Hyderabadi Haleem

Hyderabadi haleem (/ˈhaɪdərəbædɪˈhæliːm/), (a type of haleem), is a stew 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 Nizam of Hyderabad's rule. 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 at weddings, celebrations and other social 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.

Read more about Hyderabadi Haleem:  History, Preparation, Popularity, Nutrition

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