Haleem (Arabic: حلیم, Urdu: حلیم, Persian: حلیم, Bengali: হালিম) is a thick Arabic, Persian,Turkish, and Pakistani cuisine dish. In Anatolia, Iran, the Caucasus region and northern Iraq, other variations of Haleem, Keşkek and Harisa, are popular. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat.
Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during Ramzaan andMoharram months of Muslim Hijri calendar, particularly amongst Iranian, Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, India during the Ramzaan month, is transported all over the world through a special courier service.
Recipe in Urdu:
Recipe in English:
- Mutton 250 gms
- Wheat 1 cup
- Masoor dal a handful
- Channa dal a handful
- Moong dal a handful
- Onions, fried 2
- Coriander powder 1 tsp
- Ginger/garlic paste 2 tsps
- chilli powder 1 tsp
- Ghee 4 tbsps
- Turmeric 1/2 tsp
- Salt to taste
- Soak the wheat overnight, drain and pound.
- Heat 6-8 cups of water in a heavy bottomed vessel.
- Add dal, wheat and mutton along with ginger-garlic paste, turmeric, coriander powder, red chilli powder and salt when the water begins to the boil.
- Cook on low flame till the mutton turns tender.
- Mash the mutton. Add sliced and fried onions.
- Heat ghee and pour it over the haleem.
- Delicious haleem is ready.
- Sprinkle with lemon juice and garnish and serve.