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When Ramadan approaches, Muslims around the globe prepare for the month-long celebration of their faith. Ramadan, the ninth month in the Islamic calendar, is a time of prayer and fasting. During this period, anyone above puberty refrains from eating from dawn until dusk for 30 days. As a result, there are many hungry worshippers by the time night falls. In Pakistan, there is no dish more popular for breaking the fast than Haleem.

Haleem is an extraordinary dish that doesn’t quite fit into any specific category; it sits on the border between a stew and a porridge. Traditionally, it is made with either goat or mutton mixed with lentils, wheat, ghee, basmati rice, and an abundant array of spices including rose petals and cinnamon. Making good haleem can take up to 24 hours, which is why many people visit specialty haleem restaurants for their nightly indulgence. The recipe may vary from chef to chef, and the most successful haleem restaurants keep certain aspects of their recipe as trade secrets.

If you’ve never tried haleem before, describing its taste can be a challenge. Visually, it may not be the most appealing since it has a pale brown color and a thick, gooey consistency. However, if you push past any initial hesitations, you will discover why Pakistanis consider this aromatic dish one of their most cherished traditional recipes.

Haleem has its origins in Iran, where a dish called harees has been enjoyed for centuries. In the 17th century, harees made its way to India, but many Indians found it somewhat bland for their taste. By adding a variety of spices (and other adjustments considering local ingredients), hareem was born. When India and Pakistan separated in 1947, Muslim Indians who fled to Pakistan brought haleem with them. Due to its richness in protein and nutrients, it is the perfect food for the physically and spiritually demanding month of Ramadan.

While Ramadan is celebrated by Muslims worldwide, each country has its own unique dish associated with the season. For instance, in Morocco, they eat a similar dish known as Harira, which includes chickpeas and tomatoes. The common thread among these dishes is their ability to fulfill and energize fasting Muslims. In the United States, many Muslims enjoy bean pie as their meal. Although haleem is most popular among Pakistani Muslims during Ramadan, it is not exclusive to them; haleem is enjoyed year-round by everyone. The true heroes are the chefs who fast all day while laboring over this slow-cooked feast for hours at a time.

Read more: 21 Delicious Ways To Use Up Leftover Rice

**Source:** [Yahoo Sports](https://ca.sports.yahoo.com)