Haleem

Haleem (PAKISTAN)

A hearty, slow-cooked blend of tender beef, lentils, and grains, Haleem is rich, spiced, and deeply comforting. Infused with aromatic ghee, ginger, and cloves, it’s a velvety, savory porridge-like dish layered with flavor and texture—perfectly finished with fried shallots, herbs, and a squeeze of lime.

Ingredients:

For the Meat:

• 1 lb stewing beef, cubed
• ¾ cup (180ml) ghee
• 2 large onions, thinly sliced
• 1 tbsp (14.8ml) grated garlic
• 1 tbsp (14.8ml) grated ginger
• 2 tsp (9.9ml) chili powder
• 2 tsp (9.9ml) ground turmeric
• 2 tsp (9.9ml) ground cinnamon
• 1 tbsp (14.8ml) ground cumin
• ½ tbsp (7.4ml) ground black pepper
• ½ tbsp (7.4ml) ground cloves
• 1 tsp (4.9ml) nutmeg
• 3 fresh bay leaves
• Salt to taste

For the Lentils and Grains:

• ½ cup (120ml) cracked wheat, soaked overnight and drained
• ½ cup (120ml) barley, soaked overnight and drained
• ½ cup (120ml) split chickpeas, soaked overnight and drained
• ½ cup (120ml) split mung beans, soaked overnight and drained
• ¼ cup (120ml) red lentils, soaked overnight and drained
• Salt to taste

For the Toppings:

• Store bought fried shallots
• 1 inch knob of ginger, peeled and cut into matchsticks
• ½ bunch cilantro, chopped
• 2 green Thai chilis, sliced
• 1 lime, cut into wedges

Method:

Make the Meat:

Heat the ghee in a large pot over medium high heat. Add the onions and cook, stirring regularly, until they start to turn brown, about 5 minutes. Add the garlic, ginger, chili powder, turmeric, cinnamon, cumin, black pepper, cloves, nutmeg, salt, and stew beef and cook, stirring regularly, for 2 minutes more.  Add 10 cups of water and the bay leaves and bring to a boil. Reduce heat to a simmer, cover, and cook for 2 hours, or until the meat is falling apart.

Remove the bay leaves, meat, and 2 cups of broth from the pot, leaving the rest of the broth behind. Shred the meat using 2 forks and set aside. Discard the bay leaves.

Add the cracked wheat, barley, split chickpeas, split mung beans, and red lentils to the pot of broth and bring to a boil over high heat. Lower the heat to a simmer, cover, and cook for 1 hour, or until everything is very tender.

Remove the pot from the heat and carefully immersion blend its contents. Add the shredded meat – if the mixture is not smooth, immersion blend more.

Heat the pot again over medium heat, stirring regularly, until the Haleem comes to a simmer. The mixture should be thick, but not stodgy. If it is too thick, stir in up to 1 ½ cups of the reserved broth.

Transfer the Haleem to a serving bowl and make an indent in the top with the back of a spoon. Pour ½ cup of the reserved broth over the Haleem, letting it settle in the indentation. Garnish with fried shallots, ginger matchsticks, chopped cilantro, and sliced chilis. Serve with lime wedges for squeezing.