Talk:Harees

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Armenia

	Harees is within the scope of WikiProject Armenia, an attempt to improve and better organize information in articles related or pertaining to Armenia and Armenians. If you would like to contribute or collaborate, you could edit the article attached to this page or visit the project page for further information.ArmeniaWikipedia:WikiProject ArmeniaTemplate:WikiProject ArmeniaArmenian
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Merger

This old discussion appears to have resulted in a decision not to merge. I am not sure why the tag was not removed. There's not much active discussion on this anymore. WTF? (talk) 19:18, 11 July 2012 (UTC)[reply]

The following discussion is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

The serious Oxford Companion to Food treats harees, haleem, and harisa as one dish: "Haleem... is also known by the name Harissa". It would seem to make sense to have one article which would, of course, discuss the varieties found in different communities. --macrakis (talk) 03:47, 8 October 2008 (UTC)[reply]

I have put merge tags on all these articles (and also Hyderabadi haleem). The merged article should be named either Harissa (dish), Harees, or Haleem, depending on what WP:RS generally use. I have no preference.... --Macrakis (talk) 14:42, 7 November 2010 (UTC)[reply]

Disagree. Hyderabadi haleem is an iconic dish of Hyderabadi cuisine, and deserves its own article, I think.

Also, harissa is a totally different thing. Perhaps the Oxford Companion to Food is not entirely reliable here? --Sarabseth (talk) 17:42, 9 November 2010 (UTC)[reply]

Harissa is a totally different thing, but Harissa (dish) is almost identical. As for Hyderabadi haleem being an 'iconic dish', that can certainly be mentioned in a merged article. --Macrakis (talk) 18:53, 9 November 2010 (UTC)[reply]

Disagree, Hyderabadi haleem should have its own article, because of its cult-like following among food lovers.

Disagree to merge. Nonsense, it would be like putting the german schwarzbrot and the italian ciabatta on the same site because they are both made of wheat and water. — Preceding unsigned comment added by 77.10.93.241 (talk) 19:24, 23 June 2011 (UTC)[reply]

Thanks for your comment. Could you please elaborate a bit more on the differences? Do you have any Reliable Sources which treat them separately (we do have a RS treating them together)? Thanks. --Macrakis (talk) 20:03, 23 June 2011 (UTC)[reply]

Disagree to merge.

Harees is a boiled version of few the items where as preparation of Haleem requires far more items and main difference is Haleem is hand grind for day long.

* for Harees main items are gosht (mutton) and gehoon (wheat) with 2 or 3 spices.

* where as Haleem required gosht (mutton), ghee (clarified butter), gehoon (wheat), jeera (cumin seeds), shah jeera, dal cheeni (cinnamon), kabab cheeni, saffron, pista (pistachio), kaju (cashew), baadaam (almond), milk, ilaichi (cardamom), laung (cloves) and sorts of dry fruits. With the dressing of fried onion, green dhaniya (coriander) and dressing, boiling and hand grinding.

* both are different in taste and looks

* Harees is identical for middle east locations

* Haleem is prepared in almost entire Asia with slight difference in taste based on geographical location and settlements.--Omer123hussain (talk) 20:12, 2 August 2011 (UTC)[reply]

Strongly disagree based on User:Omer123hussain's explanation. Whether Oxford Companion to food can be considered WP:RS for Asian Cuisines should be debated instead. --GDibyendu (talk) 05:27, 14 August 2011 (UTC)[reply]

Haleem is entirely different from Harees. The former might have been derived from the latter, however, it is the same case with noodles and mi-goreng. tausif r (talk) 12:43, 15 February 2012 (UTC)[reply]

The discussion above is closed. Please do not modify it. Subsequent comments should be made on the appropriate discussion page. No further edits should be made to this discussion.

The Armenian dish HARISSA

To begin with, Arabic Harees and Turkish Keskek are the same as Armenian Harissa, and they all take after the Armenian dish being the original and oldest. This article makes it look like Harees is an original Arab (gulf) cuisine. Harissa on Wikipedia is a Tunisian pepper paste product. Armenian Harissa used to be called Harissa (dish). This is better than Harees in my opinion, and more accurate. Unless I hear other thoughts, I will be looking into changing the name. Harissa is a national dish of Armenia. Harees and Keskek are derived from this. Yet Harees has its own page, and so does Keskek, but not Harissa? No. Thinkfood (talk) 05:56, 21 June 2012 (UTC)[reply]

Perhaps Harissa --> disambiguation --> Harissa (dish), Harissa (pepper paste) and merge Harees and Keskek into Harissa (dish). Thinkfood (talk) 06:01, 21 June 2012 (UTC)[reply]

I unmerged it for now, because I am planning to add info to Harissa (dish). I think it is not appropriate to merge Harissa(dish) into Harees, it is appropriate to merge Keskek and Harees into Harissa instead, if that is on anyone's agenda. If not, then Armenian Harissa should have its own page, as there is ancient folklore connected to it, which I'm planning to write later. In contrast there is no folklore or history with Keskek or Harees, as I suspect they are merely the same dish which the Armenians popularized in their respective countries. Thinkfood (talk) 07:35, 8 July 2012 (UTC)[reply]

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Copyright

I notice that this has flagged for copyright violation. I think that this was a reverse copy; see a historical version of a merged page ... a 2016 copy of the 2015 version of Harissa (dish). Klbrain (talk) 08:58, 22 January 2021 (UTC)[reply]

Yep, backwards copying from that article. MER-C 11:19, 6 February 2021 (UTC)[reply]