Haleem

Haleem is a thick, savory porridge or stew made by slow-cooking meat with cracked wheat, barley, and lentils until the ingredients break down into a creamy paste. It is traditionally prepared with mutton or beef, though chicken versions are common in some areas, and vegetarian variants are occasionally found. The dish is associated with the Muslim world, especially the Indian subcontinent and parts of the Middle East.

Preparation involves soaking the grains, simmering them with meat bones for flavor, and then grinding or pounding the grains and meat into a paste. The cooking continues for several hours with spices such as cumin, coriander, garam masala, chili, turmeric, and sometimes cinnamon, cardamom, cloves, and bay leaf. The result is a thick, silky mixture finished with ghee or oil and salt to taste.

Garnishes typically include fried onions, chopped coriander and mint, lemon wedges, and sometimes chopped nuts. Haleem is usually served hot with flatbreads such as naan, paratha, or sheermal, and often accompanied by lemon juice or yogurt.

Regional varieties include Hyderabadi haleem, known for its smooth texture and rich flavor, and Awadhi/Lucknowi versions. It has become a staple during Ramadan for many communities, and is also served at weddings and special occasions. The dish reflects cross-cultural culinary exchange between Persian, Arab, and South Asian cuisines.