The History of Haleem
In Margaret Shaida's highly acclaimed cookbook, The Legendary Cuisine of Persia, she traces the origin of haleem
all the way back to the 6th Century Persian King Khusrow. After the Muslim conquest of Persia in the next century, it became a most beloved dish. She believed that it is called harissa
in many Arab countries.
Meanwhile, Hyderabadi food expert Pratibha Karan writes in her A Princely Legacy - Hyderabadi Cuisine and Biryani
, "In the late 7th century, Caliph Mu'awiya of Damascus, received a delegation of Arabian Yemenis. According to medieval historians who wrote about the encounter, the Caliph's first question to his visitors addressed something more urgent than political matters. Years earlier, on a journey to Arabia, he had eaten an exquisite dish, a porridge of meat
and wheat. Did they know how to make it? They did."