Haleem
Sign in to saveHaleem 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).
Key facts
- Food.name
- Haleem
- Food.image
- Pakistani Haleem served with garnish.jpg
- Food.caption
- Haleem is usually garnished with fried onions, coriander, and lime
- Food.place_of_origin
- Middle East
- Food.region
- South Asia, Central Asia, Middle East
- Food.served
- Hot
- Food.main_ingredient
- Wheat, barley, lentils, meat
- Food.variations
- Keşkek, harisa, khichra
via Wikipedia infobox
Article
12 sectionsContents
- Preparation
- Origin
- History
- Cultural history
- Karachi haleem
- Hyderabadi haleem
- Khichra
- Nutrition
- Serving
- See also
- References
- Further reading
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).
==Preparation== 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.