Pakistani Haleem served with garnish
|Place of origin||Middle East |
|Region or state||
|Main ingredient(s)||Wheat, barley, lentils, meat|
|Variations||Hyderabadi Haleem, Khichra, Harees|
Haleem (Arabic: حلیم, Urdu: حلیم, Persian: حلیم, Bengali: হালিম) is a thick beefy stew popular. In Anatolia, Iran, the Caucasus region and northern Iraq, other variations of Haleem, Keşkek and Harisa, are popular. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. A variation of Haleem called Khichra and Hyderabadi Haleem is very popular in India.
Shifza is made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
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 Muslim Hijri calendar, particularly amongst Iranian, Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, India during the Ramadan month, is transported all over the world through a special courier service. Haleem is traditionally cooked in large, wood-fired cauldrons. 
Hyderabadi haleem 
The cities of Hyderabad, India, and Karachi, Pakistan, is also known for its delectable Haleem, which is available specially during Ramadan. It is originally an Arabic dish, brought to Hyderabad during the Mughal period by the immigrants of Yemen Arabs, Iran and Afghanistan, It was popularized by the Arab diaspora of Hyderabad state.
Mitthi (sweet) and khari (salted) Haleem variants are served for breakfast in the homes of people living in the Barkas area of Hyderabad. Haleem has also earned great appreciation from other communities in India for its delicous taste and mouth-watering aroma. The salted variety is popular during the month of Moharram and Ramadan. The high-calorie Haleem is the perfect way to break the Ramadan fast (iftar). The ingredients are beef or lamb, wheat, barley, lentils, spices and ghee and sprinkled with lemon juice and/or spicy masala to adjust flavor to the taste of the eater. Legend has it that it took nearly a week to make a perfect dish of Haleem.
Haleem and khichra 
In South Asia, both Haleem and khichra are made with same 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, 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.
A traditional Haleem made in Bangladesh is made by firstly soaking wheat, barley and Bengal gram lentil overnight. A spicy meat gravy called korma is prepared until the meat becomes tender. The wheat, barley and Bengal gram are boiled in salt water until they are tender. The cooked wheat, barley and lentils are then mixed with the meat gravy and blended with a heavy hand mixer to obtain a paste-like consistency. The cooking procedure takes about 6 hours to be completed. Haleem in different regions vary however. The Iranian Haleem is made differently than the Bangladeshi or the Indian Haleem and typically contains sugar, cinnamon, and turkey meat.
Nutrition facts 
Although a high-calorie dish, Haleem is full of nutrition as the whole wheat, barley, lentils and meat combined together form an excellent source of fiber and protein.
Haleem can be served with chopped mint leaves, lemon juice, coriander leaves, fried onions, chopped ginger root, and/or green chilies. In Pakistan, Haleem is usually eaten with naan or without any type of bread or rice.
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