About Haleem
Haleem is a slow-cooked mix of wheat, barley, lentils and meat, stirred for hours until it becomes a thick, smooth porridge. In Hyderabad it is the food of Ramadan, sold from huge pots at night.
Regional versions
Hyderabadi haleem is made with goat or beef and topped with fried onions, mint, lemon and ghee. Pakistani and Bangladeshi versions use more lentils and spices.
What to order with it
Squeeze lemon on top and eat it with naan or on its own. Many restaurants make it only during Ramadan, so call ahead.
We have not found Haleem on a Doha menu yet. The places below usually make it.
Usually served: 20 more
We have not seen these menus yet, but places like these normally make Haleem. Call to check.
How this list is made
We started from public records, OpenStreetMap and Overture Maps, searched town by town for places those records miss, and read each restaurant's menu from its website or online ordering page. Places whose opening hours we could not confirm recently say so, and we check them again every month. Dishes marked "on the menu" come from the restaurant's own website or ordering page. "Usually served" is our best guess from the style of the place, so call ahead if you have your heart set on it.
Missing a place, a dish or a closure? Tell us and we will fix it.
Place data in part © OpenStreetMap contributors (ODbL) and Overture Maps Foundation (CDLA Permissive 2.0).