🇵🇰 Pakistan recipe
Haleem
Haleem is a monumental dish in Pakistani culinary tradition, especially during Ramadan when its nourishing, protein-rich composition makes it the ideal iftar meal. This slow-cooked stew blends wheat, barley, lentils, and shredded meat into a thick, porridge-like consistency that is both deeply comforting and incredibly satisfying. The dish has roots in the Arabic harees but has been elevated in Pakistan with complex spicing and elaborate garnishes.
Prep30 mins + soaking
Cook4-5 hrs
Serves8
Difficultyhard
Ingredients
- 500g boneless beef or mutton, cubed
- 100g broken wheat (dalia)
- 50g pearl barley
- 50g chana dal (split chickpeas)
- 50g masoor dal (red lentils)
- 50g moong dal (yellow lentils)
- 25g urad dal (split black lentils)
- 2 large onions, thinly sliced
- 3 tablespoons ginger-garlic paste
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 4 tablespoons ghee or vegetable oil
- 2 litres water
- Salt to taste
- Garnish: julienned ginger, chopped mint, coriander, fried onions, lemon wedges, green chilies
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 380
- Protein
- 22 g
- Carbs
- 38 g
- Fat
- 14 g
