Haleem recipe

A wheat and meat porridge beaten for hours until the grains dissolve and the beef breaks into long strands that fall from the spoon in thick ribbons.

18 hourshard12 ingredients

Ingredients

• 250 g cracked wheat
• 1000 g beef shank
• 100 g barley
• 150 g split yellow lentils
• 3 onions
• 2 tbsp ginger garlic paste
• 1 tbsp garam masala
• 2 tbsp red chili powder
• 2 tsp turmeric
• 150 g ghee
• 30 g fresh ginger
• 2 tsp salt

How to make Haleem

1. Soak 250 g of cracked wheat, 150 g of barley and 150 g of split yellow lentils in cold water overnight.
2. Fry 3 sliced onions in 150 g of ghee until deep brown and set half aside for serving as birista.
3. In the same ghee fry 2 tbsp of ginger garlic paste, then add 1 kg of beef shank with 2 tsp turmeric, 2 tbsp red chili powder, 1 tbsp garam masala and 2 tsp salt.
4. Cover with 1.5 litres of water and cook 2 hours on low heat until the meat pulls apart with a fork.
5. In a second pot cook the drained grains in 2.5 litres of water for 2 hours until they collapse, then blend them into a smooth paste.
6. Lift out the meat and shred it by hand or with a masher into long strands. Never blend the meat; those strands are the whole dish.
7. Combine the grain paste, the shredded meat and the cooking broth and beat constantly over very low heat for 1 to 2 hours with a flat wooden pounder.
8. It is ready when it falls from the spoon in a thick glossy ribbon rather than in drops. Allow 5 to 6 hours in total.
9. Serve topped with the reserved fried onions, julienned fresh ginger, a spoon of melted ghee and a squeeze of lemon.

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