The Art of Making Khalea: A Traditional Dish in Hail
Residents of Hail, Saudi Arabia, take pride in their local dish known as khalea, which is a favorite during special occasions and especially in the winter months for its nutritious and calorie-rich properties.
Crafting khalea is no easy feat, as it involves a meticulous and time-consuming process. The dish primarily consists of lamb fat, which is cut into small pieces and marinated in yogurt by locals like Manifa Ali.
The slow-cooking method over a low flame requires constant attention to prevent burning. As the fat dissolves, the mixture is carefully filtered multiple times to remove impurities, with the optional addition of turmeric for color enhancement.
Once the fat is crispy, it can be enjoyed with bread or rice-based dishes, creating a savory and indulgent experience.
Sarah Mohammed emphasizes the importance of practice and precision in making khalea, as any delay in stirring the fat can result in burning. Her sister, Nora, even enjoys snacking on khalea like popcorn while watching TV.
For Munif Ali and his family in a remote area east of Hail, khalea holds deep historical significance, tracing back to a time when extracting oil from sheep fat served as a vital source of energy for local Bedouin communities without electricity.