Come Ramadan, and you hear the word ‘haleem’ getting thrown around a lot. The meat-based delicacy, which is sparsely available throughout the year in the city, is found in abundance during the fasting season.
Meaning Of Harees:
Harees is one of the Names of Allah. It is part of the 99 Names of God, by which Muslims regard God and which are traditionally maintained as described in the Qurān, and Sunnah, amongst other places.
What is sarees?
Haleem/Harees is a popular Asian and Middle-Eastern food. Haleem has been around for centuries. And it is also known for some other names too e.g. Harees/Hareesa, Keshkek, Kichara or Daleem. The origin of haleem is not definite, but one thing is clear Haleem/Harees is a Muslim dish and spread throughout the Muslim world.Haleem is considered to be the dish of holy months of Ramadan and Muharram of Muslim Hijri calendar. Harees must have traveled with Muslims and formed different versions meeting the taste of regions.
Harees is a paste-like stew composed of meat (mutton, beef or chicken), pounded wheat, lentils, ghee, ginger-garlic paste and turmeric. It also contains spices such as cumin seeds, caraway seeds, cinnamon, cardamom, cloves, black pepper, saffron and jaggery, and dry fruits such as pistachio, cashew, fig and almond. It is served hot, topped with a ghee-based gravy, pieces of lime, chopped coriander and fried onions as garnish.
How is it made?
It is made by soaking wheat, barley and gram lentil overnight, and a spicy meat gravy is prepared to make the meat tender. The wheat, barley and gram are boiled in salt water, and then mixed with the meat gravy and blended with heavy wooden paddles or hand mashers to obtain a sticky-smooth, paste-like consistency. The cooking procedure takes about 6-7 hours over a low firewood flame.
The ingredients include GOAT meat, Pounded wheat, GHEE, milk, lentils, ginger and garlic paste; Turmeric, #woodfirebiryani Spices such as cumin seeds, caraway seeds (shah zeera), cinnamon, cardamom, cloves, black pepper, saffron and Jaggery, etc. Sprinkled with roasted onions, Cashews, badams and corriander leaves.