A thick, hearty Pakistani porridge of slow-cooked wheat, lentils, and shredded meat pounded into a rich, spiced paste — the ultimate comfort during Ramadan.
Allergen Warning
Contains: gluten, dairy
Equipment needed
stovetop, pot
Soak wheat and all lentils separately for 4 hours.
Boil beef with ginger-garlic paste and whole spices until tender, about 1.5 hours. Shred the meat finely.
Cook soaked wheat and lentils together until completely broken down and mushy.
Combine shredded meat and cooked grain-lentil mixture. Simmer together, stirring and mashing frequently.
Fry onions in ghee with garam masala, pour the tempering over the haleem.
Continue cooking and mashing for 30 minutes until it reaches a thick, porridge-like consistency.
Serve topped with fried onions, julienned ginger, green chilies, fresh mint, and lemon wedge.