Haleem
Haleem is usually garnished with fried onions, coriander, 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 |
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).