Ramzanspecial Haleem

Haleem is a popular delicacy in the month of Ramzan. It is a favourite cuisine in Iran, Middle-East, Pakistan, Afghanistan and India. We have listed different recipes of this popular dish from around the world. Satisfy your taste buds after a daylong fast with this sumptuous dish.

Irani Haleem Ingredients

• 1 liter water
• 1 lb turkey breast (skinless)
• 1 large onion (sliced)
• 1/2 lb bulgur
• cinnamon
• sesame
• sugar (optional)
• ghee (optional)

Directions

Place turkey, onion and salt in a pot.Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher. Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil. Stir occasionally, to prevent the formation of a crust on the bottom of the pan.

In a food processor, mash bulgur into a soft paste and set aside. Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame. Serve it in a bowl, sprinkled with cinnamon.

Arabic Harees

500g lamb leg steak, cubed 200g harees (whole wheat) soaked over night in 500ml water 50g samen (or ghee) [clarified butter] 1/4 tsp ground cinnamon 1 tsp roast cumin seeds, ground salt and freshly-ground black pepper, to taste

Directions

Combine the lamb, soaked wheat and 500ml water in a pan. Bring to a boil, reduce to a low simmer and cook for 2 hours, stirring occasionally. Skim-off any froth or fat that rises to the surface during this time. Take off the heat, allow to cool a little, then transfer to a food processor and render to a smooth paste. Transfer to a warmed serving bowl and set aside. Meanwhile, combine the clarified butter, cinnamon and cumin in a pan. Season to taste and allow to heat through. Pour the resultant mixture over the lamb soup and serve immediately.

Hyederabadi Haleem Ingredients:

• Boneless mutton, 1/2 inch cubes 500 grams
• Broken wheat (dalia/lapsi) 1/2 cup
• Split black gram skinless (dhuli urad dal) 1 tablespoon
• Split Bengal gram (chana dal) 1 tablespoon
• Split green gram skinless (dhuli moong dal) 1 tablespoon
• Yogurt 1 cup
• Salt to taste
• Oil to deep fry
• Onions, sliced thinly 4 large
• Green chilli paste 1 tablespoon
• Ginger paste 1 1/2 teaspoons
• Garlic paste 1 1/2 teaspoons
• Caraway seeds (shahi jeera) 1 teaspoon
• Black peppercorns 10-12
• Turmeric powder 1/2 teaspoon
• Mutton stock 6 cups
• Fresh mint leaves, chopped 1 tablespoon
• Garam masala powder 1 teaspoon
• Pure ghee 1/4 cup
• Milk 1/2 cup
• Fresh mint leaves a few sprigs
• Lemon, cut into wedges 2

Directions

1. Soak broken wheat for three to four hours in two cups of water.
2. Soak urad dal, chana dal and  moong dal in one cup of water.
3. Marinate mutton with yogurt and salt for one hour preferably in the refrigerator.
4. Heat sufficient oil in a kadai and deep-fry onions till golden.
5. Drain and place on an absorbent paper and set aside.
6. Take soaked broken wheat, urad dal, chana dal, moong dal in a pressure cooker.
7. Add marinated mutton, green chilli paste, ginger-garlic paste, shahi jeera, black peppercorns and turmeric powder.
8. Add mutton stock and mix. Adjust salt, add mint leaves, garam masala powder and half of the fried onions.
9. Cover and cook for six whistles. Open the cooker.
10. Remove mutton pieces. Blend the remaining mixture.
11. Put the mutton back into it. Heat ghee in a deep pan.
12. Pour the haleem into it and bring to a boil.
13. Lower heat and simmer for ten minutes. Adjust seasoning.
14. Adjust consistency by adding milk as required.
15. Serve garnished with the remaining fried onions, mint sprigs and lemon wedges.

Irani Haleem Ingredients:

3 cups pelted wheat, rinsed, soaked overnight in 4-5 cups of water, drain before cooking

2 pounds meat (preferably turkey breasts) Water 3-4 cups milk Salt to taste

Toppings: Cinnamon Butter, melted Sugar

Method:

1. Place the lamb or turkey in a medium sized pan, add salt and enough water to cover. Cover and cook for about 1- 1/2 hours on medium heat or until the meat is tender. Remove from heat and let cool. Remove and separate meat from bones if using the lamb neck and shred into small pieces.
2. Place wheat in a heavy bottom large stew pot on medium heat, pour in 6-8 cups of water, bring to a gentle boil for a few minutes, reduce heat to low and cook for about 1-1/2 hours.
3. If you prefer not use a foodprocessor then stir the pot frequently.Add more water if needed. Set aside to cool.
4. Pour the cooked wheat in a food processor in small batches and pulse till it becomes of a creamy and smooth texture. Using a wooden spoon is recommended.
5. Combine the meat and the wheat mixture and return back to the heavy bottom pot on medium to low heat. Add the milk one cup at a time. Simmer for an additional 30-40 minutes till it reaches the desired consistency and becomes sort of supple and stretchy. Taste and add salt if needed. If you don't like to add milk to your haleem substitute it by adding water instead.
6. To test the stretchiness, use a wooden spoon and gently scoop some haleem. If there is some stretch as you are lifting the scoop then that's the perfect haleem.