🍲 Haleem

Name: Haleem
Total time: 240 min
Yield: 6
Cuisine: South Asia · Middle East
Ingredients: 500 g boneless beef, cubed; 100 g cracked wheat, soaked overnight; 50 g pearl barley, soaked; 100 g mixed lentils, soaked; 2 onions, sliced; 1 tbsp grated ginger; 2 tsp garam masala; 40 g ghee; Salt, lemon and coriander to serve

Origin: South Asia · Middle East

560kcal

per serving · 350 g

160kcal

per 100 g

35 gProtein10 g / 100 g

24 gFat7 g / 100 g

52 gCarbs15 g / 100 g

Haleem is a thick, slow-cooked stew of wheat, barley and lentils cooked with beef until everything breaks down into a smooth, porridge-like mass. It is spiced with ginger and garam masala and finished with ghee and crisp fried onions. Rich and warming, it is eaten with a spoon, often during Ramadan.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

High protein10 g protein per 100 g — 25% of the calories

Not vegetarianbecause of: beef

Not veganbecause of: beef, ghee

Contains glutenbecause of: wheat, barley

Contains dairybecause of: ghee

Not keto15 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

wheatbarleylentilsbeefgheeoniongingergaram masala

Recipe

6 servings240 min

Ingredients

500 g boneless beef, cubed
100 g cracked wheat, soaked overnight
50 g pearl barley, soaked
100 g mixed lentils, soaked
2 onions, sliced
1 tbsp grated ginger
2 tsp garam masala
40 g ghee
Salt, lemon and coriander to serve

Method

Simmer the beef with half the ginger, salt and water for 1.5 hours until very tender.
Cook the wheat, barley and lentils in water for about 1 hour until soft.
Combine the grains and meat with some cooking liquid and garam masala and simmer 1 hour, stirring and mashing until smooth and stringy.
Fry the onions in the ghee until deep golden.
Serve topped with fried onions, ginger, lemon and coriander.

How to make it lighter

Use lean beef and skim fat from the cooking liquid.
Fry the onions in 1 tbsp ghee and use them as a garnish only; 1 tbsp ghee ≈ 120 kcal.
Add extra lemon and coriander for flavor instead of extra ghee.

History

Haleem descends from harees, a wheat-and-meat dish described in medieval Arabic cookbooks, which travelled to South Asia. It is especially associated with Hyderabad in India and is widely eaten in Pakistan, India and Bangladesh, particularly during Ramadan and Muharram.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →