك والمتابعه
اشكرك من ذوقك
انا سعيد جدا ان اعجبك الفديو واتمنى ان اقدم لكم الافظل في الايام القادمة من اطعمة الشارع العراقي
وين هذه الغيبة الطويلة؟
حبيبي الغالي والله ظروف خارج عن ارادتي والله
🤩🤩🤩👍👍👏👏