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| '''Hyderabadi haleem''' is a type of ] made from pounded ] and ]. It is in the form of thick paste, and popular in ] during ]. It is a derivative of the ] ]. | '''Hyderabadi haleem''' is a type of ] made from pounded ] and ]. It is in the form of thick paste, and popular in ] during ]. It is a derivative of the ] ]. | ||
| It is the mainstay during the Holy month of ]. The day-long fast end with the ]’s recital of the ]. Haleem is a tradition for breaking fast (]) at ], with a plateful of this divinely delectable delicacy. | It is the mainstay during the Holy month of ]. The day-long fast end with the ]’s recital of the ]. Haleem is a tradition for breaking fast (]) at ], with a plateful of this divinely delectable delicacy. | ||
| ==Ingredients== | ==Ingredients== | ||
Revision as of 09:52, 14 January 2008
Hyderabadi haleem is a type of stew made from pounded wheat and mutton. It is in the form of thick paste, and popular in Hyderabad during Ramzan. It is a derivative of the Arabian haleem.
It is the 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 ingredients include mutton, cracked wheat, lentils, ginger & garlic paste, turmeric and spices. It is served hot with ghee based gravy put on top, lime pieces, coriander and fried onions as garnish.
The cooks follow the recipe to the last detail, and get all the proportions of the ingredients right.
The chicken variety of haleem is less popular, but is cheaper than the authentic one. There is also a fish variant now.
A vegetarian derivative of haleem, where the meat is substituted with dry fruits and vegetables, is also prepared during Ramzan, and can be found at some eateriesin Hyderabad.
Preparation
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. 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