Haleem is an authentic and traditional Ramadan delicacy served as an evening meal during iftar after fasting for the whole day. People also make it in the month of Muharram. It is a rich source of protein as it is made of wheat, lentils, barley and meat. One can use Beef, chicken or mutton to make haleem.
Haleem originates from the popular Arab term Harees. Ibn Battuta also mentioned Harees in his travelogue that in Persia, people used to cook Harees with lentils, ghee, meat and spices. In the Lebanon, Lebanese people used tocooke Harees on a large stove to feed the poor together. The Jews of Spain used to cook Harees on their weekly holy day Sabbath or Saturday. Harees’s arrival in India was through the Moghal. Although Harees came to India during the reign of Humayun, the second Mughal emperor, Harees became very popular during the reign of Humayun’s son, Emperor Jalaluddin Akbar. Emperor Humayun had a very close relationship with the Safavid Empire of Persia. Source-
Hyderabadi haleem is popular all over India. It is an important food for any occasion in Hyderabad specially during Ramadan. According to the historians, it was brought to Hyderabad by the Arab troops of Nizams of Hyderabad.
We first ate Haleem four years ago from the famous Hyderabadi restaurant Paradise. Except Ramadan month, it is not available in any restaurant in Bangalore. I made Haleem at home because my daughter wanted to eat. I will never say that this is an authentic recipe of haleem. Because I probably didn’t use all the ingredients here and didn’t even cook in the slow cook method. However I can assure you that this recipe is perfect choice for you if you want to make haleem at home with fairly readily available ingredients in a short time.
You can check few more non-vegetarian recipes from this blog