All year long, haleem is offered for sale as a snack dish during bazaars. Additionally, it is a unique meal that is made all over the world, especially by Muslims from Pakistan and India, during the months of Ramadan and Muharram in the Muslim Hijri calendar. Some South Asian Muslims have begun calling this meal “Daleem” as it shares the same name as one of Allah’s names, Al Haleem. They argue that this is more accurate because the South Asian version of the dish uses a lot of dal, or lentils. For the most part, people still call it Haleem. Persian Jews have a custom of eating haleem on Shabbat since, similar to other Shabbat stews like cholent and hamin it is a slow-cooked meal that can be made ahead of time and then left to simmer at a low temperature overnight.
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