Halim — Print Recipe — The Culinary Codex

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

Ingredients

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.