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Haleem

Serves 4 to 6 Entree meat, Ramadan

Haleem

Haleem, a cherished dish of Karachi's Ramadan tables, is crafted with a generous hand, where salt is measured by intuition and fat is welcomed as an old friend. This family recipe captures the spirit of home kitchens, bringing together beef, broken wheat, and lentils into a comforting embrace, simmered patiently to nourish fasting bodies as the sun sets.

The final dish is a symphony of rich and hearty flavors, the beef melting into the wheat and lentils, all underlined by the warmth of haleem masala. A drizzle of ghee crowns the dish, adding a silky richness that binds the flavors together, inviting each spoonful to be savored slowly, with gratitude.

Ingredients

  • 500 gbeef
  • 150 gbroken wheat
  • 100 gmixed lentils
  • 2onions — fried
  • 2 tbsphaleem masala
  • to finishghee
  • to tastefine sea salt

Method

  1. Begin by rinsing 500 g of beef under cold water to remove any impurities. Pat the beef dry with paper towels and cut it into medium-sized chunks. In a large mixing bowl, season the beef with 2 tbsp haleem masala and a generous pinch of fine sea salt, ensuring each piece is well-coated with the spices.
  2. In a large, heavy-bottomed pot, heat 2 tablespoons of ghee over medium-high heat. Once the ghee is hot and shimmering, add the seasoned beef chunks in a single layer. Allow them to brown on all sides, turning occasionally, until each piece develops a deep, rich color. This should take about 8-10 minutes, and the aroma of the spices will become more pronounced.
  3. While the beef is browning, rinse 150 g of broken wheat and 100 g of mixed lentils under cold water until the water runs clear. Drain them well and set aside.
  4. Once the beef is browned, remove it from the pot and set it aside. In the same pot, add 2 finely sliced onions and sauté them in the remaining ghee over medium heat. Cook the onions until they turn golden brown and caramelized, which will add a sweet depth to the dish.
  5. Return the beef to the pot with the caramelized onions. Add the rinsed broken wheat and mixed lentils to the pot. Pour in enough water to cover the ingredients by about an inch. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently. Stir occasionally to prevent sticking, and cook until the beef is tender and the grains have broken down, creating a thick, porridge-like consistency.
  6. Once the haleem reaches the desired consistency, taste and adjust the seasoning with more fine sea salt if needed. The haleem should be savory with a balanced spice profile from the haleem masala.
  7. Serve the haleem hot, garnished with a drizzle of ghee for added richness. Accompany with rice, naan, or a fresh salad to complement the hearty flavors of the dish.
Cover of Authentic Pakistani Cuisine
From the cookbook

Authentic Pakistani Cuisine

This recipe is from Authentic Pakistani Cuisine by Yassine Sbiti — the Pakistani volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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