Rinse wheat, barley and rice. Chop onion, garlic and 10 g ginger; measure cumin, coriander, cayenne and salt.

Ingredients

• 650 gBeef, grass-fed, ground, raw
• 450 gLentils, mature seeds, cooked, boiled, without salt
• 100 gRice, white, long-grain, regular, raw, enriched
• 180 gOnions, raw
• 20 gGinger root, raw
• 1,600 gBeverages, water, tap, drinking
• 7 gSalt, table
• 150 gWheat, hard red winter
• 150 gBarley, pearled, raw
• 15 gGarlic, raw
• 5 gSpices, cumin seed
• 6 gSpices, coriander seed
• 4 gSpices, pepper, red or cayenne

Method

1. Rinse wheat, barley and rice. Chop onion, garlic and 10 g ginger; measure cumin, coriander, cayenne and salt.
2. Mix ground beef with onion, garlic, cumin, coriander, cayenne and salt; do not cut the meat.
3. Add seasoned meat, wheat, barley, rice and all 1,600 g water. Cook covered at 90 °C for 120 minutes until wheat and barley are tender and meat is fully cooked.
4. Stir in cooked lentils and the remaining 10 g ginger. Stir and pound haleem vigorously for 35 minutes at 90 °C until it becomes a thick supple porridge.
5. Rest covered 10 minutes, stir again and divide four portions; all liquid remains in the dish.