Warming up the Chilly Mornings

Harissa is truly a royal breakfast of our culture

Winter knocks the door early after the mystic autumn, after the trailer was seen in the last weekend as I have heard about our grand parents harsh winter starts in the late December but unlike it was seen early. Apple growers from Jammu and Kashmir affected badly and lost much of Apple fruits in the last week. Now the govt of India decide to give relief for the adversely affected growers now come to the point.

Although winter has many things to look forward to, but culinary delights are very important part of these 3 to 4 months. One of the delicacies however is Harissa a morning mutton dish which signifies both life and ritual in the entire valley. It is basically a mixture of Kashmiri sticky rice with legs of goat condiments like cinnamon, fennel seeds, cloves, cardamom, black pepper and shallots (prawn in local language). Cooking it is not everybody's cup of tea. It needs not only hardwork but fine skill.

The famous Harissa is made only in @Maisuma Srinagar the summer capital of Jammu and Kashmir, 65 Kms far away from my sweet home when there is harsh winter outside nobody wants to roaming in the city without any work but if someone tells you let's have a plate of Harissa then no one can deny.
I love harissa.

The word Harissa comes from an Arabic verse "Harassa" which literally means to to pound or to crush and was originally used to describe a gruel of wheat, butter, meat, and certain spices dates back to 7th century.

Harissa is believed to be introduced innkashmir valley by Persian Sufi scholar Mir Syed Ali Hamdani (RA) in 14th century who come to Kashmir thrice for the first time in 1372. Haleem and the Khichra are dishes with some similarities with Kashmiri Harissa. They also originated as an Arabic dish with meat and pounded wheat with herbs and spices during the rule of sixth Nizam Mahbub Ali Khan Mir Usman Ali khan. Haleem is a paste while Khichra has mutton cubes when served. Typically Haleem is waterier and not like the thick paste as Harissa.

Harissa is a cultural dish which most famous in Kashmir valley. The merits of this dish is they kept body warm in coldest days, every family goes to Srinagar and fulfil their dreams.

In the recent years affluent families send large quantities of Harissa prepared by chefs to the families of their newly wed daughters. During the recent years since the recipes are easily available, it is also made commonly at homes.
Tinned Harissa is also exported for connoisseurs living in different parts of the world. The health conscious people use chicken instead of mutton. However the aroma and the ambience of having it steaming hot the traditional way in downtown Srinagar at selected places is no match to these attempts. For a healthier heart it should be consumed and enjoyed sparingly only and not at the cost of regular exercises and other and other preventive measures.

Harissa is truly a Kashmiri winter royal break fast cuisine and is a part of our culture and ethos.