Haleem

Haleem
Origin
Place of origin	Pakistan, Iran (Persia)[1]
Region or state	Karachi, Tehran
Dish details
Variations	Hyderabadi Haleem, Khichra

Haleem (Persian: حلیم) is a thick Persian, Pakistani, Bangladeshi and North Indian dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Harisa is also a popular version in Pakistan. 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 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 paste-like 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 is significantly popular in the urban centres. It is a very popular food item in capital Dhaka during Ramadan.

Contents 1 Hyderabadi Haleem 2 Further reading 3 References 4 External links

[edit] 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 (iftar). 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. Legend has it that it took nearly a week to make a perfect dish of haleem.

A derivative of haleem, dry fruits and vegetables are used, is also prepared during Ramadan.

Haleem is also a traditional starter at Muslim weddings and other celebrations in Karachi.

Wikibooks Cookbook has a recipe/module on Haleem

[edit] Further reading

• A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 8172233183 ISBN 978-8172233181

[edit] References

1. ^ Culture and customs of Pakistan - By Iftikhar Haider Malik

[edit] External links

• Pakistani/Indian Food Places
• Recipe
• Haleem goes green
• Haleem Recipe Step-by-Step Guide to Make Haleem
• Easy to follow Haleem Recipe Always the best by Persian-Recipes.com