{{Short description|Type of stew}} {{about|the food|other uses|Haleem (disambiguation)}} {{use dmy dates |date=March 2022}} {{Infobox food | name = Haleem | image = Pakistani Haleem served with garnish.jpg | caption = Haleem is usually garnished with fried onions, coriander, and lime | alternate_name = | place_of_origin = Middle East<ref name="daleem"/><ref name="sunday-guardian.com"/> | region = South Asia, Central Asia, Middle East | served = Hot | main_ingredient = Wheat, barley, lentils, meat | variations = Keşkek, harisa, khichra }}
'''Haleem''' or '''halim''' 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, lentils and meat. 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, Mauritius, Pakistan and Bangladesh); and Hyderabadi haleem (in India).<ref name="sunday-guardian.com">{{cite web |last=Daniyal |first=Shoaib |date=2014-07-23 |title=The history of haleem: How a bland iftar dish from Yemen got Indianised |url=https://www.sunday-guardian.com/artbeat/the-history-of-haleem-how-a-bland-iftar-dish-from-yemen-got-indianised |url-status=dead |archive-url=https://web.archive.org/web/20140728223450/https://www.sunday-guardian.com/artbeat/the-history-of-haleem-how-a-bland-iftar-dish-from-yemen-got-indianised |archive-date=2014-07-28 |access-date=2024-06-28 |website=sunday-guardian.com}}</ref>
==Preparation== [[File:Haleem Dalls and Grains.JPG|thumb|Haleem lentils and grains|281x281px]] Haleem is made of four main components: * Grain: wheat or barley is almost always present. Pulses (such as lentils) and rice are used depending on the originating region of a recipe. * Meat: usually beef or lamb and mutton; goat meat; or chicken * Spices: containing a wide variety, including cassia and fennel, among others. * Cooking liquid: either water, milk, or a broth.
This dish is slow-cooked for seven to eight hours and then vigorously stirred or beaten with a pestle-like stirring stick. This results in a paste-like consistency, blending the flavors of spices, meat, barley, and wheat.
==Origin== The origin of Haleem lies in the popular Arabian dish known as Harees (also written as Jareesh). According to Shoaib Daniyal, writing in ''The Sunday Guardian'', the first written recipe of Harees dates back to the 10th 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" of Baghdad. "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 the Middle East eat to this day" it reported. The Harees was cooked as the Arab 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 the Muslim world, especially during the Islamic Caliphates, reaching Persia''',''' Central Asia''',''' and the Indian subcontinent through trade and conquest.<ref name=":0">{{Cite web |last=Haider |first=M. H. |date=2024-03-31 |title=The origins of haleem |url=https://www.thedailystar.net/my-dhaka/news/the-origins-haleem-3578886 |access-date=2025-10-13 |website=The Daily Star |language=en}}</ref>
== History == {{unreferenced section|date=December 2025}}
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 the Middle East and South Asia, facilitated by maritime trade routes in the Arabian Sea and overland connections through Persia and Central Asia. A 10th century cookbook, 'Kitabh al Tabikh' (Book of Dishes) by Ibn Sayaar Al Warraq, has numerous versions of this porridge.<ref>{{Cite web |title=The haleem evolution {{!}} The Daily Star |url=https://www.thedailystar.net/lifestyle/foodie-talks/news/the-haleem-evolution-1632004 |access-date=2026-03-01 |website=www.thedailystar.net |language=en}}</ref>
One of the key phases in this transmission was during the Delhi Sultanate period (1206–1526), when Muslim rule was established across large parts of northern India. Arab and Persian cultural influences, including culinary practices, were introduced by the ruling elite, soldiers, and Sufi saints. Among these influences was ''harees'', a meat and wheat porridge widely consumed in the Arab world.
During the Mughal Empire (1526–1857), which further strengthened Persianate culture in the Indian subcontinent, the dish continued to evolve. The imperial kitchens of the Mughals were known for adapting and refining foreign dishes using indigenous ingredients and spices. Harees gradually transformed into haleem, as local cooks incorporated South Asian spices such as cumin, coriander, turmeric, and garam masala; clarified butter (ghee) for richness; and a more finely blended texture, achieved through slow-cooking and mashing.
As a result, haleem in South Asia became spicier and more aromatic than its Arab counterpart, developing into a unique dish that reflected the regional palate.
==Cultural history== Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during the Ramadan and Muharram months of the Muslim Hijri calendar, particularly among Pakistanis and Indian Muslims.<ref>{{cite news |title=Observing Ramadan: Maine family expresses faith by sharing traditional Pakistani dish |first=Meredith |last=Goad |url=https://www.pressherald.com/2015/07/08/observing-ramadan-maine-family-expresses-faith-by-sharing-traditional-pakistani-dish/ |newspaper=Portland Press Herald |access-date=14 March 2022 |date=8 July 2015 }}</ref><ref>{{cite news |last1=Srinivas |first1=M. |title=City in for flavours of Haleem |url=http://www.thehindu.com/todays-paper/tp-national/tp-andhrapradesh/city-in-for-flavours-of-haleem/article7420077.ece |newspaper=The Hindu |access-date=14 July 2015}}</ref> The name of this dish is the same as one of the names of Allah, specifically ''Al Haleem'' ({{literal translation}} {{gloss|The Forbearing}}). 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 of ''dal'', or lentils.<ref name=daleem/> It is mostly still referred to as Haleem.
In India, haleem prepared in Hyderabad during the Ramadan month,<ref>{{cite news |last1=Pathak |first1=Sushmita |title=Breaking the Ramadan fast: In one city, a special stew with goat and rose petals |url=https://www.npr.org/sections/goatsandsoda/2022/04/29/1094891439/ramadan-haleem-hyderabad-india-food |access-date=25 March 2023 |work=NPR |date=March 22, 2023}}</ref> is transported all over the world through a special courier service. Haleem is traditionally cooked in large, wood-fired cauldrons.<ref>{{cite news |title=In Hyderabad this Ramzan? Don't miss the Haleem! |url=http://news.rediff.com/slide-show/2010/aug/18/slide-show-1-in-hyderabad-this-ramzan-dont-miss-the-haleem.htm |newspaper=Rediff |date=18 August 2010 |access-date=28 November 2014}}</ref>
thumb|Bangladeshi style Shahi Haleem in Dhaka Haleem is also very popular in Bangladesh, especially during the holy month of Ramadan, when it is a staple dish.<ref>{{cite news |last1=Khan |first1=Arman R. |last2=Mustabina |first2=Labiba |title=Iftar Offers You Can't Refuse |url=http://www.thedailystar.net/shout/cover-story/iftar-offers-you-cant-refuse-105247 |newspaper=The Daily Star |access-date=14 July 2015}}</ref><ref>{{cite news |title=Celebrate Ramadan at Khazana |url=http://www.thedailystar.net/lifestyle/check-it-out/celebrate-ramadan-khazana-101251 |newspaper=The Daily Star |access-date=14 July 2015}}</ref> 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.
In Pakistan, Haleem is available all year round, as well as in most Pakistani restaurants around the world. Haleem is sold as a snack food and street food in Pakistani bazaars throughout the year.<ref>{{cite news |title=Best Haleem in town |first1=Maryam |last1=Usman |first2=Rana |last2=Yasif |first3=Muzaffar |last3=Mukhtar |first4=Tooba |last4=Masood |first5=Hidayat |last5=Khan |first6=Shahzeb |last6=Ahmed |url=https://tribune.com.pk/story/787839/best-haleem-in-town |access-date=14 March 2022 |date=9 November 2014 |newspaper=The Express Tribune |location=Karachi }}</ref><ref>{{cite news |title=The ultimate guide to: The best desi food in Karachi |url=https://www.dawn.com/news/1140694 |date=27 October 2014 |first=Salima |last=Feerasta |newspaper=Dawn |access-date=14 March 2022 }}</ref>
It is a tradition among Persian Jews to eat haleem on Shabbat, since like other Shabbat stews such as cholent and hamin<ref>{{cite web |last1=Haber |first1=Joel |title=The Best Way to Make Chulent |url=http://www.tasteofjew.com/best-method-chulent/ |website=Taste of Jew |date=20 March 2022 |access-date=6 June 2022}}</ref> it's a slow-cooked dish that can be prepared before the beginning of Shabbat and then cooked overnight at a low temperature.<ref>{{cite news |last1=Ingram |first1=Susan C. |title=Stewing in the District with Vered Guttman |url=https://www.washingtonjewishweek.com/stewing-in-the-district-with-vered-guttman/ |website=Washington Jewish Week |date=7 January 2022 |publisher=Mid-Atlantic Media |access-date=6 June 2022}}</ref>
== Karachi haleem == thumb|Karachi-style haleem shown in a purple plate Karachi haleem<ref name=":1">{{Cite web |last=express |date=2011-12-06 |title=For Haleem makers, the more you cook it, the better it tastes |url=https://tribune.com.pk/story/302733/for-haleem-makers-the-more-you-cook-it-the-better-it-tastes |access-date=2025-10-13 |website=The Express Tribune |language=en}}</ref> 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 from Karachi,<ref>{{Cite web |last=Hasan |first=Shazia |date=2016-10-12 |title=Preparation of traditional haleem on eve of Ashura across Karachi |url=https://www.dawn.com/news/1289576 |access-date=2025-10-13 |website=Dawn |language=en}}</ref> the largest city in Pakistan and the capital of Sindh 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 among South Asian communities abroad, contributing to its recognition as a distinct regional variant of the dish.<ref name=":1" />
==Hyderabadi haleem== {{Main|Hyderabadi haleem}}
Haleem has become a popular dish in the cities of Hyderabad, Telangana and Aurangabad, Maharashtra (Aurangabad, the first capital of Hyderabad State) in India. Originating from an Arabic dish called harees,<ref name=daleem>{{cite web|url=https://scroll.in/magazine/925615/why-are-some-indian-muslims-renaming-ramzan-favourite-haleem-as-daleem |work=Scroll.in |first=Shoaib |last=Daniyal |date=3 June 2019 |access-date=14 March 2022 |title=The haleem debate: Why some Indian Muslims are renaming the Ramzan delicacy 'daleem'}}</ref> Haleem was introduced to the region during the Mughal period by foreign migrants.<ref>{{cite news |last1=Alikhan |first1=Anvar |title=How haleem became the new biryani |date=5 July 2015 |url=https://timesofindia.indiatimes.com/home/sunday-times/deep-focus/How-haleem-became-the-new-biryani/articleshow/47941113.cms |newspaper=The Times of India |publisher=Bennett, Coleman & Co. Ltd |access-date=14 July 2015}}</ref> thumb|Hyderabadi haleem is usually thicker than many other haleems. In 2010, Hyderabadi haleem was awarded Geographical Indication status by the Indian GI registry office. It became the first meat product of India to receive a GI certification.<ref name="ICAR">{{cite web|title=Hyderabad Haleem' gets Geographical Indication certification|url=http://www.icar.org.in/node/1985|work=Indian Council of Agricultural Research|year=2010|access-date=21 June 2012|url-status=live|archive-url=https://web.archive.org/web/20130618191105/http://www.icar.org.in/node/1985|archive-date=18 June 2013}}</ref><ref name="GIJ">{{cite web |title=G.I Application Details |url=http://ipindia.nic.in/girindia/journal/Journal_37.pdf |work=Geographical Indications Journal |issue=37 |publisher=Government of India |page=9 |date=4 January 2011 |access-date=18 June 2012 |url-status=dead |archive-url=https://web.archive.org/web/20111204221832/http://ipindia.nic.in/girindia/journal/Journal_37.pdf |archive-date=4 December 2011}}</ref> This means that a dish cannot be sold as Hyderabadi haleem unless it meets the necessary standards.<ref name="CNN-IBN1 and livemint.com">{{cite news|title=Culture:The original 'slow food' staple: A GI tag for the iconic Hyderabadi dish is reason to raise a toast|url=http://www.livemint.com/2010/09/10214526/The-original-8216slow-food.html?h=B|newspaper=Mint and The Wall Street Journal|date=10 September 2010|access-date=24 August 2011|archive-date=28 June 2021|archive-url=https://web.archive.org/web/20210628083442/https://www.livemint.com/2010/09/10214526/the-original-8216slow-food.html|url-status=live}}</ref>
==Khichra== thumb|Khichra In the Indian subcontinent, both haleem and khichra 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.<ref>{{Cite web|date=2020-02-05|title=Mutton Gravy recipe|url=https://www.bestiefood.com/mutton-gravy-recipe/|access-date=2021-03-07|language=en-US|archive-date=6 March 2021|archive-url=https://web.archive.org/web/20210306175709/https://www.bestiefood.com/mutton-gravy-recipe/|url-status=usurped}}</ref>
== Nutrition == A high-calorie dish, haleem provides protein from the meat and fibre and carbohydrates from the various combinations of grains and pulses.
==Serving== Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root or green chilies. In some regions of Pakistan, Haleem is eaten with Naan or with any type of bread or rice. In some parts of Uzbekistan it is served with sugar.
==See also== {{Cookbook|Hyderabadi Haleem}} * List of stews * List of Pakistani soups and stews * {{portal-inline|Food}}
==References== {{reflist}}
==Further reading== {{commons category}} * {{cite book |last=Karan |first=Pratibha |date=1998 |title=A Princely Legacy, Hyderabadi Cuisine |location=New Delhi |publisher=HarperCollins |isbn=978-81-7223-318-1}}
{{Lentil dishes}} {{Street food}} {{Bangladeshi dishes}}{{Lebanese cuisine}}
Category:Indian soups and stews Category:Indian meat dishes Category:Pakistani soups and stews Category:Pakistani meat dishes Category:Bangladeshi soups and stews Category:Bangladeshi meat dishes Category:Bengali cuisine Category:Mauritian cuisine Category:Muhajir cuisine Category:Lentil dishes Category:Iranian stews Category:Iraqi cuisine Category:Turkish cuisine Category:Azerbaijani cuisine Category:Street food