Hyderabadi haleem is a stew(A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy) composed of meat, lentil and pounded wheat made into a thick paste. It originated as an Arabic dish and was introduced to the Hyderabad state by the Arab diaspora during the Mughal period. Blended with regional traditional spices, it formed a unique Hyderabadi haleem, becoming a popular food among the native residents in the early 19th-century.
The preparation of haleem in Hyderabad has become an art form, like the popular Hyderabadi biryani.Though Hyderabadi haleem is the traditional hors d'oeuvre (first course) at weddings, celebrations and other special occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast), as it gives instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010 Hyderabadi haleem was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to be listed as GIS.
Haleem originated as an Arabic dish, made with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the Mughal period, and later became an integral part of Hyderabad's cuisine during the Nizam's rule. Saif Nawaz Jung Bahadur, an Arab chief from Hadhramaut, Yemen, who was among the Nizam of Hyderabad's court nobility, popularized Haleem in Hyderabad. Over a period of time, local influence brought modifications and changes to the original recipe and taste which made Hyderabadi haleem distinct from other types of haleem.
The ingredients include meat; (either mutton, beef or chicken), pounded wheat, ghee, milk, lentils, ginger and garlic paste, turmeric, spices; (cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, allspice (kabab cheeni) and dry fruits; (pistachio, cashew, fig and almond). It is served hot topped with a ghee, pieces of lime, chopped coriander, sliced boiled egg and fried onions as garnish.
Hyderabadi haleem is a high calorie and nutritious dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. It also contains protein and it has anti-aging ingredients, such as dry fruits which are rich in anti-oxidants.
The preparation of haleem in Hyderabad has become an art form, like the popular Hyderabadi biryani.Though Hyderabadi haleem is the traditional hors d'oeuvre (first course) at weddings, celebrations and other special occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast), as it gives instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010 Hyderabadi haleem was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to be listed as GIS.
Haleem originated as an Arabic dish, made with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the Mughal period, and later became an integral part of Hyderabad's cuisine during the Nizam's rule. Saif Nawaz Jung Bahadur, an Arab chief from Hadhramaut, Yemen, who was among the Nizam of Hyderabad's court nobility, popularized Haleem in Hyderabad. Over a period of time, local influence brought modifications and changes to the original recipe and taste which made Hyderabadi haleem distinct from other types of haleem.
The ingredients include meat; (either mutton, beef or chicken), pounded wheat, ghee, milk, lentils, ginger and garlic paste, turmeric, spices; (cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, allspice (kabab cheeni) and dry fruits; (pistachio, cashew, fig and almond). It is served hot topped with a ghee, pieces of lime, chopped coriander, sliced boiled egg and fried onions as garnish.
Hyderabadi haleem is a high calorie and nutritious dish which gives instant energy as it contains slow-digesting and fast-burning ingredients. It also contains protein and it has anti-aging ingredients, such as dry fruits which are rich in anti-oxidants.
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