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| '''Hyderabadi Haleem''' of ] is known for its distinct ]. It is a mainstay during the Holy month of ]. | '''Hyderabadi Haleem''' of ] is known for its distinct ]. It is a mainstay during the Holy month of ]. | ||
| Haleem is a tradition for breaking fast (roza) |
The day-long fast end with the ]’s recital of the ]. Haleem is a tradition for breaking fast (roza) at ], with a plateful of this divinely delectable delicacy. | ||
| ==Ingredients== | ==Ingredients== | ||
Revision as of 03:17, 6 October 2007
Hyderabadi Haleem of Hyderabad is known for its distinct Haleem. It is a mainstay during the Holy month of Ramzan.
The day-long fast end with the moulvi’s recital of the azaan. Haleem is a tradition for breaking fast (roza) at Iftar, with a plateful of this divinely delectable delicacy.
Ingredients
The rich haleem is a thick paste of lamb, cracked wheat, lentils and spices. It is slow cooked for at least 10 hours in the bhatti (an oven made with mud) until it gets to a sticky-smooth consistency, similar to mashed mince.
It is served hot with lime wedges, coriander and fried onions as garnish.
The chicken variety of haleem is less popular in Hyderabad, but is lot cheaper than the authentic one.
A vegetarian derivative of haleem, wherein meat is substituted with dry fruits and vegetables, is also prepared during Ramzan, and can be found at some eateries in Hyderabad.
Preparation
The cooking of haleem in Hyderabad is mastered to a fine art form. The cooks follow the instructions to the minutest of details and get all the proportions of the ingredients right. It is cooked for at least 10 hours in the bhatti (an oven made with mud).
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 old city. But 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. (it contains wheat, various lentils, meat, and pure ghee)
History
Main Article: Haleem
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 most relished in muslim functions or occasion.
See also
Further reading
- A Princely Legacy, Hyderabadi Cuisine By Pratibha Karan ISBN-10: 8172233183, ISBN-13: 978-8172233181
- Elegant East Indian and Hyderabadi Cuisine By Asema Moosavi, Moosavi, Asema ISBN 0969952309
- The Essential Andhra Cookbook with Hyderabadi & Telengna Specialities by Bilkees I Latif