Sureed, The King of all Foods
Sureed is an Arabic dish. In the early Arab history before the Holy Prophet (P.B.U.H) came there, there were two main tribes in the Mecca namely Abde Manaaf and Abdu Dara. In those days Arabians were overwhelmed of many evils. However despite this they had some good virtues as well. Among these virtues one was to present services to the people who would come for pilgrimage (Haj) from far-flung areas. They used to perform this responsibility with a great zeal. All the Muslims are well aware of Hashim. Holy Prophet (P.B.U.H) belonged to Banu Hashim Tribe. This tribe was very rich and honorable. Hashim was the son of And e Manaaf. Once he got the honor to serve the pilgrims (people come for pilgrimage) and was given the responsibility to provide them with water and food. To manage food on such a large scale he started an innovative way. He used to make pieces of the roties and dip them into the gravy and serve to the pilgrims. This recipe was named Sureed and afterwards it became a popular dish in the Arab. The real name of Hashim was Amru but after this recipe he was named Hashim. Hashim means ‘breaker’ or ‘splitter’. This title was given to him because he used to split the roties into pieces.
Sureed, The King of all Foods:
Sureed is an Arabic dish. It was titled to be The King of Foods by Hazrat Muhammad (Peace and blessings of Allah be upon him). Sureed was one of the most favorite foods of Holy Prophet (P.B.U.H). It is well known recipe in Arab countries and also in some other areas of the world. In Pakistan it is enjoyed in Baluchistan, lower Punjab areas and some areas of K.P.K especially among Bloch tribes. In these areas it is named as ‘Sobat’ and most darling guests are feasted by it. Sureed is a symbol of unity as it is feasted in a single pot.
· 1 kg meat, cut into pieces
(Chicken, beef, mutton or whatever)
· 3 tsp ginger garlic paste
· Ground red chilli to taste
· Salt to taste
· 2 cups oil
· 2 medium onions, Chopped
· 1 tsp turmeric
· 2 tsp coriander powder
· 1 tsp cumin seeds
· 5-6 cloves
· 2-3 sticks cinnamon
· 2 cardamoms
· 5-6 black peppers
· 2 tomatoes, chopped
· 1 cup yogurt (optional)
· 1 tsp ground garam masalah
· 1 onion, cut in your desired shape
· 1 tomato, cut into pieces
· 1 cucumber, cut into your desired shape
· Mint leaves, chopped
· Pomegranate seeds powder (anardana powder)
· Fresh coriander leaves, chopped
For this Arabic recipe the most important thing is the special roties that are used to make it. The wheat roties used for it are made very thin. The dough is kept somewhat soft so that the roties may be made thin.
If you are using mutton or beef then it’s better to boil the meat first until it is tender. If you use chicken then no need to boil it first. In a pot, heat oil and fry onions until golden brown. Add meat and fry for few seconds. Then add ginger garlic paste and fry on medium heat for 1-2 minutes. Add tomato and yogurt and all the spices and dry ingredients except ground garam masala. Cook well and fry until oil separates from masala. Then add 15 cups of water to it. Boil for 10-15 minutes and remove from heat. Sprinkle ground garam masala and cover it.
Take out the meat pieces from the gravy. Make pieces of roties, neither too small nor too large (about 2-3 inches). Then take a parat and put these pieces in it. Pour into it the gravy enough to be absorbed by the roti pieces. Mix the pieces with gravy turning it. The thin roties absorb a lot but you will have to careful in order that the gravy should not left after the roti pieces have absorbed their required amount. Sureed is ready.
Place the salad ingredients on Sureed. Place the meat pieces that were set aside. Sprinkle pomegranate also onto it. The delicious Sureed is ready to be served.
The traditional way to serve it is on ground sitting. All the people eat from the same parat sitting in a circle. But if you like you can serve in individual plates and/or on table.