Haleem
 | |
| Place of origin | Hyderabad(India) |
|---|---|
| Region or state | Central Asia Middle East |
| Variations | Hyderabadi Haleem, Khichra |
Haleem (Template:Lang-fa) is a thick Persian, Indian, Bangladeshi, Turkish, and Pakistani 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.
Important to Note Please:
The Dish name is "DALEEM" or else you can say "HAREES". This dish is prepared from Daliya due to which is know as "DALEEM".
Important to Note
The Dish name is "DALEEM" or else you can say "HAREES". This dish is prepared from Daliya due to which is know as "DALEEM".
Composition
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.
History
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 very popular in the urban centres. It is a very popular food item in capital Dhaka during Ramzaan.
Hyderabadi Haleem
The city of Hyderabad, India is known for its delectable haleem, which is available only during Ramadaan. It is a mainstay during the holy month of Ramadaan. 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 Ramadaan. The high-calorie haleem is the perfect way to break the Ramadaan 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 Ramadaan.
Haleem is also a traditional starter at Muslim weddings and other celebrations in Hyderabad.
Nutrition Facts
Servings Per Recipe: 12 Serving Size: 1 serving
Amount Per Serving
Calories 353.4 Total Fat 20.0 g Saturated Fat 1.4 g Polyunsaturated Fat 1.6 g Monounsaturated Fat 3.7 g Cholesterol 45.3 mg Sodium 840.3 mg Potassium 281.3 mg Total Carbohydrate 0.0 g Dietary Fiber 3.5 g Sugars 0.0 g Protein 24.8 g Vitamin A 0.0 % Vitamin B-12 43.7 % Vitamin B-6 16.6 % Vitamin C 0.0 % Vitamin D 0.0 % Vitamin E 4.7 % Calcium 12.6 % Copper 4.4 % Folate 1.6 % Iron 10.4 % Magnesium 5.3 % Manganese 0.6 % Niacin 14.1 % Pantothenic Acid 2.7 % Phosphorus 15.2 % Riboflavin 9.4 % Selenium 17.9 % Thiamin 6.7 % Zinc 24.5 %
- Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Further reading
- A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN 81-7223-318-3 ISBN 978-81-7223-318-1
References
External links
- Pakistani/Indian Food Places
- Recipe
- Nutrition Facts
- Haleem goes green
- Haleem Recipe Step-by-Step Guide to Make Haleem
- Easy to follow Haleem Recipe Always the best by Persian-Recipes.com