Haak
Kashmiri collard greens, left in large pieces and simmered plainly with mustard oil, water, dried chilli and asafoetida or garlic.
What makes it haak
- Kashmiri collard, torn or cut large.
- Mustard oil heated hot, then water — little else.
- Dried red chilli, with asafoetida or garlic.
Where it comes from
The everyday green of the valley, grown in kitchen gardens and on the Dal Lake's floating gardens, and eaten with rice at almost every meal. It's cooked quickly and simply so the leaf keeps some bite and its faintly bitter edge.
Pandit homes usually season it with asafoetida, Muslim homes more often with garlic. A little mutton or fish sometimes goes in, and in winter dried haak is soaked and cooked the same way.
Be the first here
Start your own haakNo one here has made haak yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
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PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.No one here has made it yet
PunjabiSarson ka saagMustard greens, cooked long with spinach and a little maize flour, then churned smooth and finished with ghee — the Punjabi winter dish.No one here has made it yet