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翻訳と辞書　辞書検索 [ 開発暫定版 ] スポンサード リンク Hyderabadi haleem ： ウィキペディア英語版 Hyderabadi haleem Hyderabadi haleem () is a type of haleem popular in the Indian city Hyderabad. Haleem is a stew composed of meat, lentils and pounded wheat made into a thick paste. It is originally an Arabic dish and was introduced to the Hyderabad State by the Arab diaspora during the rule of the Nizams (the former rulers of Hyderabad State). Local traditional spices helped in evolving a unique Hyderabadi haleem that became popular among the natives by the 19th-century. The preparation of haleem has been compared to that of Hyderabadi biryani. Though Hyderabadi haleem is the traditional hors d'oeuvre at weddings, celebrations and other social occasions, it is particularly consumed in the Islamic month of Ramadan during Iftar (the evening meal that breaks the day-long fast) as it provides instant energy and is high in calories. This has made the dish synonymous with Ramadan. In recognition of its cultural significance and popularity, in 2010, it was granted Geographical Indication status (GIS) by the Indian GIS registry office, making it the first non-vegetarian dish in India to get this status. ==History== (詳細はArabic dish with meat and pounded wheat as the chief ingredients. It was introduced to Hyderabad by the Arab diaspora during the rule of the sixth Nizam, Mahbub Ali Khan, and later became an integral part of Hyderabadi cuisine during the rule of the seventh Nizam, Mir Osman Ali Khan. Saif Nawaz Jung Bahadur, an Arab chief from Hadhramaut, Yemen, who was among the seventh Nizam's court nobility, popularised it in Hyderabad.〔 Addition of local flavours to the original recipe resulted in a taste distinct from other types of haleem. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Hyderabadi haleem」の詳細全文を読む スポンサード リンク 翻訳と辞書 : 翻訳のためのインターネットリソース Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.