Harissa is prepared with mutton meat blended with rice, milk and a lot of spices. The mixture is cooked for long on low temperature, stirred continuously to make it mushy and smooth.

When served, hot oil is poured on top of it. Many relish the dish with traditional Kashmiri naan (bread).

“Harissa is good for health in winter,” resident Farooq Ahmed said.

The more than 100-year-old dish is a regular served dish in breakfast in almost every household in Kashmir when temperature dips to sub-zero level during winter.

The dish remains unique and is also popular among tourists as Harissa dish is not available elsewhere in India.

Reyaz Ahmed, who works as a cook in a local restaurant, said the demand for Harissa picks up during winter.

Kashmir plains recently received season's first snowfall this year.

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