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.
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.
The ingredients include mutton, cracked wheat, lentils, ginger & garlic paste, turmeric and spices. It is served hot topped with ghee based gravy and lime pieces, coriander and fried onions as garnish.
The chicken variety of haleem is less popular, but is cheaper than the beef/lamb version. There is also a fish variant now.
A vegetarian derivative of haleem, in which dry fruits and vegetables are substituted for the meat, is also prepared during Ramzan, and can be found at some eateries in Hyderabad.
It is slow cooked for at least 10 hours in the bhatti (a cauldron covered with brick & mud kiln) and two men, usually, hit with large wooden sticks all through out the preparation, until it gets to a sticky-smooth consistency, similar to mashed mince.
The cooking of haleem in Hyderabad is mastered to an art form.
Even today meethi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of the Arabs living in the Barkas area of Hyderabad. The salted variety is popularly seen during the month of Moharram and Ramzan. The high-calorie haleem is the perfect way to break the Ramzan fast.
This traditional wheat porridge has its roots in Arabia, similar to harees. But this derivative of haleem is different from the rest, with a nice smooth paste of all ingredients well mixed.
In Hyderabad, haleem is the traditional starter at Muslim weddings, and is also commonly eaten at celebrations and other special occasions.
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