Haleem

Wheat, lentils and meat pounded into a thick porridge.

Ingredients

• 1½ cups Cracked wheat
• ½ cup Barley
• 1½ cups Mixed lentils
• 800 g Beef
• 4 Onions
• 3 tbsp Ginger
• 8 cloves Garlic
• 2 tbsp Garam masala
• 1 tsp Turmeric
• 1 tbsp Chili powder
• ¾ cup Ghee
• 1 cup Coriander
• 2 tsp Salt
• 12 cups Water

Method

1. Soak overnight — Soak the wheat, barley and lentils together for at least 8 hours.
2. Cook the grains — Simmer them for 3 hours until completely collapsed.
3. Cook the meat — Separately braise the beef with onion, ginger, garlic and spices until it shreds.
4. Combine — Add the meat to the grains and cook 1 hour more.
5. Pound — Beat hard with a wooden masher until no grain or fibre remains — haleem must be completely smooth and stringy.
6. Haleem is ready — Top with fried onion, ginger, coriander, lemon and hot ghee.

More Pakistan recipes

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• Nihari
• Sindhi Biryani
• Saag Gosht
• Seekh Kebab
• Kheer Pakistani