Haleem
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The Tale of Haleem
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Haleem descends from the Arabian dish harees, brought to South Asia via Persian and Mughal influence, where it was gradually enriched with lentils and spices to become the thick, slow-cooked porridge now especially associated with Hyderabad and Pakistan. It's especially popular during Ramadan for its dense, filling nature.
Ingredients
Scale:· 6 servings
- 1 lb beef or lamb, bone-in
- 1/2 cup wheat, soaked overnight
- 1/4 cup barley, soaked overnight
- 1/4 cup split lentils (mixed), soaked
- 2 onions, sliced and fried crisp
- 2 tbsp ginger-garlic paste
- 1 tbsp haleem masala
- 4 tbsp ghee
- Fresh ginger, mint, lemon wedges, for garnish
- Salt, to taste
Instructions
- 1Boil the meat with ginger-garlic paste, haleem masala, and salt until very tender, then shred finely, reserving the broth.
- 2Separately boil the soaked wheat, barley, and lentils in water until completely soft and mushy, about 1.5 hours.
- 3Blend or mash the grain mixture into a thick, smooth paste, adding reserved broth as needed.
- 4Combine the shredded meat with the grain paste and simmer together, stirring frequently, for 45 minutes to meld the flavors into a thick porridge.
- 5Stir in ghee for richness.
- 6Top with fried onions, fresh ginger, mint, and a squeeze of lemon before serving.
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