Kashmir is known for its cuisine as much it is known for its scenic beauty. Harissa came from the Arabic word “Harees” (which means to mash or to squash). Harissa is an ancient traditional mutton recipe which is mostly available in winters and is best consumed with Kashmiri bread. Harissa is not only the traditional delicacy of Kashmir, but it is famous gobally. Harissa is a loved dish in ‘Iraqi cuisine’, prepared on Easter celebration and is the National dish of ‘Armenia". Harissa is usually served as a breakfast in Kashmir. It is made out of Lamb meat mixed with rice, spices and flour. It is served hot with flat Kashmiri bread or Naan and fried onions over it.
Meat is cooked slowly and then deboned. After that you cook it and slowly stirring it constantly until it turns in to a thick paste. Traditionally the stirring is done manually. Harissa is one of the rarest foods that you’d not wish to miss when you’re in Kashmir.
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