Haleem
Originated in Arabia as harees, brought to India by Arab traders. Pakistan's version is the most elaborate.
Slow-cooked lentil and wheat porridge with meat — simmered for hours and beaten to a silky consistency. The most nutritionally complete dish in South Asian cooking.
Ingredients
Method
Soak lentils and wheat 2 hours. Cook with beef until very soft, about 2 hours.
Beat vigorously with a wooden spoon until smooth and porridge-like. Add masala. Continue cooking 1 hour.
Adjust consistency with water. Serve with all garnishes.
The beating process requires strength and patience — continue until the mixture is completely smooth.
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