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Hearty and wholesome halim
While the mind effortlessly conjures up images of huge cauldrons placed on low simmer on crude brick kilns, the aroma that emanates tantalizes the nose. Close your eyes and you can sight people queuing beside the sizzling furnace and either relishing the thick brown paste or holding out their bowls for an extra ladle.
Halim has always remained a hot favourite of many, so much so that it is a staple iftar dish in many a households.
This traditional wheat porridge has its roots in the Arabia. Even today, sweet and salted halim variants are served for breakfast in the homes of the Arabs, living in the Barkas region.
Halim 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, with the taste of spices and meat blending with wheat.
A quick and easy way to make halim at home is using the halim mixtures, available in the supermarkets.
The authentic halim makers, specialised in halim, like Mama Halim in Kalabagan, have been well loved for ages. The popularity and the subsequent demand of halim have impelled many restaurants, and even individuals in many areas, to make the dish on a commercial basis during Ramadan.
For now, the entire city, old or young, rich or poor, waits for the halim season; the growing lovers of the dish have already roped in to savour each spoonful of the peppery, meaty fare. The dish has evolved as a `must-have' delicacy during the month of Ramadan.
By Zion Ara Hamid
On The Cover
The classic look of the 40s is as fashionable today as it was almost half a century ago. Fused with latest trends, this can be the suave look this festive season.
The cover photograph of Star Lifestyle, Volume 8, Issue 14 featured on Tuesday September 2, 2008 showcased an ensemble by Shahrukh Amin of Almira, which went unstated in our line of credit. We regret the oversight and any inconvenience that resulted.
Model: Trina and Sonya
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