Haleem is one of the most popular dishes of Pakistan, India, Bangla desh, and Iran. But in Pakistan, it is adored.
Haleem is liked in its different forms in the other regions of the world like Iraq. Its forms are Harissa and Keshkek which are made up of the same ingredients with a slight change of recipe. Pakistani cuisine is incomplete without Haleem. Pakistanis have a feeling of sanctity with Haleem as well because it is cooked on the large scales in the months of Ramadan and Muharram and distributed to the poor and down trodden people. They send Haleem to one another. So the use of Haleem increases in these months.
Ingredients of Haleem are wheat, lentils, meat (beef or chicken) and spices. Sometimes minced meat is also added instead of meat or chicken.A certain quantity of all these ingredients is cooked on slow flame for many hours. It is ready when it turns into a paste-like substance. It is presented with lemon, green coriander, and green chili additionally sprinkled on it. Generally it takes 6-7 hours to make a delicious Haleem. The Relish of Haleem attracts every one. Who tastes it once, asks more for it.
