Haleem
“A slow-cooked stew of wheat, barley, lentils, and meat.”
Wheat
Barley
Lentils
Beef
Ginger
GarlicWhere it comes from
Haleem is a rich, hearty dish traditionally enjoyed during Ramadan in Pakistan.
On the Palate
How it's made
5 steps · Show ↓70 min active · 360 min waiting
How it's made
5 steps · Show ↓- 15 min
Rinse the wheat, barley, and lentils under cold running water until the water runs clear. Drain well and set aside.
- 210 min
In a large pot, add the beef along with ginger, garlic, and a medley of spices, letting the aroma fill your kitchen. Pour in enough water to cover the meat completely.
- 330 min
Bring the mixture to a gentle simmer over medium heat. Cover the pot and let it cook slowly for several hours until the meat is tender and the grains have broken down, stirring occasionally.
Watch outStir regularly to prevent sticking at the bottom of the pot, which can cause burning.
- 420 min
Once the meat is tender, use a pestle or a sturdy spoon to vigorously stir the mixture, mashing the grains and meat together until you achieve a thick, paste-like consistency.
Watch outEnsure the consistency is smooth and homogenous without any large chunks remaining.
- 55 min
Taste and adjust the seasoning if necessary, then serve hot, garnished with fried onions and fresh cilantro if desired.
