- This is a very popular dish served during special feasts. It originates form Hijaz, and serving it for guests has been always mentioned as the mark of Arabian generosity.
- In other Arabian Gulf countries sleeq is called Sleej and cooked with ground corn and milk.
- Sleeq in Classic Arabic language means to cook something with boiling water.
- Sleeq is rich with saturated fat because of the added whole milk.
1 whole chicken cut in quarters or ½ pound of chopped meat
¼ cup rice
½ cup AbuKass rice
1 can thickened cream
Salt and black pepper as desired
3 Mastic grains
5 cardamom grains
¼ teaspoon nutmeg
5 cups water to cook rice
2 tablespoons margarine
Sleeq Salad ingredients (optional)
½ cup tahini
1 small pack yogurt
2 Cucumbers or tomatoes
1 tablespoon white vinegar
¼ bunch of parsley
Citric Acid as desired
Ground garlic as desired
- Boil chicken with salt, black pepper, cardamom, mixed spices and Mastic grains until its well-cooked. Or boil meat with spices and then set aside.
- Drain chicken pieces then arrange them in a flat tray and broil them in oven with butter and black pepper.
- Gently stir in the rice with chicken broth. Cover the pot and simmer until rice is tender and almost dry.
- Add cream or milk while stirring gently, cover and cook for an additional 5 to 10 minutes or until the mixture become paste like.
- Transfer the sleeq to a flat large serving platter and arrange the chicken or mutton pieces on top.
Note: During family feasts, Sleeq could be served with both chicken and mutton