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Speaker 1: Seven two Weekend Breakfast Food with Doctor Anna Torpedo.

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Speaker 2: It's twenty nine minutes before eight o'clock. Welcome back to

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Speaker 2: seven or two weekend Breakfast with Meggs and plom Time

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Speaker 2: for us to talk food and this week Dr Trapedo

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Speaker 2: and now talking about a beautiful experience we had in Lenesia

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Speaker 2: two weeks ago. So a couple of weeks ago we

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Speaker 2: got a tip to visit Max Fish and Chips in

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Speaker 2: Lynesia when we spoke about it on the show regarding

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Speaker 2: as Amis from someone named Abdullah from Sammy saying we

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Speaker 2: need to come back to Lenesia to try something called haleem.

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Speaker 2: I had never eaten helen before, neither had dtor Trpedo.

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Speaker 2: So off we went to Lenesia last week to visit

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Speaker 2: the Ibrahim family who hosted us to try their halen,

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Speaker 2: and what was initially meant to be just a visit

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Speaker 2: to the Ibrahim family then became I guess about the

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Speaker 2: beautiful community we found ourselves in. So to talk about

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Speaker 2: our experience and our adventure to Lenesia's south, we joined

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Speaker 2: on the line by a resident chef and food anthropologist,

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Speaker 2: doctor and a Trpedo, Dodor Trpedo good morning.

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Speaker 3: Hello, Hello, Happy Saturday.

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Speaker 1: Happy Saturday. Dr Trapido.

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Speaker 2: So a couple of weeks ago you and I accepted

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Speaker 2: an invitation and we went off to Lenesia to try

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Speaker 2: out something called Haleem, which I think neither of us

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Speaker 2: had tried before.

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Speaker 3: I had a vague sense of what it was and

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Speaker 3: what it meant to the community, but yeah, I never

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Speaker 3: tried helen.

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Speaker 2: And this particular Haleem is being made during the holiest

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Speaker 2: month in the Muslim calendar. It is Ramadan at the moment,

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Speaker 2: which means, you know, almost a billion people around the

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Speaker 2: world are fasting, And I thought it was quite beautiful

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Speaker 2: that for both the Ibrahim family and the masque. The

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Speaker 2: idea of preparing this soup, which takes forever, is the

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Speaker 2: idea that regardless of whether you are of Muslim faith,

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Speaker 2: if you're part of the community, you have something to eat.

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Speaker 2: Kind of this idea of you know, taking care of

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Speaker 2: one another, of sharing care and love and community through.

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Speaker 3: Food and charity is a blessing, you know, the sense

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Speaker 3: that you know, giving is you know, an act of divinity.

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Speaker 3: Really that haleem is. It's a thick, soft, kind of

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Speaker 3: super comforting, slow cooked savory soup that sort of soupy

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Speaker 3: stew because it's thicker than the average soup, but it's

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Speaker 3: not quite as thick as a stew that it's made

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Speaker 3: with a kind of meat base, so usually either lamb

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Speaker 3: or chicken and lentils and barley. So it could not

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Speaker 3: be more nutritious. You know that it's a really filling,

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Speaker 3: generous It's like, you know, it's a hug in a

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Speaker 3: tupperware basically that you know, everybody all over the world

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Speaker 3: there are different versions. That kind of bass that I'm

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Speaker 3: describing is standard, but you know, every Muslim mother has

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Speaker 3: her own kind of signature spices. And you know, in

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Speaker 3: our case, missus Ibrahim Tusnim Ibrahim, she was she added

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Speaker 3: a vagar, which is a kind of onion, garlic, chili coreander,

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Speaker 3: cuman ghee blend. That was her secret weapon and so delicious.

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Speaker 3: And I mean that bugar we could have like just

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Speaker 3: eaten with a tea spoon, couldn't we. We were very

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Speaker 3: enamored of missus Ibrahim and her her signature spices.

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Speaker 2: Right, And so what is the history of hallium? Is

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Speaker 2: it a very old recipe?

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Speaker 3: Well, it's all eating recipe because it's very ancient and

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Speaker 3: there are versions all over the world that the first

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Speaker 3: recorded version is in a tenth century cookbook from Baghdad

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Speaker 3: that is called Tita ab al ta Tabique, which I'm

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Speaker 3: sure I'm kind of butchering the name, but it's it's

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Speaker 3: a medieval Arabic cookbook. As I say, it was written

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Speaker 3: in Baghdad, and it has a version of Helene that

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Speaker 3: is completely recognizable, the kind of lentil bali lamb stew

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Speaker 3: that you know it as Islam travels all over the world,

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Speaker 3: so you get regionally distinct versions. So the version that

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Speaker 3: you get in Morocco is slightly different from the version

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Speaker 3: that you get in Saudi Arabia, Iraq, South Africa, et cetera.

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Speaker 3: But the kind of standard principle, you can eat halem

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Speaker 3: all year round, but it's especially eaten during Ramadan and

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Speaker 3: especially at Ista, which is that evening meal where you

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Speaker 3: break your fast at sunset. So it's got, you know,

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Speaker 3: these kind of religious connotations, but more than that, it's

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Speaker 3: kind of tied to hospitality, charity, kind of neighborhood solidarity,

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Speaker 3: communal religious life that it's about saying, you know that

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Speaker 3: to give to others is a blessing, so families when

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Speaker 3: they can make in large quantities and give it away.

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Speaker 3: And you know, people describe who've grown up in Muslim neighborhoods,

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Speaker 3: describe how you like as a little kid, you go

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Speaker 3: with your ice cream tub or your rama margarine tub,

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Speaker 3: and you know that your neighbors fill your container. So

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Speaker 3: it's it's an act of community solid garity, really right.

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Speaker 2: And so recently, and I didn't know this, I heard

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Speaker 2: this from you, that there was a little bit of

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Speaker 2: drama because Woolies they released a six hundred gram helen.

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Speaker 2: It seems to have most of the things I guess

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Speaker 2: a normal halim has, but it only serves two. And

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Speaker 2: I don't know that it is cooked. So they're these

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Speaker 2: beautiful pots that the helim is cooked in. They called

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Speaker 2: it dead and they these like beautiful almost they look

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Speaker 2: like hexagons or they gorgeous. And so there's a bit

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Speaker 2: of a controversy about the Woolies helim. I guess a

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Speaker 2: because it's kind of the commercialization of quite a sacred thing.

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Speaker 2: But also hallimn for two just doesn't seem right. I've

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Speaker 2: only eaten helen once in my life, but it served

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Speaker 2: more than two.

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Speaker 1: So the idea, you know, Yeah, I.

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Speaker 3: Mean the mosque we went to said they had served

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Speaker 3: seven thousand liters of halm over the Ramadan period.

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Speaker 1: Yeah, they had fourteen on the goal when we arrived.

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Speaker 3: So six hundred grams in a sache, which is a

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Speaker 3: kind of two to three person portion maximum. It kind

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Speaker 3: of misses the point. It's like stripping all the cultural

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Speaker 3: meaning and flattening the spiritual significance. That it's sort of

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Speaker 3: as if, I mean, if you ate an entire Christmas

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Speaker 3: cake by yourself, you know that's not the spirit of

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Speaker 3: Christmas you're supposed to be sharing.

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Speaker 2: I might do that, though, I might use a whole

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Speaker 2: Christmas cake by myself.

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Speaker 3: Exactly, and we're not here to judge. I think that

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Speaker 3: what we experienced with Abdullah Punsami and tsininm Ibrahim, you know,

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Speaker 3: was a really beautiful, humbling, generous act of community service.

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Speaker 3: And you know, watching the way that like you know,

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Speaker 3: they had everybody and everybody's sons stirring the pots all

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Speaker 3: morning because you know, lentil will stick to the pottom

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Speaker 3: of a pot if you if you don't watch them

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Speaker 3: very carefully. That this was hours and hours of work

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Speaker 3: and once the soup was ready. You know, everybody in

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Speaker 3: the community lined up, you know, young people, old people,

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Speaker 3: rich people, poor people, Africans, Indians, Muslims, non Muslims. You

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Speaker 3: know that everybody lined up with their little containers, and

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Speaker 3: so watching real helem being distributed was you know, it

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Speaker 3: felt like an honor and a privilege. You know, it

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Speaker 3: was really humbling to have been invited into something so

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Speaker 3: special that you know, seeing six hundred gram sachets on

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Speaker 3: the shelf in woollies just I think is not the same.

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Speaker 3: And you know, once we had seen this family hallem initiative,

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Speaker 3: we also they took us to their local mosque and

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Speaker 3: just again the most magnificent people that we met. Uncle

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Speaker 3: Anoa who I mean he as I say, he has

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Speaker 3: served seven thousand liters of halem this month and is

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Speaker 3: clearly an enormous community resource. And I put pictures of

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Speaker 3: everything and details if you want to kind of support

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Speaker 3: uncle Anhoa's haleem exercise, which you know that's a very

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Speaker 3: poor community surrounded by even poorer communities, and you know

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Speaker 3: that there were just oceans of grateful people collecting haleem

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Speaker 3: all around the mosque. It was really special.

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Speaker 2: They also have the largest parts on the continent, which

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Speaker 2: is also the second largest parts in the world, I

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Speaker 2: believe if it's about if I remember correctly, it's about

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Speaker 2: seven thousand liters that part, you know, and you could

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Speaker 2: say and disappear.

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Speaker 1: That's how.

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Speaker 3: You and I could have stood on each other's shoulders

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Speaker 3: and still not got to the top of the pot.

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Speaker 3: That Yeah, it's the second largest pot in the world.

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Speaker 3: Apparently the largest is in India. And they need such

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Speaker 3: a pot in this mosque because they really are doing

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Speaker 3: enormous kind of charity. If people wanted to, you know,

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Speaker 3: help an organization that's really doing magnificent work, you know,

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Speaker 3: this is it.

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Speaker 2: Yeah, And so I think for me, I was saying

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Speaker 2: to Dotor Tripudo when we were there, I think there

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Speaker 2: are very big and small challenges. I mean, even an

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Speaker 2: area like len Asia has its own challenges.

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Speaker 1: It is neglected.

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Speaker 2: You know, we were hearing about the young people having

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Speaker 2: no third spaces, so between home and school, they're very

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Speaker 2: little third spaces. The issue of drugs and substance abuse

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Speaker 2: among young people. But the fact that there is this

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Speaker 2: sense of in spite of all of those challenges, all

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Speaker 2: of those difficulties, you have the Ibrahim family, who out

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Speaker 2: of their own pockets they buy the meat, they buy

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Speaker 2: the veggies. When we were there, they'd also bought containers

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Speaker 2: so that if you didn't have one, you had a

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Speaker 2: container to get food in. And then the masque the

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Speaker 2: sense of while while we wait for the big stuff,

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Speaker 2: the politics, whatever, we take care of each other in

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Speaker 2: whatever way we can. The Ibrahim family, I think must

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Speaker 2: have helped about if I had to guess, about twenty

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Speaker 2: thirty people managed to get souper, possibly more. The masque

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Speaker 2: helps hundreds of people, and I think that kind of

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Speaker 2: thing for me, I think it's important to experience that

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Speaker 2: kind of thing every once in a while because I

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Speaker 2: think it restores your faith in people. It reminds you that, yeah,

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Speaker 2: I mean, the politicians are mad, the world is mad,

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Speaker 2: but there are people, in what a small way, are

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Speaker 2: just trying to take care of each other, even if

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Speaker 2: it's just to ensure you know, a stranger, someone you

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Speaker 2: don't even know, has a hot meal that day.

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Speaker 3: And I think that matters, trying and succeeding to take

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Speaker 3: care of each other. And one of the things I know,

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Speaker 3: I'm obsessed with food and flavor and deliciousness, but One

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Speaker 3: of the things that felt so significant to me is

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Speaker 3: that you know the haleim was delicious, that we took

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Speaker 3: some homes, yes, and you know that it was deeply,

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Speaker 3: deeply delicious, And so often, like charity food, there's a

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Speaker 3: sense that like flavor is optional, as though somehow poor

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Speaker 3: people don't have taste buds and palettes. And what felt

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Speaker 3: so like restoring of you know, flavor and deliciousness is

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Speaker 3: so central to the human sense of self that you

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Speaker 3: know that to say I love you, you were part

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Speaker 3: of this community, and the way I show that is

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Speaker 3: that I am giving you not just nutrition but slavor.

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Speaker 3: You know, you are a person worthy of deliciousness. Yeah,

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Speaker 3: I just and I'm just so grateful. I want to

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Speaker 3: thank Abdullah Punsami and missus Ibrahim because you know that

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Speaker 3: they invited us into something that's so special and so

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Speaker 3: you know, intensely personal. In a way, it felt like

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Speaker 3: a real honor. So thank you.

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Speaker 2: Also, Anna, and I didn't do too badly at stirring

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Speaker 2: the pots. So like an I mentioned, you need you

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Speaker 2: need to keep that soup moving because if it stops moving,

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Speaker 2: it will burn. And also you're cooking it over an

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Speaker 2: open fire and there's something about food cooked over a

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Speaker 2: fire or with using fire that's smokiness. The fire itself

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Speaker 2: is like an additional flavor. And so I've never eaten

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Speaker 2: helen that's been cooked for in since on a stove,

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Speaker 2: an electric stove, a guesst of, but that's smulkiness that

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Speaker 2: like cooking it on the fire, I think was part

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Speaker 2: of white for such a complex flavor. You could taste

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Speaker 2: all the layers that like, this was cooked in very deliberate,

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Speaker 2: yummy layers. And that's also quite a feat because cooking,

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Speaker 2: I think large amounts of food in a very flavorful way.

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Speaker 2: Not many people can do that. To make a large

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Speaker 2: amount of food delicious thing in the way that you

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Speaker 2: could a small bat. So if you're cooking for three

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Speaker 2: or four or five, making food for like one hundred

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Speaker 2: people or fifty people and it's still really yummy, I

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Speaker 2: think that takes some skill.

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Speaker 3: Mass catering is a very specific skill. And just the

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Speaker 3: amount of powers that were put in. You know that

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Speaker 3: we got there at midday, they had been stirring those

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Speaker 3: pots in storm. You know, there was a lot of

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Speaker 3: kind of love and fa and time and goodwill that

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Speaker 3: had gone into that that yeah, as I say, there

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Speaker 3: are pictures on my Instagram. There are also details for

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Speaker 3: both the Ibrahim families Halim and the mosque Hallem if

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Speaker 3: you're wanting to you know, donate in some way or

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Speaker 3: join the queue.

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Speaker 2: Yeah, and so for us, I mean we love visiting

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Speaker 2: establishments seven and chy Land is so interesting and the

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Speaker 2: kind of like flavors you can get. We've had you know,

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Speaker 2: food from Syria. We've had Mexicasi, which is this mix

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Speaker 2: of Texas, Mexican and Gassi flavors. We've had Texas barbecue

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Speaker 2: and shauola. We've had interesting brownies made by young men

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Speaker 2: in Patoya. We've had you know, there's there's just so

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Speaker 2: many interesting flavors. But I think it's very special to

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Speaker 2: eat food that is significant to families, communities and whole

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Speaker 2: and so.

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Speaker 1: We would like to do more of that. Actually.

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Speaker 2: So if your family, your community has a special thing,

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Speaker 2: it can be anything from a soup to a bread,

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Speaker 2: to a meat to a drink, we want to know

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Speaker 2: about that thing and why it matters so much because

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Speaker 2: so much of kind of our lives, our culture, our

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Speaker 2: family traditions revolves around food, and we want to find

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Speaker 2: out about the food that matters to you.

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Speaker 3: Yeah, this I felt like I'd been invited into, you know,

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Speaker 3: something very special, and you know that Linasia South was

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Speaker 3: embracing us in a way that certainly you know, I'd

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Speaker 3: love to do more.

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Speaker 1: Yeah.

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Speaker 2: So, if you have a special thing that is special

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Speaker 2: to your home, maybe something you make, your mother makes,

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Speaker 2: your aunt makes, or something that is special to your community,

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Speaker 2: it could be absolutely anything.

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Speaker 1: We want to hear about.

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Speaker 2: A tenner through to us on seven two, seven oh two,

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Speaker 2: one seven oh two, drop me e mail at sev today.

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Speaker 1: Tell us the story of this particular food.

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Speaker 2: In the same way that Abraham told us about Talim

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Speaker 2: and the work, the beautiful work that the Ibrahim family

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Speaker 2: does making it available to other people. We want to

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Speaker 2: hear about it. Dr Torpedo, it is always a great

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Speaker 2: pleasure having you on the show.

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Speaker 1: Thank you so much for your time.

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Speaker 3: Well, thank you, thank you, and thank you Abdullah for writing.

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Speaker 2: In the next time we see each other is going

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Speaker 2: to be at a designer cafe.

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Speaker 3: As we are eclectic epicurian, we are.

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Speaker 2: An equal opportunity Gimbas. We don't care where we have

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Speaker 2: to go. We'll go there, no exactly, So Doctor Dorieda.

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Speaker 1: Thank you so much for your time.

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Speaker 3: Thank you, thank you.

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Speaker 2: That's our residence, Chief and Freedom through polist to doctor

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Speaker 2: Anna Trepido.

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Speaker 1: Tell us about the food, the.

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Speaker 2: Drink, the taste, the dessert, whatever it is that is

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Speaker 2: so special to you and your family and your community,

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Speaker 2: and you're part of seven oh two land. We want

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Speaker 2: to hear about it. Turning through to us on O

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Speaker 2: seven two seven oh two one seven oh two