Recipe: Aleem se Haleem by Aniseeds & Hungry for Halaal
When the weather turns a shady grey and rain begins to fall, it usually calls for comfort food and for me thats generally a soup of sorts. This week I chose haleem: a stew popular in the Middle East, Central Asia, and Indian subcontinent that varies by region and generally includes wheat or barley, meat and lentils. This particular recipe called 'Aleem se Haleem' is one that I've been using for over 2 years now and has become a firm favourite of ours during the month of Ramadhaan thanks to @hungryforhalaal who kindly shared it on her blog for all to enjoy and there's plenty more where that came from. Happy Friday all!
|
Recipe credit: @hungryforhalaal
Instructions: Soak the dhalls overnight and cook till tender. Grind them through a mincer or liquidiser. |
