Haleem 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, meat and lentils. It is made by slow cooking the … 展开

The origin of Haleem lies in the popular Arabian dish known as Harees (also written as Jareesh). According to Shoaib Daniyal, writing in 展开

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 … 展开

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 展开

Haleem is made of four main components:
• Grain: wheat or barley is almost always present. Pulses (such as lentil) and rice are used or not depending on the originating region of a recipe.
• Meat: usually 展开

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 展开

A high-calorie dish, haleem provides protein from the meat and fibre and carbohydrates from the various combinations of grains … 展开