Haleem

This article is about the food. For other uses, see Haleem (disambiguation).

Haleem
Hyderabadi haleem, garnished with fried onions, egg, cilantro, and lime
Place of originMiddle east[1][2]
Region or stateSouth Asia, Central Asia, Middle East
Serving temperatureHot
Main ingredientsWheat, barley, lentils, meat
VariationsKeşkek, harisa, khichra

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 slow cooking the meat in lentils and spices. It is served hot with flat breads or on its own. 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, Pakistan and Bangladesh; and khichra in India.[2]

  1. ^ Cite error: The named reference daleem was invoked but never defined (see the help page).
  2. ^ a b Cite error: The named reference sunday-guardian.com was invoked but never defined (see the help page).