Haleem

This classic Mughal dish is both comforting and filling, sitting somewhere between a soup and a stew in consistency. It combines cracked or bulgur wheat, rolled oats and lentils with softened shredded meat – typically either beef, mutton or chicken. It was said to be introduced to the Northern Indian city of Hyderabad by the Arab diaspora during the reign of the sixth Nizam. Traditionally, a lot of ghee is used but I’ve gone for a more balanced approach between health and buttery decadence.