Haleem, or halim, is a type of stew widely consumed in West Asia, Central Asia, and South Asia, varying from region to region but optionally including wheat or barley, dal, meat, and spices, made by slow cooking the meat in barley and served hot with flatbreads or on its own. Popular regional variations include halim in Iran, Afghanistan, West Bengal, Mauritius, Pakistan and Bangladesh, keskek in Turkey, Tajikistan, Uzbekistan, Azerbaijan and northern Iraq, harisa in the Arab world and Armenia, and Hyderabadi haleem in India.
Facts
Origin RegionIndian subcontinent (evolved from the Arab dish harees) 1 Sourced to the subject's own accountHaleem as eaten today spans West Asia, Central Asia and South Asia; the source describes the dish specifically named haleem as having developed in the Indian subcontinent out of the Arab harees during the Mughal period (1526-1857). No single founding year is given for this transformation, so origin-start-year/end-year are left open rather than invented. Sources
1. Haleem (Wikipedia)
WikipediaHistory sectionQuote, History section
Harees gradually transformed into haleem, as local cooks incorporated South Asian 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.
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