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Haleem is a thick soup made from wheat, lentils, yellow peas, and meat, popular in India, Pakistan, and the Middle East. It is often served with rice and garnished with fresh herbs and limes. During religious times, it is prepared and served in the evening. The basic ingredients remain the same, but recipes can be modified according to tradition, region, or family recipes. The dish is incredibly rich and contains a large amount of protein.
Haleem is a very heavy and thick soup made from wheat, lentils, yellow peas and meat which is cooked for a long time over low heat. The dish is very popular in India and Pakistan and is served in many other Middle Eastern countries. The cooked soup is not only distinguished by its piquant taste and full body, but also because all the ingredients are cooked for so long that they either blend into one thick sauce or are ground or blended until smooth . Completed Haleem can be served with rice, garnished with fresh herbs and limes. It is often sold by street vendors as a snack, but is also prepared for holidays and celebrations.
During religious times such as Ramadan, haleem is often prepared by Muslims and served in the evening when one day’s fast is broken. It is made in India to celebrate weddings and other holidays. The recipes are flexible, so using ingredients that follow different religious and cultural dietary laws is easy enough. The Hyderabad region of India spawns a popular version of haleem that has a more elaborate preparation. Hyderabadi haleem is actually so popular at certain times of the year that the meal is prepared and shipped to eager connoisseurs all over the world.
Although many aspects of haleem can be modified according to tradition, region or family recipes, the basic ingredients remain the same. Meat is almost always used, although some vegetarian varieties exist. The type of meat is usually beef, lamb or chicken. It will cook for a long time and eventually be shredded or pureed, so the individual cut doesn’t really matter.
The grains in the dish constantly include cracked wheat. This is cooked on its own at first until it becomes a thick, soft mass. The same is done with lentils and yellow peas. All three are added to the same pot, along with spices like coriander, turmeric, garlic, ginger, and fried onions.
The meat can be browned in advance, but it’s not necessary. It is added to beans, usually with water or stock, and then the entire pot of haleem is cooked for hours until everything comes together and the texture of the food is thick. Here, many recipes call for the meat to be shredded or mashed with the rest of the ingredients. In Hyderabad, ingredients are actually passed through a food processor or oil mill to create a smooth soup.
Haleem can be served in a bowl over rice and usually comes with a garnish. The side dish can include lime, fresh coriander, green chillies and a dash of garam masala spice mix. The dish is incredibly rich and contains a large amount of protein.
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