This book on cooking techniques is one of the oldest books in Arabic

This book on cooking techniques is one of the oldest books in Arabic

An ancient popular dish in Asia and the Middle East,

known as Yahrisa in Haris and in other languages, and Saleem in Arabic is a popular dish in Asia and the Middle East for Halim, car hydrates, and other nutrients. There is no complete information available about when the Arabic dish Haris Yaharisa originated, but it is considered to be the invention of the dish.

According to some historians, its beginning is 10. An Arabic writer, Abu Muhammad al-Muzaffar ibn Siyar, has compiled a book on its popular recipes, including all the dishes in the Harissa period, which the kings, caliphs, and nawabs of Baghdad sought after.

This book based on food and drink techniques is one of the oldest books in Arabic.

Haleem is also supported as a popular dish in the Arab countries of Turkey, Iran, Pakistan, and Bangladesh, but apart from that, your people recognize it in their own way.

The ingredients used to make Haleem are goat meat, wheat, barley, rice, pulses, and ghee and after cooking with all these ingredients on low heat for at least 6 to 7 hours, it is kneaded well. For this reason, it is born in a way similar to Malaya

Unlike other countries, spices are widely used in Halim in Pakistan, Bangladesh, and India. In Arab countries, Haleem is commonly called Haris and is made from goat, cow, and camel meat, ghee, wheat, rice, all green dals, garlic paste, black pepper, and salt.

After the Haris is cooked, it is garnished with ghee, chilies, and fried brown onions. In the preparation of Irani Haleem, turkey, wheat, barley, onion salt, and cinnamon are also used. This haleem is topped with melted butter, sesame and sugar.

The composition of Kashmiri Harise is different from all of them.

After making it with mutton beef, wheat, dal, salt, black pepper, and mixed hot spices, it is garnished with dhena chutney and small kebabs of mincemeat and served separately with ghee or plain naan.

Bengalis tend to eat less beef, preferring more goat and chicken meat. To make Haleem, the meat is marinated overnight in garlic ginger paste, salt, turmeric, and ground spices.

The toppings of "Bengali Haleem" use mint, fried onions, lemon wedges, roasted cashews, and almonds. Over time the people there started out as meek

Even today, Haleem and Harisa are made in almost every house in Hyderabad, especially during the holy months of Muharram and Ramadan, and are also made in other parts of the country. In Haider, Halim is still preferred.