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Haleem PDF Print E-mail

Haleem
Haleem
The Prophet sallallahu alaihi wa sallam is reported to have eaten Harisah, a dish with meat and pounded wheat as the main ingredients.

It resembled Haleem, a type of thick, spicy porridge. Harisah is a traditional Arabic dish, still popular at homes in the UAE and the most famous Qatari dish. Harisah found its way to South India with Muslim Arab traders in the 7th century.

 

It is a very popular dish among the Muslims of Malabar, India. In Hyderabad, India, Harisah is known as Haleem. Harisah is usually served in Ramadan and festivals such as Eid in Arab countries. In Kerala, India it is served as a starter before biryani at Muslim weddings.

 

This Harisah could be the origin of Haleem, a thick Persian, Pakistani, Bangladeshi and North Indian dish which originated in Arabia. In Turkey, Iran, the Caucasus and Iraq types of Haleem are Keshkek and Harisah.

 

Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken), lentils and spices. It is slow cooked for 7 to 8 hours which results in a paste-like consistency, with the taste of spices and meat blending with wheat. Haleem is very popular in Pakistan and India.

 

Kichra is a variation of Haleem in Pakistan and India, but it’s not blended so one can see and taste the chunks of meat. Haleem is prepared throughout the Muslim world in Ramadan. It is also a traditional starter at Muslim weddings and celebrations. Legend has it that it took nearly a week to make a perfect dish of Haleem.

 

Harisah seems to be the origin of Haleem and together are one of the Muslim dishes of choice across the world. They are part of the Muslim culture.

 
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