ArielGrace8803 at 03:29, 30 April 2026

2026-04-30T03:29:14Z

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{{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]], [[lentil]]s, meat
| variations = [[Keşkek]], [[Harees|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 [[Kurdistan Region|Northern Iraq]]); [[harees|haris]]a (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 [[lentil]]s and grains|281x281px]]
Haleem is made of four main components:
* Grain: wheat or [[barley]] is almost always present. [[Legume|Pulses]] (such as [[lentil]]s) and rice are used depending on the originating region of a recipe.
* Meat: usually [[beef]] or [[lamb and mutton]]; [[goat meat]]; or [[Chicken as food|chicken]]
* Spices: containing a wide variety, including [[Senna (plant)|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 [[Mortar and pestle|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 [[Harees|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 (disambiguation)|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 [[Islamic world|Muslim world]], especially during the [[Islamic caliphates|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 transport|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 [[North India|northern India]]. Arab and Persian cultural influences, including culinary practices, were introduced by the ruling elite, soldiers, and [[Sufi Saints of South Asia|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 society|Persianate culture]] in the Indian subcontinent, the dish continued to evolve. The imperial kitchens of the [[Mughal Empire|Mughals]] were known for adapting and refining foreign dishes using indigenous ingredients and spices. [[Harees]] gradually transformed into haleem, as local cooks incorporated [[South Asia]]n 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 world|Arab]] counterpart, developing into a unique dish that reflected the regional palate.

==Cultural history==
Haleem is sold as a snack food in [[bazaar]]s throughout the year. It is also a special dish prepared throughout the world during the [[Ramadan]] and [[Muharram]] months of the [[Muslim]] [[Islamic calendar|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 [[Names of God in Islam|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, India|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 [[cauldron]]s.<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>

[[File:Bangladeshi style Shahi Haleem.jpg|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 [[bazaar]]s 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 (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 ==
[[File:Haleem.JPG|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 Asia]]n 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 [[Arab cuisine|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 Empire|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>
[[File:Haleem hyderabadi.jpg|thumb|Hyderabadi haleem is usually thicker than many other haleems.]]
In 2010, Hyderabadi haleem was awarded Geographical Indication status by the Indian [[Geographical Indication Registry (India)|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 (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==
[[File:Khichra.JPG|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 [[Dietary fiber|fibre]] and [[carbohydrate]]s from the various combinations of grains and pulses.

==Serving==
Haleem can be served with chopped [[Mentha|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]]

Haleem - Revision history

ArielGrace8803 at 03:29, 30 April 2026