حلیم
Haleem
A slow-cooked wheat and lamb porridge, served sweet with cinnamon or savoury with salt.
Prep 20 min · Cook 180 minServes 6Medium
Ingredients
6 pers.
The story behind the dish
Haleem is cooked in huge pots for religious commemorations and shared with neighbours — a dish of generosity, especially in Ramadan and Muharram.
Cooking mode
- 1Simmer lamb with onion in 1.5 l water for 2 hours; skim the foam.
- 2Remove the meat, shred it, discard the bone.
- 3Add soaked wheat to the broth and cook 1 hour, stirring often.
- 4Return the shredded meat and beat the haleem until strands appear.
- 5Serve sweet with cinnamon, sugar and butter — or savoury with salt.
Tips & troubleshooting
- ✦The beating stage gives haleem its signature elastic texture — don't skip it.
Rather taste the original?
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