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Sweet haleem a raging hit
Sweet haleem, a Yemini dish, is fast gaining popularity among the old and young. Even Arab and African students studying in Osmania University and JNTU prefer it for breakfast over other traditional dishes.
Hyderabad: Sweet haleem, a Yemini dish, is fast gaining popularity among the old and young. Even Arab and African students studying in Osmania University and JNTU prefer it for breakfast over other traditional dishes.
Mohammed Khan, an octogenarian, is among one of the regular visitors to the famous ‘sweet haleem’ outlet in Barkas. He told The Hans India that he is going there all the way from Pahadishareef to relish and savour the sweet haleem early in the morning.
The ‘sweet haleem’ or ‘meethi harees’ has been served in Barkas area for at least last 50 years. All these years the sweet haleem had been known to only few localities in and around Barkas, but now it is fast gaining popularity.
Many people, who come for Fajr prayers, have been patronising it and word-of -mouth publicity has led to its popularity. It is available from 5 am to 10 am and has become an instant hit among the students.
“It is one of the delicious meal and I like it more each time I visit,” said Musad alias Basha, a foreign student residing in Vanasthalipuram.
According to some old-timers like Mohammed Khan, sweet haleem has its roots in Aseed, a Yemeni dish, which is made from wheat flour, meat, ghee and some salt. He said this would provide the required energy for several hours during the day. This tradition has been continued by some of the families who have come up with the idea of selling the sweet haleem.
The noted outlet Hadrami Harees, was started by Abdullah bin Haftoor about 50 years ago in Barkas market. Qaisar bin Abdullah, who is now managing the business along with his brothers said that the despite meat being the main ingredient the Harees is not laced with spices like the normal haleem and is easily digestible. “It’s not that we make separate haleem for sweet taste.
The process involves at least 8-9 hours of hard work including mashing. For this we have to begin by 11 am and it goes on till 8 pm. While serving we add sugar or gravy depending on the people’s choice in the early morning hours,” said Qaisar.
By Md Nizamuddin
