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Haleem

Name: Haleem
Total time: 240 min
Yield: Serves 6
Cuisine: Pakistan
Ingredients: 500g Beef Shank; 100g Pearl Barley; 50g Red lentils; 100g Chickpeas (canned); 2 Onion; 3 cloves Garlic; 2 knob Ginger; 2 tsp Garam masala; 1 tsp Chili powder; 1/2 tsp Turmeric; 5 tbsp Vegetable Oil; 2 tsp Salt; 1 Lemon; 2 Chili pepper; 2L Water

Main Dish

⏱ 240 min

👥 Serves 6

Difficulty ⭐⭐⭐

Meat, grains, and lentils slow-cooked for hours and mashed silky — a rich Pakistani stew.

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📖 The Story Behind This Dish

Haleem is made by simmering meat with wheat or barley and several kinds of lentils and spices for hours, then mashing and stirring with a wooden stick into a thick porridge. In Pakistan it's made in huge pots during Ramadan and Muharram, and it's customary to share it with neighbors. It's eaten topped with fried onion, ginger, lemon, and green chili.

🌆 Where it's eaten: On a Lahore street at night, the brown stew in a huge pot is stirred with a long stick and served topped with fried onion and lemon.

🥕 Ingredients (serves 6)

Beef Shank 500g
Pearl Barley 100g
Red lentils 50g
Chickpeas (canned) 100g
Onion 2
Garlic 3 cloves
Ginger 2 knob
Garam masala 2 tsp
Chili powder 1 tsp
Turmeric 1/2 tsp
Vegetable Oil 5 tbsp
Salt 2 tsp
Lemon 1
Chili pepper 2
Water 2L

👩‍🍳 Instructions

Rinse the pearl barley and red lentils and soak in water for 1 hour.
Heat 2 tbsp oil in a pot and fry the grated garlic and ginger, beef, spices, and salt.
Add water, the barley, lentils, and chickpeas, cover, and simmer on low for 3 hours.
When the meat falls apart, mash everything with a wooden spoon or masher, stirring until thick and silky.
Shallow-fry the sliced onion in the remaining oil until dark brown.
Serve topped with the fried onion, julienned ginger, chopped chili, and lemon.

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