Haleem ...Created By A Warrior Queen Goddess

Haleem ...Created By A Warrior Queen Goddess, originally uploaded by firoze shakir photographerno1.

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chopping
the beggar poets
heart liver spleen
washing it clean
mixing it
with lentils
paki green
bubbling in
the cauldron
steaming
a dream dish
from orakzai
mountains and ravine
made by a warrior
goddess queen
bahut khubsurat
bahut haseen
served hot
on a platter
to her tribesmen
cool calculated
memories
of her janasheen
uff kha kar dekiye
behtareen
lazeez gosht
gala wa aur maheen
ap chup karen sir
she told the
reflection
in the soup
a poet dead
floating mutton
pahtoon cuisine
a dash of limbu
gar hai namkeen
haleem good for
over all hygiene
rich in proteins
after eating
the haleem
tribesmen
got the runs
everyone rushing
to the open air
latrine is ludicrous
but poet mutton
could cause
gangrene
in some cases
make you
horny and obscene
unstoppable
love machine
in some rare cases
affect your
testosterone level
make you a
in between
so instead
of poets meat
better use
fresh sardine




Haleem (Persian: حلیم) is a thick Persian, Pakistani, Bangladeshi, and Turkish dish. In Anatolia, Iran, the Caucasus region and northern Iraq, types of haleem are Keshkek and Harisa. Harisa is also a popular version in Pakistan. Although the dish varies from region to region, it always includes wheat, lentils and meat. Haleem, and a variation called Khichra is very popular in India.


Haleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat and wheat.
[edit] History

Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during Ramadan and Moharram months of Muslim Hijri calendar, particularly amongst Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, during the Ramadan month, is distributed all over the country.

In Bangladesh, Haleem is very popular in the urban centres; especially in Dhaka, where it is a staple food during the month of Ramadan.
[edit] Hyderabadi Haleem
Main article: Hyderabadi Haleem

It is actually originated from Saudi Arabia. The city of Hyderabad, India is known for its delectable haleem, which is available only during Ramadaan. It is a mainstay during the holy month of Ramadaan. This traditional wheat porridge has its roots in Iran (Persia).

Mitthi (sweet) and khari (salted) haleem variants are served for breakfast in the homes of people living in the Barkas area of Hyderabad.

The salted variety is popular during the month of Moharram and Ramadaan. The high-calorie haleem is the perfect way to break the Ramadaan fast (iftar). The ingredients are Beef, wheat, lentils, lamb, spices and ghee and sprinkled with lemon juice and/or spicy masala to adjust flavor to the taste of the eater. Legend has it that it took nearly a week to make a perfect dish of haleem.

A derivative of haleem, dried fruits and vegetables are used, is also prepared during Ramadaan.

Haleem is also a traditional starter at Muslim weddings and other celebrations in Hyderabad. In September 2010, Hyderabadi haleem was given GI status.


Haleem

Ingredients

* 150g dried Yellow split Peas
* 115g lentils
* 80g oat meal
* 750g chop lamb
* 2 tablespoons Maiezana
* 4 teaspoons Jeera
* 1 big onion
* 4 teaspoons Massala
* 3 teaspoons Ajinomoto
* Shallot
* Lemon
* Salt and Pepper according to taste
* Green Coriander

Method

* Bring to boil the split peas, lentils and salt during 30 minutes. Soak the lamb cut into cubes with salt, pepper, maiezena and ajinomoto.
* Fry the onion in a chinese wok and add the lamb.
* Cook the meat for a few minutes until all its water is evaporated, then add the massala and jeera.
* When the dhall is ready, add the lamb and 2 litres of water and cook for 30 minutes in a pressure cooker.
* Then, add the oats diluted in a glass of water.
* Bring to the boil until it thickens to a nice soup.