Haleem is a very famous dish in the Middle East, Central Asia, and South Asia. The Mughal Empire later brought it to the Indian subcontinent, and it has since become a hallmark of regional cuisine. Haleem is currently a popular food in nations like Pakistan, India, Bangladesh, Iran, and Turkey. In Bangladesh, haleem is mostly eaten during the Ramadan days.
The process of cooking haleem is quite lengthy and has many steps to turn it into a delicious dish. The key ingredients of haleem are wheat, lentils, meat (usually beef or lamb), and a variety of spices. The wheat and lentils are soaked overnight and then boiled until they are soft and tender. The meat is cooked separately until it is tender and then mixed with the lentils and wheat.
This food is the powerhouse of nutrition and such an energy booster. Fried onions, fresh coriander leaves, and lemon wedges are frequently used as a topping to haleem dishes. During Ramadan, it’s a popular meal that is frequently served at iftar almost in every house.
Haleem is renowned for its nutritional advantages in addition to its delicious flavor. It is a great meal for those who want to eat a healthy, balanced diet because it is a rich source of protein, fiber, and complex carbohydrates.