Haleem is a traditional dish that originated in the Middle East, more likely in Iraq, over a 1000 years ago. A slow cooked stew made with wheat, barley, meat, and lentils, Haleem requires a variety of spices including cumin, coriander, cardamom, cloves, nutmeg, and cinnamon. It is commonly served during Ramadan, the Muslim holy month of fasting, as it is believed to give strength and nourishment to break the fast. The dish is popular in many Middle Eastern countries, including Iraq, Saudi Arabia, United Arab Emirates, and Pakistan. As the dish spread to other countries, variations have been introduced, such as adding vegetables or nuts. In India, though Haleem is a popular dish during the festival of Eid-ul-Fitr, it is also available in restaurants throughout the year all over the country.

Cooking Guidelines:
The followings are guidelines only, some appliance vary.

• HOB: Empty content into saucepan. Heat gently, stirring occasionally until hot throughout. Do not allow to boil. Do not re-heat.
• MICROWAVE (750W): Empty content into a non-metallic bowl, cover and vent. Heat for 3 to 4 minutes, stirring halfway, check the food is hot, stir well and serve. Do not re-heat. Select appropriate times for your microwave. Heating times must be adjusted to suit different power.

Caution: Take care when removing cover as hot stream will release.

Note: Store in cool dry place. Once opened, store in a non-metallic container in refrigerator and use within 2 days.