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 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.[1] Some people say that it tastes like the Italian risotto.[2] It is usually eaten during traditional celebrations such as Shabana. A traditional large plate called tabasi is regularly used for serving Saleeg, and the roasted meat is usually on top of the rice.[3] Saleeg is generally accompanied by a Daggus salad, a spicy tomato sauce, and decorated with ghee.[3]
Etymology
The name comes from the word Saleeg (Arabic: سليق), literally meaning to boil, since alluding to the technique used in the cooking where the ingredients are all boiled.[4]
History
Ibrahim Alyamani is the oldest Saudichef 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.[5]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.[6][5]
