Halim

Name: Halim
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8 servings
Cuisine: Mauritian
Ingredients: 500g cracked wheat, soaked overnight; 300g beef shin, cubed; 200g brown lentils; 2 onions, sliced; 6 cloves garlic, minced; 1 thumb ginger, grated; 2 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp ground coriander; 3 tbsp ghee; Salt and black pepper; 2 litres water; Fresh mint and fried onions for garnish

Halim (hah-LEEM)

Wheat and Meat Porridge

⏱ Prep Time 3 hours

📈 Difficulty Hard

👥 Servings

🔥 Calories 418 kcal

A thick, hearty porridge of cracked wheat, lentils, and slow-cooked shredded beef, richly spiced and served during Ramadan.

Nutrition & Info

Protein 28.0g

Carbs 45.0g

Fat 14.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

large heavy pot wooden ladle

Presentation Guide

Vessel: deep bowl

Garnishes: fried onions, fresh mint, ghee drizzle, lime wedge

Accompaniments: naan bread, dates

Ingredients

500g cracked wheat, soaked overnight
300g beef shin, cubed
200g brown lentils
2 onions, sliced
6 cloves garlic, minced
1 thumb ginger, grated
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground coriander
3 tbsp ghee
Salt and black pepper
2 litres water
Fresh mint and fried onions for garnish

Instructions

1
Simmer beef cubes in water with salt and half the spices for one hour until very tender and falling apart.
2
Add soaked cracked wheat and lentils to the pot. Continue cooking on low heat for one hour, stirring frequently.
3
The mixture should become thick and porridge-like, with the meat shredding into the grain.
4
In a separate pan, fry sliced onions in ghee until deeply caramelized. Reserve for garnish.
5
Season the halim with remaining spices, garlic, ginger, and salt. Cook thirty more minutes, stirring often.
6
Serve in deep bowls topped with fried onions, a drizzle of ghee, fresh mint, and a squeeze of lime.

💡

Did You Know?

During Ramadan in Mauritius, halim is shared between neighbours regardless of religion, embodying the island's spirit of communal generosity.

Chef's Notes

Equipment Tips

large heavy pot
wooden ladle

Garnishing

fried onions, fresh mint, ghee drizzle, lime wedge

Accompaniments

naan bread, dates

The Story Behind Halim

Halim is the most important Ramadan dish in Mauritian Muslim households, a sustaining porridge of wheat, meat, and lentils that has been prepared for generations during the holy month. The dish arrived with Arab and Indian Muslim traders and was adopted by the Mauritian Muslim community as the essential iftar food. Its long, slow cooking process is part of its significance, with the day-long preparation reflecting the patience and devotion of the fasting period.

🕐 Traditionally enjoyed ramadan, iftar meal 📜 Origins: Arab-Indian Muslim tradition

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