Haleem (Arabic: حلیم, Urdu: حلیم, Persian: حلیم, Bengali: হালিম) is a thick Arabic,Persian, Turkish, and Indian cuisine dish. In Anatolia, Iran, the Caucasus region and northern Iraq, other variations of Haleem, Keşkek and Harisa, are popular. Although the dish varies from region to region, it always includes wheat, barley, lentils and meat. A variation of Haleem called Khichra and Hyderabadi Haleem is very popular in India.
Haleem is made of wheat, barley, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spices. This dish is slow cooked for seven to eight hours, which results in a paste-like consistency, blending the flavors of spices, meat, barley and wheat.
Haleem is sold as a snack food in bazaars throughout the year. It is also a special dish prepared throughout the world during Ramzaan and Moharram months of Muslim Hijri calendar, particularly amongst Iranian, Pakistani and Indian Muslims. In India, Haleem prepared in Hyderabad, India during the Ramzaan month, is transported all over the world through a special courier service.