Last Updated: April 20, 2021
Haleem is a popular dish made from meat cooked with lentils and wheat in a sauce of ground ginger, cinnamon, cardamon, nutmeg and cloves. Crucially it is also garnished with an egg and a few whole spices cooked with the meat. It is generally served at Iftar time during Ramadan, fasting month in Islam. This dish has become very popular in Australian restaurants. Haleem can also be served with naan bread or even pita bread if you prefer. Haleem is one of the most delicious dishes made in almost every home that is why we have brought you a complete guide that will help you prepare haleem at home.
Rinse all the lentils thoroughly and broken too, then take a bowl and soak for 2-3 hours.
Next take the heavy bottom handi, then add melted butter and whole spices bay leaf and green cardamom, cloves.
When the spices begin to crackle, add the grated ginger and garlic paste until the color turns brown.
Chop the onions and fry them. Add the lamb along with all the powdered spices saffron, turmeric powder, green chili paste and cook until half cooked, then add the fried onions.
Drain the water from the lentils and rinse again under water and add it to the lamb along with lamb stock. Add salt at this stage.
Let it simmer until the lamb is tender and mixed with the lentils and thick in consistency.
Serve with the choice of breads.
Haleem is rich and creamy dish that is eaten all around the world. However, the ingredients in this dish are confusing at first glance because it uses many different varieties of lentils. Haleem is eaten throughout the Middle East not only as a breakfast meal but also as a main dish for lunch and dinner. Haleem depends on region and family. In general, all haleem’s include wheat/brown rice, meat (beef/chicken), lentils, spices and ghee. Sugar and lemon are added to some recipes for extra taste. Some people add yogurt while making the haleem too. It is cooked slowly for many hours & you can make it spicy or mild depending on your taste preferences.
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