Haleem is made of wheat, barley, meat: usually minced beef or mutton; goat meat; or Lamb and mutton; or chicken, lentils and spices. Sometimes rice is also used. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
Origin
The origin of haleem lies in the popular Arabian dish known as Harees. According to Shoaib Daniyal, writing in The Sunday Guardian, the first written recipe of Harees dates back to the 10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" of Baghdad. "The version described in his Kitab Al-Tabikh, the world’s oldest surviving Arabic cookbook, is strikingly similar to the one people in the Middle East eat to this day" it reported. The Harees was cooked as the Arab empire was extended to different parts of the world. Harees was introduced in the Indian subcontinent by the Arab soldiers of the Hyderabad Nizam's army to the city. Today, Harees is still available in the Arab quarter of Hyderabad, an area called Barkas, where the dish is called Jareesh. Later on, the people of Hyderabad modified it to suit their palate thus creating modern haleem.
Cultural history
Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during the Ramadan and Muharram months of the MuslimHijri calendar, particularly among Pakistanis and Indian Muslims. In India, haleem prepared in Hyderabad during the Ramadan month, is transported all over the world through a special courier service. Haleem is traditionally cooked in large, wood-fired cauldrons. Haleem is also very popular in Bangladesh, especially during the holy month of Ramadan, when it is a staple dish. In Pakistan, Haleem is available all year round, as well as in most Pakistani restaurants around the world. Haleem is sold as a snack food and street food in Pakistani bazaars throughout the year.
In the Indian subcontinent, both haleem and khichra are made with same ingredients. In khichra, the chunks of meat remain as cubes, while in haleem the meat cubes are taken out of the pot, bones are removed, meat is crushed and put back in the pot. It is further cooked until the meat completely blends with the lentils, wheat and barley mixture.
Preparation
A traditional haleem is made by firstly soaking wheat, barley and gram lentil overnight. A spicy meat gravy called Korma is prepared until the meat becomes tender. The wheat, barley and gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure takes about 6 hours to complete. In the end the cooked haleem is garnished with fried onions, julienne cut ginger, sliced green chillies, coriander leaves, lemon wedges and chaat masala. However, haleem preparation varies in different regions.
Nutrition
A high-calorie dish, haleem provides protein from the meat and fibre and carbohydrates from the various combinations of grains and pulses.
