Haleem
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. The original Haleem, which is different from this variety, is an ancient Iranian dish served with wheat, meat, cinnamon, and sugar that remains popular in Iran. Popular variations of haleem include keşkek in Turkey, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq; harisa in the Arab world and Armenia; halim in Afghanistan, Iran, West Bengal, in Mauritius and Bangladesh; and khichra in Pakistan and India.
Hyderabadi haleem from Pakistan, garnished with fried onions, egg, cilantro, and lime | |
| Place of origin | Middle East |
|---|---|
| Region or state | South Asia, Central Asia, Middle East |
| Serving temperature | Hot |
| Main ingredients | Wheat, barley, lentils, meat |
| Variations | Keşkek, harisa, khichra |
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