Haleem

From Wikipedia, the free encyclopedia

Haleem is a soup-like Indian and Pakistani dish, brought to India from Persia. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Although the dish varies in other regions, it always includes wheat and meat.

Haleem is made of wheat, meat (usually mutton, but sometimes chicken or minced meat), lentils and spices, this dish is cooked for seven to eight hours before it is ready to be served. As a result of being cooked for so long, the dish is in a form of a paste with the taste of spices and meat blending in the wheat.

Haleem is popular in Pakistan and amongst Indian Muslims throughout the world, especially during Ramadaan. In India, haleem is prepared in Hyderabad, during the Ramzan (Ramadaan) season and exported all over the country.

The Haleem of Hyderabad (Deccan) in India is world famous. If Hyderabadi Biryani is the staple of a die-hard Hyderabadi, another delicacy that is relished in this part of the world is the Haleem. This traditional wheat porridge has its roots in the Arab Kingdom, similar to harees. Even today mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of the twin cities. But in the major city , the salted option is popularly seen during the month of Ramadan. The high-calorie haleem is the perfect way to break the ramadan fast. (it contains wheat, various lentils, meat, and pure ghee)

Lately, a vegetarian version of haleem where meat is substituted by dry fruits and vegetables can also be found at some eateries in Hyderabad.