How a Kashmiri Chef Is Keeping the Art of Mutton Harissa Alive — The Experts

In a small shop in Srinagar, Kashmir, chef Muhmmad Ashraf Bhat is making mutton harissa — a comfort food in the region — using traditional methods. As a third generation chef who has been cooking the dish for 50 years, he demonstrates how it's made in special underground ovens over a period of 24 hours. Credits Producer: Pelin Keskin Field Producer/Director: Syed Shahriyar Camera: Syed Shahriyar, Mukhtar Zahoor Sound: Mukhtar Zahoor Editor: Scott Kan Subtitles: Syed Zeeshan Jaipuri Executive Producer: Stephen Pelletteri Development Producer: McGraw Wolfman Supervising Producer: Stefania Orrù Audience Development Manager: Terri Ciccone ---------------------------------------------------------------------------------------------------------- For more episodes of 'First Person,' click here: https://trib.al/d0EAOiu Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0