MUTTON HALEEM ORIGIN

Mutton Haleem is essentially the pride of civilization’s centuries evolved dish, endemic to the Middle East that gradually extended its cultural diffusion waves in to Asia and even in to the Indian sub-continental region. In the past scientifically known as harees in Arabic, haleem’s first forms where combinations of wheat, meat and some spices cooked in a large pot placed on a fire.

Originally, it seems to have originated in the Silk Road and, as it evolved there and was adopted by the Persian and Mughal Empires, it became more complicated. It is at present relished in regions like Hyderabad where the chefs incorporate peculiar Indian seasoning; therefore, the pilaus bear a Middle East influence but with considerable Indian taste.

Haleem is taken most often during Ramadam as people fasting needs a tasty and nutritious meal which is Haleem as it contain a lot of protein and energy thus enabling them to go through the following day without feeling enervated. It also forms part and parcel of exciting events such as Eid and family gatherings as it represents tradition and food culture most preferably Asian.

HEALTH BENIFITS OF MUTTON HALEEM

The food is delicious also, and it has many health benefits mainly due to the ingredients used to prepare Mutton Haleem. The dish also contains a lot of proteins from the meat hence would help in the production of body tissues, and muscles construction. They are sources of fiber since it has lentils and wheat grains which help in digestion and have a way of helping in maintaining healthy blood sugar level.

Mutton Haleem is also an ideal source of different vitamins and minerals like iron, zinc, and vitamins of B-group that is good for enhancing immunities, for increasing energy value and for improving skin tones respectively. The slow cooking is actually helpful in preserving the nutritional value which is much beneficial in mutton haleem due to its softness. Additional benefits come from spices such as ginger, garlic, turmeric, green chilies and black pepper, being anti-inflammatory in nature and useful for metabolism respectively. Hence mutton haleem is a wholesome food with carbohydrates, proteins and healthful fat which makes haleem a complete meal.

ARABIC STYLE MUTTON HALEEM

Ingredients for Mutton Haleem:

• 100 grams wheat grains (overnight soaked)
• 1\2 cup chana dal= bengal gram dal or split chickpeas.
• 1/2 cup urad dal (split and skinned black gram)
• Toor dal or split pigeon peas- 1/2 cup
• 1//2 cup of masoor dal which is also known as red lentils
• 3 large onions – thinly sliced
• 2 tablespoons ginger garlic paste
• 2-3 green chillies, slit each longitudinally and then finely chopped
• 1 teaspoon turmeric powder
• 1 tablespoon cumin powder
• 1 tablespoon coriander powder One tablespoon Garam Masala Powder
• 1 tablespoon of black pepper powder
• The other 1/2 cup is finely chopped fresh mint
• Less 1/4 cup fresh coriander leaves finely chopped
• 1 cup yogurt
• 6 tablespoons of ghee(or clarified butter)
• Salt to taste
• Chopped lemons and fried onions as adorns

Instructions to prepare Mutton Haleem:

1. Preparation: It is soaked for 4-6 hours or even overnight to get soft to ensure it gains soft structure to get a thick smooth consistency.
2. Cooking the Mutton: In a large pot place 2 tablespoons of ghee and melt it over medium heat. Put half of the sliced onions and fry until they turn golden brown. Include the mutton and cook until browns. This puts extra taste into it.
3. Adding Spices: Add ginger garlic paste, green chilly, turmeric, cumin, coriander powder and salt mixed well. Stir for another 3-4 minutes until the spices release their smell.
4. Adding Lentils and Wheat: After this wash and drain the wheat and dals and put them in the same pot with water just enough to cover the grains. Place the lid on to the pot and let the stew simmer over low heat for 3-4 hours occasionally stirring it round the pot to avoid it stick on the bottom. This can be done by using a pressure cooker to shorten this step.
5. Blending for Consistency: After preparation blend the boiled mixture with a hand blender or with a wooden spoon until it becomes smooth and creamy. You want a stovetop consistency that is thick and grainy like a porridge.
6. Adding Yogurt and Spices: Now stir the yogurt, black pepper, garam masala, mint and coriander. Let the food simmer on low flame for another 30 minutes, and should mix occasionally to enhance the combination of flavors.
7. Adding Yogurt and Spices: Then add the yogurt, black pepper, garam masala, mint powder/leaves and Coriander chutney. Continue placing the accident on low simmer for another ½ an hour minutes stirring frequently to enhance the blend of the accident.
8. Serving: Hot garnished with wedges of lemon with some chopped fresh coriander leaves over fried onions and if you fancy some pour in a little ghee. Arabic-style mutton haleem is suitable to be eaten alone or accompanied by naan, parathas or rice.

CONCLUSION

The flavourful, Arabic-like mutton haleem is not just a dish, it is a chunk of history in a plate that gives an umami tenacity of many cultures. It is hard to beat grains, lentils and spices all rolled into one delicious dish that is so satisfying on many levels. This slow-cooked dish is served at tables throughout the Middle East and South Asia, if during Ramadan, a celebration or even simply a reunion. Packed with high protein, fiber, and necessary nutrients, haleem maintains the nutrient balance for human health yet offers tasty food for all aged people.

With the first bite, and on every subsequent bite thereafter, we are reminded not only of how it tastes but also of how it is made and the lengths of time it has taken to travel and of how it can bring us culturally and spiritually together.

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