Traveling can make it so difficult to eat healthy - especially when you have a long list of #Boston restaurants to try out! So tonight we grabbed a quick bite @eatverts and were definitely not disappointed by the fresh food, bold flavors, and unlimited toppings!
MædëmKoolinaire Lamb Harissa & Chicken Harissa made their sales debut during the just ended Raya season. Was all great great feedbacks from our clients 😍😍 It is now one of Mædëm's specialties and NOW OPEN for order all year round 😄
Like the Kacang Foul dish, Harissa is made popular in Johor. Well known mostly among Johorean foodies. This dish is no alien to my family. I ate & knew harisaa since I was a child made by one of my elder sisters who learned preparing Harissa from her in-laws. Now it's time to introduce to my clients my Arabic version of Harissa aka Harees.
Originally, Harissa an Armenian dish is a thick porridge made from korkot (dried or roasted cracked wheat) and fat-rich meat, usually chicken or lamb. The extremely #longcookingprocess is an essential part of the harissa tradition. Like other ritual dishes, the time taken for preparation is part of its cherished value.
Harissa is also very common in Lebanese villages, across its different ethnic communities, where it is usually cooked on religious occasions in a big pot in a village gathering.
Harissa is very similar to a popular dish among Arab countries of the Persian Gulf known as harees which is made of meat and finely ground wheat.
Harise is also a common dish in Iraqi cuisine.
Harissa is very famous in Kashmir in India and it is prepared during winter.
It is similar to kashkeg, a kind of homogeneous porridge made of previously stewed and boned chicken or lamb and coarsely ground soaked shelled wheat.