Haleem
 Haleem |
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| Origin | |
|---|---|
| Place of origin | Middle East [1] |
| Region or state | Central Asia Middle East Bangladesh Iran Pakistan Turkey India |
| Details | |
| Variations | Hyderabadi Haleem Khichra Harees |
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It has been suggested that this article or section be merged into Harees. (Discuss) Proposed since November 2010. |
Haleem (Arabic: حلیم, Urdu: حلیم, Persian: حلیم, Bengali: হালিম) is a thick Arabic,[1] Persian, Turkish, and Indian cuisine dish. In Anatolia, Iran, the Caucasus region and northern Iraq, other variations of Haleem, Keşkek and Harisa, are popular. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. A variation of Haleem called Khichra and Hyderabadi Haleem is very popular in India.
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[edit] Composition
Haleem is made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
[edit] History
Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during Ramzaan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, India during the Ramzaan month, is transported all over the world through a special courier service.[2]
Haleem is also very popular in Bangladesh, especially during the holy month of Ramadan, when it is a staple dish.
[edit] Hyderabadi Haleem
The cities of Hyderabad, India and Karachi, Pakistan is also known for its delectable Haleem, which is available specially during Ramadan. It is originally an Arabic dish, brought to Hyderabad during the Mughal period by the immigrants of Iran and Afghanistan.[1]
Mitthi (sweet) and khari (salted) Haleem variants are served for breakfast in the homes of people living in the Barkas area of Hyderabad. Haleem has also earned great appreciation from other communities in India for its delicous taste and mouth-watering aroma. The salted variety is popular during the month of Moharram and Ramadan. The high-calorie Haleem is the perfect way to break the Ramadan fast (iftar). The ingredients are Beef or lamb, wheat, barley, lentils, spices and ghee and sprinkled with lemon juice and/or spicy masala to adjust flavor to the taste of the eater. Legend has it that it took nearly a week to make a perfect dish of Haleem.
A derivative of Haleem in which dried fruits and vegetables are used, is also prepared during Ramadan.
Haleem is also a traditional starter at Muslim weddings and other celebrations in Hyderabad. In September 2010, Hyderabadi Haleem was given GI status.[1]
[edit] Haleem and Khichra
In South Asia, both Haleem and Khichra are made with same ingredients. In Khichra, the chunks of meat remain as cubes. While in Haleem the meat cubes are taken out of the pot, bones are removed, meat is crushed and put back in the pot. It is further cooked until the meat completely blends with the lentils, wheat and barley mixture.[3][3][4]
[edit] Preparation
A traditional Haleem made in pakistan is made by firstly soaking wheat, barley and Bengal gram lentil overnight. A spicy meat gravy called korma is prepared until the meat becomes tender. The wheat, barley and Bengal gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure takes about 6 hours to be completed.
[edit] Nutrition facts
Although a high-calorie dish, Haleem is full of nutrition as the whole wheat, barley, lentils and meat combined together form an excellent source of fiber and protein.
[edit] Serving
Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root, and/or green chilies. In Pakistan, Haleem is usually eaten with naan or without any type of bread or rice.
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[edit] Further reading
- A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 81-7223-318-3 ISBN 978-81-7223-318-1
[edit] References
- ^ a b c d [1]
- ^ [2]
- ^ a b http://nidhiraizada.blogspot.com/2008/10/difference-between-khichri-khichra-and.html
- ^ http://www.desicookbook.com/recipe.aspx?recipe=17
[edit] External links
- Pakistani/Indian Food Places
- Recipe
- Nutrition Facts
- Haleem goes green
- Haleem Recipe
- Easy to follow Haleem Recipe
- Haleem Recipe by free-recipe
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