Haleem......

Rich in protein, carbohydrates and other nutrients, "Haleem" is actually a centuries-old popular dish in Asia and the Middle East. No complete information is available about when the Arabic dish Harris or Yahrisa was made.

According to some historians, it began in the 10th century. An Arabic writer, compiled a book of popular food recipes of the time, which included all those dishes, including Harisa. This book on cooking techniques is one of the oldest books in Arabic. Apart from Arab countries, Haleem is a popular dish in Turkey, Iran, Pakistan, India and Bangladesh, but people in each region make it in their own way.

Ingredients for making Haleem

include goat or cow meat, wheat, barley, rice, pulses and ghee and all these ingredients are cooked with spices on low heat for at least 6 to 7 hours. That is why it becomes like cream as soon as lace is created in it. Unlike other countries, spices are widely used in Haleem made in Pakistan, Bangladesh and India. In Arab countries, Haleem is commonly called Haris and is cooked with goat and camel meat, wheat, rice, all green pulses, garlic paste, black pepper and salt.

After cooking, it is garnished with ghee or olive oil, black pepper and fried brown onion. Turmeric, wheat, barley, onion salt and cinnamon are also used in the preparation of Iranian halim. It is topped with melted butter, sesame seeds and sugar. The recipe of Kashmiri Harisa is different from all of them. It is made from mutton, beef, wheat, pulses, salt, black pepper and mixed with hot spices. It is garnished with small sauce kebabs and minced kebabs.

The people of Bengal make halim with goat and chicken meat. However, in order to make it tender, the meat is marinated in garlic ginger paste red, salt, turmeric and crushed hot spices overnight, then it is mixed with wheat and then it is well ground.

Mint, fried onions, lemon slices, roasted cashews and almonds are used in the topping of "Bengali Haleem". Harisa was introduced in the Hyderabad. As time went on, the people there began to make him humble. Even today in Hyderabad, especially during the holy months of Muharram and Ramadan, Haleem and Harisa are made in almost every house and parcels are also made in other parts of the country. Haleem wood fires are still preferred in Hyderabad.

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