 | |
| Course | Main |
|---|---|
| Place of origin |  Saudi Arabia |
| Region or state | Hejaz |
| Associatedcuisine | Saudi cuisine |
| Serving temperature | Hot |
| Main ingredients | rice,broth,butter,milk |
Saleeg (Arabic:سَلِيق,romanized: Salīg,Hejazi Arabic pronunciation:[saˈliːg]) is a white-rice dish, cooked with broth (chicken or other meat) and milk. It originates inHejaz region in the west ofSaudi Arabia, where it is commonly regarded as anational dish of the region. The dish is very popular in the city ofTaif. Saleeg originated in the Hijaz region but is now popular all over theArab world.[1] Some people say that it tastes like the Italian risotto.[2] It is usually eaten during traditional celebrations such asShabana. A traditional large plate calledtabasi is regularly used for serving Saleeg, and the roastedmeat is usually on top of therice.[3] Saleeg is generally accompanied by aDaggus salad, a spicytomato sauce, and decorated withghee.[3]
The name comes from the wordsalīq (Arabic: سليق), literally meaning "boiled", referring to the technique used in the cooking where theingredients are all boiled.[4]
Ibrahim Alyamani is the oldestSaudichef that introduced Saleeg to the people. He inherited thisrecipe from his father. Ibrahim was the firstchef that opened a localrestaurant that offered Saleeg inTaif in 1936.[5]Taif is acity where it is cold allyear round since it is at anelevation of 1,879 m (6,165 ft); thus, Saleag became well-known since it is warm and filling for people inTaif.[6][5]
Saleeg is traditionally made withrice (usually long-grain),milk,butter,olive oil, and a mixture ofspices. Thespices that are often used in Saleeg arecardamom pods,salt,black pepper,cinnamon,bay leaf,mastic. Themeat that is usually used in Saleeg ischicken,beef, orlamb.[4]
The usual ingredients fordaggus salad arered onions,coriander,tomatoes,lemon,salt,black pepper,olive oil, andred chili.[4]