@Faiqnisar 4 October 2020

Haleem

*Haleem* is an incredibly hearty dish made with a combination of barley, local wheat varieties, and *chana* (chickpeas). This dish shows the influence on Pakistan that comes from the Middle East, and people have been enjoying *Haleem* here for centuries. Slow-cooking, for up to an entire day, on very low heat is a technique used to give *haleem* its warm, home-cooked flavor. https://googleads.g.doubleclick.net/pagead/ads?client=ca-pub-2831820863785818&output=html&h=280&adk=2539079130&adf=1290784890&w=640&fwrn=4&fwrnh=100&lmt=1601838984&num_ads=1&rafmt=1&armr=3&sem=mc&pwprc=2838479573&psa=1&guci=2.2.0.0.2.2.0.0&ad_type=text_image&format=640x280&url=https%3A%2F%2Fmigrationology.com%2Fpakistani-food%2F&flash=0&fwr=0&pra=3&rh=160&rw=640&rpe=1&resp_fmts=3&wgl=1&fa=27&adsid=ChEI8OXl-wUQiuyHis_dutqkARJIAEXiIBo2qzTx3-omirC56u3dqbfZ5vnzYfqN7FsmZQTdJMI2CI3TwHQ5Iht5Qwf1upq3NJApEg_WtjKrCxyl069aCnlAdUlI&tt_state=W3siaXNzdWVyT3JpZ2luIjoiaHR0cHM6Ly9hZHNlcnZpY2UuZ29vZ2xlLmNvbSIsInN0YXRlIjowfV0.&dt=1601838818682&bpp=2&bdt=44733&idt=2&shv=r20201001&cbv=r20190131&ptt=9&saldr=aa&abxe=1&cookie=ID%3D6b94f27b688cc57e%3AT%3D1601838794%3AS%3DALNI_MZj84EhiuKU0hjFwDWrLqLKz-kxVg&prev_fmts=640x280%2C0x0%2C640x280%2C640x280&nras=4&correlator=2429043778284&frm=20&pv=1&ga_vid=2086190353.1601838794&ga_sid=1601838794&ga_hid=1453344898&ga_fc=0&iag=0&icsg=598866634211327&dssz=38&mdo=0&mso=0&u_tz=-420&u_his=50&u_java=0&u_h=1080&u_w=1920&u_ah=1040&u_aw=1920&u_cd=24&u_nplug=3&u_nmime=4&adx=632&ady=6416&biw=1903&bih=888&scr_x=0&scr_y=1900&eid=20207459&oid=3&psts=AGkb-H9lcR8CgC70jgrU50I9RD8-xwbElomR6kK-gzmJRJ5PLxnTypRZDjmUWq2GQTgeYg&pvsid=4068349099728042&pem=643&ref=https%3A%2F%2Fwww.google.com%2F&rx=0&eae=0&fc=384&brdim=0%2C0%2C0%2C0%2C1920%2C0%2C1920%2C1040%2C1920%2C888&vis=1&rsz=%7C%7Cs%7C&abl=NS&fu=8320&bc=31&jar=2020-10-04-19&ifi=6&uci=a!6&btvi=3&fsb=1&xpc=qRWWmbxsQa&p=https%3A//migrationology.com&dtd=M Onions (fried separately), mint leaves, both green and dry chilies, and then some masala spices go into the mother-pot, and a final garnish comes from generous squeezes of lemon juice at the end. This is a great food to have in the morning, or for an early lunch. Its very rich, full of calories to keep one’s  energy up throughout the day. The flavor in a good bowl of *haleem* can be so rich that simply eating it with roti, and then sipping on a few cups of milk or green tea, can leave you perfect and content. Enjoy a wonderful meal of Haleem in the Old City area of Lahore, you can watch the video here. I was blown away and surprised how good it was! https://www.youtube.com/watch?v=-xb0gIhaWbM&t=20s