Haleem is synonymous with Ramazan. This classic meat preparation that acts as an energy booster along with keeping you satiated for long is also the majot reason why it’s most the month of Ramazan. Cooked with a variety of ingredients such as wheat, barley, lentils and meat, Haleem is nothing less that a bowl of nutrition. This Arabic dish that is supposed to have migrated during the Mughal period via Iran and Afghanistan and reach Hyderabad. This slow cooked dish that primarily cooked in brick mud ovens takes around hours to cook. That’s how the real flavour of the dish comes out. 

The origin of the dish is supposed to from Harees, whose first written recipe dates to 10th century that was a part of Kitab Al-Tabikh (Book of Recipes).