World Flavors Cookbook

Haleem

A thick, savory porridge made of pounded wheat, barley, lentils, and meat, slow-cooked for hours until it reaches a silk-like consistency.

Cuisine: Pakistan

Ingredients

• 1 kg Beef or Mutton, boneless
• 1 cup Wheat (broken/Dalia)
• 1/2 cup Barley
• 1 cup Mixed lentils (Chana, Moong, Masoor, Maash)
• 1 cup Ghee
• 2 large onions, fried golden
• Spices: Turmeric, Red Chili, Coriander, Garam Masala, Chaat Masala
• Garnish: Fried onions, lemon, ginger, mint

Instructions

1. Soak wheat, barley, and lentils overnight. Boil until completely soft and then blend or mash into a paste.
2. Cook meat with spices and ginger-garlic until it falls apart. Shred the meat finely.
3. Combine the grain paste and shredded meat in a large pot. Add water if necessary.
4. The "Ghotna" phase: Use a heavy wooden masher to pound the mixture continuously for at least 1-2 hours until it becomes stretchy and homogeneous.
5. Add a Tarka of ghee and fried onions. Serve with lemon and ginger.