Saleeg (, ) is a white-rice dish, cooked with broth (chicken or other meat) and milk. It originates in Hejaz region in the west of Saudi Arabia, where it is commonly regarded as a national dish of the region. The dish is very popular in the city of Taif.
Saleeg originated in the Hijaz region but is now popular all over the Arab world.
Etymology
The name comes from the word
salīq (
Arabic language: سليق), literally meaning "boiled", referring to the technique used in the cooking where the
are all boiled.
History
Ibrahim Alyamani is the oldest
Saudi Arabia chef that introduced Saleeg to the people. He inherited this
recipe from his father. Ibrahim was the first
chef that opened a local
restaurant that offered Saleeg in Taif in 1936.
Taif is a
city where it is cold all
year round since it is at an
elevation of 1,879 m (6,165 ft); thus, Saleag became well-known since it is warm and filling for people in Taif.
Ingredients
Saleeg is traditionally made with
rice (usually long-grain),
milk,
butter,
olive oil, and a mixture of
. The
that are often used in Saleeg are
cardamom pods,
salt,
black pepper,
cinnamon,
bay leaf, mastic. The
meat that is usually used in Saleeg is
chicken,
beef, or lamb.
The usual ingredients for daggus salad are , coriander, , lemon, salt, black pepper, olive oil, and Chili pepper.
