 Hyderabadi Haleem |
|
| Origin | |
|---|---|
| Place of origin | Iran (Persia)[1] |
| Region or state | Delhi, Lucknow, Tehran |
| Dish details | |
| Variations | Hyderabadi Haleem, Khichra |
Haleem (Persian: حلیم) is a thick Persian, Pakistani and North Indian high calorie dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Although the dish varies from region to region, it always includes wheat, lentils and meat. Haleem, and a variation called Khichra is very popular in Pakistan and India.
Haleem is made of wheat, 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 pastelike consistency, with the taste of spices and meat blending with wheat.
Haleem is sold as snack food in Bazaars all year around. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during the Ramadan month, is very famous and is distributed all over the country.
In Bangladesh, Haleem has attained a significant level of popularity in the urban centres. It is now a very popular food item in capital Dhaka during Ramadan. The preparation of haleem is complicated.
Contents |
Hyderabadi Haleem
Main Article: Hyderabadi Haleem The city of Hyderabad is known for its delectable haleem, which is available only during Ramadan. It is a mainstay during the Holy month of Ramadan. This traditional wheat porridge has its roots in Iran (Persia).
Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of people living in the Barkas area of Hyderabad.
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. The ingredients are wheat, lentils, lamb, spices and ghee and sprinkled with lemon juice and/or spicy masala to adjust flavor to the taste of the eater.
A derivative of haleem, dry fruits and vegetables are used, is also prepared during Ramadan.
Haleem is also a traditional starter at muslim weddings in Hyderabad, and also at muslim functions or parties.
 |
Wikibooks Cookbook has a recipe/module on |
Further reading
- A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 8172233183 ISBN 978-8172233181
References
External links
- Pakistani/Indian Food Places
- Recipe
- Haleem goes green
- Haleem Recipe Step-by-Step Guide to Make Haleem
This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)
