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Halim soup is a very popular food item in Mauritian cuisine.
It probably originates from Pakistan or the Persian region where it is a traditional winter breakfast, specially consumed during the Ramadan fasting. In Mauritius it has been adapted to the local way of eating, i.e. taking in the Hindu way (Indian spices), the Chinese way (add chopped scallions, cucumber and coriander and chilli paste at serving) and the French way (eating the soup with French bread). Another Mauritian way is to add vinegar/lemon juice to the soup when serving. Most importantly is the meat in the soup. It is an ideal first course soup or a main course during winter in temperate countries.