 Haleem is usually garnished with fried onions, coriander, and lime | |
| Place of origin | Middle East[1][2] |
|---|---|
| Region or state | South Asia,Central Asia,Middle East |
| Serving temperature | Hot |
| Main ingredients | Wheat,barley,lentils, meat |
| Variations | Keşkek,harisa,khichra |
Haleem orhalim is a type ofstew that is widely consumed inSouth Asia, theMiddle East andCentral Asia. Although the dish varies from region to region, it optionally includeswheat orbarley, meat andlentils. 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 includekeşkek inTurkey,Tajikistan,Uzbekistan,Azerbaijan andnorthern Iraq;harisa in theArab world andArmenia; halim inAfghanistan,Iran,West Bengal,Mauritius,Pakistan andBangladesh; andHyderabadi haleem inIndia.[2]
Haleem is made of four main components:
This dish is slow-cooked for seven to eight hours and then vigorously stirred or beaten with apestle-like stirring stick. This results in a paste-like consistency, blending the flavors of spices, meat, barley, and wheat.
The origin of Haleem lies in the popular Arabian dish known asHarees (also written asJareesh). According to Shoaib Daniyal, writing inThe Sunday Guardian, the first written recipe of Harees dates back to the10th century, when Arab scribe Abu Muhammad al-Muzaffar ibn Sayyar compiled a cookbook of dishes popular with the "kings and caliphs and lords and leaders" ofBaghdad. "The version described in his Kitab Al-Tabikh (Book of Recipes), the world's oldest surviving Arabic cookbook, is strikingly similar to the one people in theMiddle East eat to this day" it reported. The Harees was cooked as theArab empire was extended to different parts of the world.Harees was traditionally made with meat, wheat, and sometimes lentils, slow-cooked until soft and porridge-like in consistency. The dish spread through theMuslim world, especially during theIslamic Caliphates, reachingPersia,Central Asia, and theIndian subcontinent through trade and conquest.[3]
The dish now known as haleem is believed to have been introduced to the Indian subcontinent through Arab traders, missionaries, and military expeditions, particularly between the 12th and 16th centuries. This period marked increased contact between theMiddle East andSouth Asia, facilitated bymaritime trade routes in theArabian Sea and overland connections throughPersia andCentral Asia.
One of the key phases in this transmission was during theDelhi Sultanate period (1206–1526), when Muslim rule was established across large parts ofnorthern India. Arab and Persian cultural influences, including culinary practices, were introduced by the ruling elite, soldiers, andSufi saints. Among these influences washarees, a meat and wheat porridge widely consumed in theArab world.
During theMughal Empire (1526–1857), which further strengthenedPersianate culture in the Indian subcontinent, the dish continued to evolve. The imperial kitchens of theMughals were known for adapting and refining foreign dishes using indigenous ingredients and spices.Harees gradually transformed into haleem, as local cooks incorporatedSouth Asian spices such ascumin,coriander,turmeric, andgaram masala;Clarified butter (ghee) for richness; A more finely blended texture, achieved through slow-cooking and mashing.
As a result, haleem inSouth Asia became spicier and more aromatic than itsArab counterpart, developing into a unique dish that reflected the regional palate.[3]
Haleem is sold as a snack food inbazaars throughout the year. It is also a special dish prepared throughout the world during theRamadan andMuharram months of theMuslimHijri calendar, particularly amongPakistanis andIndian Muslims.[4][5] Since the name of this dish is the same ofone of the names of Allah, specificallyAl Haleem, some South Asian Muslims have started to refer to this dish as "Daleem", reasoning that it is more correct since the South Asian version of this dish contains large amounts ofdal, or lentils.[1] It is mostly still referred to as Haleem.
In India, haleem prepared inHyderabad during the Ramadan month,[6] is transported all over the world through a special courier service. Haleem is traditionally cooked in large, wood-firedcauldrons.[7]
Haleem is also very popular inBangladesh, especially during the holy month of Ramadan, when it is a staple dish.[8][9] However, the Bangladeshi version of halim differs from other areas slightly as the meat and bones are stewed and kept as small pieces instead of mashing them with the lentil soup. In addition, the variety of spices used is also different. One common Bangladeshi version of Halim is called "Shahi Halim"; it is mostly popular in the central part of the country.
InPakistan, Haleem is available all year round, as well as in most Pakistani restaurants around the world. Haleem is sold as asnack food andstreet food in Pakistanibazaars throughout the year.[10][11]
It is a tradition amongPersian Jews to eat haleem onShabbat, since like other Shabbat stews such ascholent andhamin[12] it's a slow-cooked dish that can be prepared before the beginning of Shabbat and then cooked overnight at a low temperature.[13]
Karachi haleem[14] is a variation of haleem, a slow-cooked dish made from wheat, lentils, and meat, commonly prepared in Pakistan and other parts of South Asia. Originating fromKarachi,[15] the largest city inPakistan and the capital ofSindh province, this version is known for its smooth consistency and balanced use of spices. It is typically garnished with fried onions, lemon, ginger, and green chilies. Compared to other regional styles, Karachi haleem is often more finely blended and slightly spicier, reflecting local culinary preferences. Its popularity has grown both within Pakistan and amongSouth Asian communities abroad, contributing to its recognition as a distinct regional variant of the dish.[14]
Haleem has become a popular dish in the cities ofHyderabad, Telangana andAurangabad, Maharashtra (Aurangabad, the first capital of Hyderabad State) in India. Originating from anArabic dish calledharees,[1] Haleem was introduced to the region during theMughal period by foreign migrants.[16]
In 2010, Hyderabadi haleem was awarded Geographical Indication status by the IndianGI registry office. It became the first meat product of India to receive a GI certification.[17][18] This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards.[19]
In the Indian subcontinent, both haleem andkhichra are made with similar ingredients. In khichra, the chunks of meat remain as cubes, while in haleem the meat cubes are taken out of the pot, bones are removed, the meat is crushed and put back in the pot. It is further cooked until the meat completely blends with the lentils, wheat and barley mixture.[20]
A high-calorie dish, haleem provides protein from the meat andfibre andcarbohydrates from the various combinations of grains and pulses.
Haleem can be served with choppedmint leaves,lemon juice,coriander leaves, fried onions, choppedginger root orgreen chilies. In some regions of Pakistan, Haleem is eaten withNaan or with any type of bread or rice. In some parts of Uzbekistan it is served with sugar.
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