How a Kashmiri Chef Is Keeping the Art of Mutton Harissa Alive First Person
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Date: 2021-11-17
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Comments and reviews: 7
AJ
Alright, Ill say it. You made a whole video on a guy in a 3rd world country, sitting on the ground, making meat flavored oatmeal with garden tools. It's educational, fine, but stop glorifying it and making it something it is not. Dude's own kids want nothing to do with it. Why? Its a fruitless endeavor. This man works for like 18 hours a day, and probably doesn't ever step foot over the poverty line. He says no one else wants to put in the hard work. BS. NO ONE wants to get up at 2 am to make meat porridge for the rest of their lives.
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Alright, Ill say it. You made a whole video on a guy in a 3rd world country, sitting on the ground, making meat flavored oatmeal with garden tools. It's educational, fine, but stop glorifying it and making it something it is not. Dude's own kids want nothing to do with it. Why? Its a fruitless endeavor. This man works for like 18 hours a day, and probably doesn't ever step foot over the poverty line. He says no one else wants to put in the hard work. BS. NO ONE wants to get up at 2 am to make meat porridge for the rest of their lives.
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Daphnie
omg! i had been eating harissa in abu dhabi for several years and I thought it was made from flour. I never bothered to ask how they made it. it is just now that i come to learn that it is made from rice haha. this is a surprise!
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omg! i had been eating harissa in abu dhabi for several years and I thought it was made from flour. I never bothered to ask how they made it. it is just now that i come to learn that it is made from rice haha. this is a surprise!
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sunnyrogue27
Eater team, thank you for highlighting really neat culinary traditions across the globe.
Just makes you think how many foods/dishes have been lost to the ages due to the chefs / artists not having a lineage.
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Eater team, thank you for highlighting really neat culinary traditions across the globe.
Just makes you think how many foods/dishes have been lost to the ages due to the chefs / artists not having a lineage.
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Aitorixx
I can't deal with the black color of the nails, I have been cooking for 12 years and I can't stand it. I know that we live in different Environments but is something so rooted in me
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I can't deal with the black color of the nails, I have been cooking for 12 years and I can't stand it. I know that we live in different Environments but is something so rooted in me
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HungriestClone
I love how no matter where you go on the earth there s people making food like this, a tradition of skill and long honed skills. The people that eat his food are lucky.
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I love how no matter where you go on the earth there s people making food like this, a tradition of skill and long honed skills. The people that eat his food are lucky.
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RJ
This is the sort of person, food and place I want to experience, not the 3 Michelin star place. Although nice, it does not feel as authentic.
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This is the sort of person, food and place I want to experience, not the 3 Michelin star place. Although nice, it does not feel as authentic.
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Effy
Too bad. as we got more advanced, more tradition like this in culinary world, getting lost. even it's the best way to get the best taste.
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Too bad. as we got more advanced, more tradition like this in culinary world, getting lost. even it's the best way to get the best taste.
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