Comments on: Saudi Arabia and A Traditional Hijaz Dish – Seleek

By: Saudi Arabia: Comfort Foods « American Bedu

Saudi Arabia: Comfort Foods « American Bedu — Tue, 06 Mar 2012 00:02:14 +0000

[...] preferred when not feeling well include white rice with milk and sugar; kupsa (chicken and rice); seleek; and as they are feeling better, [...]

By: Carina Burns

Carina Burns — Sun, 18 Jul 2010 04:49:36 +0000

Every family has a dark secret — whether it’s found in dusty old letters buried in an attic chest, or a precious gem tucked inside a jewelry box. My quest for truth begins thousands of miles away from home, where, beyond my wildest imagination, lies the secret to my destiny. Instantly, my life will be forever transformed.

That quest begins in Jeddah at age 15.

My book–”Choosing Dad–An American Woman’s Quest from the Hejaz and Home.

By: Carina Burns

Carina Burns — Sun, 18 Jul 2010 04:38:01 +0000

I lived in Jeddah from 68-75 and am endeavoring to finish my memoir soon.

I loved the rice and lamb dish as well as chicken, the Beuoins served us in their tents. But cannot find that succulent spice!

I would love to know which is it.

Thank you,

Carina

By: Chiara

Chiara — Sun, 12 Jul 2009 11:24:40 +0000

The difference in rice preparation technique between saliq and risotto would be that saliq is prepared with pre-soaked rice in a quantity of broth or water, and then a quantity of milk is added with alot of stirring during both times.

Risotto is not pre-soaked, but pre-heated in a sofritto (mix of oil and onion or shallot), as is paella, and then sometimes wine is added, but always stock, and always one ladle full at a time, until each ladle full is almost fully absorbed, and stirring constantly.

I was lucky enough to have a Milanese mamma teach me how to do this, and it makes a huge difference. My own mamma hates risotto, and her family made it the marchegianna way, almost like pasta preparation (single quantity of water) and served with tomato sauce. Risotto alla milanese with osso bucco is much better!

Now I just need a madre valenciana to perfect my paella making! LOL

Aafke–you probably know that both brown and “wild rice” (really a grass like wheat) require alot higher water to rice ratio. Good luck!

By: Aafke

Aafke — Sun, 12 Jul 2009 10:08:58 +0000

Saudi jawa, you have a point, certainly the preparing of the rice is simular. Although I can get all kinds of rice here, basmati or jasmin being my favorites, I am not allowed plain rice anymore, I have to eat brown or wild rice, I had brought a new kind and I found it very difficult to get right, I’m going to try again tonight!

By: Saudi Jawa

Saudi Jawa — Sun, 12 Jul 2009 08:19:58 +0000

In my experience Arborio rice should be a decent replacement for Egyptian rice. I’ve always though of seleek (or saleek, whatever) as being a Saudi version of risotto

By: Abu Sinan

Abu Sinan — Sat, 11 Jul 2009 22:25:01 +0000

@Carol,

Insha’Allah!

Jasmine rice is what we use. It has the sticky thing going on too.

By: Chiara

Chiara — Sat, 11 Jul 2009 20:12:13 +0000

Wendy–both Arborio and Egyptian rice are specific types of medium grain rice. Since saliq/saleeq/selek/seleek is essentially a savoury rice pudding or porridge made with broth, water, and milk, a medium grain (or short grain) rice that becomes “mushy” well is best. What meat you serve on top the saliq varies: chicken, lamb, beef; as do condiments, such as those mentionned above or parsley (yes!).

Saudi Jawa–ghee yes . KETCHUP? or the more graphic spelling CATSUP? :S

Qusay–I like your definition of “when I was younger”. Mine of the “olden days” is before my nephew was born ie >10 yrs. So in the old “old days” would relatives not working in Makkah be coming from rural occupations or other towns in the region?
The alternate spellings (probably reflecting local dialectal variations and the vagaries of transliteration) are good for finding recipes and pictures. Thanks!

By: American Bedu

American Bedu — Sat, 11 Jul 2009 17:02:43 +0000

I’m enjoying all the comments and sure hope Aafke will share a photo of her seleek with us. (I tend to spell seleek the way I do as that seems the closest way phonetically to the arabic pronunciation).

If you go to a middle east grocery store, ask there for Egyptian rice. In my personal view, I like the way with the addition of the milk the way the rice gets thick and almost similar to Thai sticky rice.

Abu Sinan – I want to sample Manal’s seleek when we are next in the WDC area!

By: Wendy

Wendy — Sat, 11 Jul 2009 16:47:21 +0000

What is Egyptian rice please? Is it similar to Italian arborio rice used to make risotto?