Saleeg facts for kids
 |
|
| Course | Main |
|---|---|
| Place of origin | Hejaz, Saudi Arabia |
| Serving temperature | Hot |
| Main ingredients | rice, broth, butter, milk |
Saleeg (Arabic: سليق) is a yummy white-rice dish. It is cooked with broth, which can be from chicken or other meats, and milk. This special meal comes from the Hejaz region in western Saudi Arabia. Many people there think it is a national dish of the area. Saleeg is very popular in the city of Taif.
Saleeg started in the Hejaz region but is now loved all over the Arab world. Some people say it tastes a bit like Italian risotto. It is often eaten during traditional celebrations, like Shabana. Saleeg is usually served on a large traditional plate called a tabasi. Roasted meat is often placed on top of the rice. This dish usually comes with a Daggus salad, a spicy tomato sauce, and is decorated with ghee.
What's in a Name?
The name Saleeg comes from an Arabic word that means "to boil." This name makes sense because all the ingredients for Saleeg are boiled together when it is cooked.
A Taste of History
Ibrahim Alyamani was an early Saudi chef who helped make Saleeg famous. He learned the recipe from his father. In 1936, Ibrahim opened the first local restaurant in Taif that served Saleeg.
Taif is a city that is cool all year round. It is high up, about 1,879 meters (6,165 feet) above sea level. Because Saleeg is warm and filling, it became very popular with the people in Taif.
What's Inside?
Saleeg is traditionally made with rice, usually long-grain rice. It also uses milk, butter, and olive oil. A mix of spices gives Saleeg its special flavor.
Common spices in Saleeg include cardamom pods, salt, black pepper, cinnamon, bay leaf, and mastic. The meat often used in Saleeg is chicken, beef, or lamb.
The daggus salad, which often goes with Saleeg, has its own ingredients. These usually are red onions, coriander, tomatoes, lemon, salt, black pepper, olive oil, and red chili.
