Laziza Haleem 100g
Haleem combines wheat, barley and a mix of lentils (gram, moong, masoor and mash) with meat, slow-cooked separately then blended together until they reach a smooth, porridge-like consistency, a different texture and method entirely from paya's brothy trotter curry.
Traditionally associated with Hyderabad and often prepared during Ramadan, haleem has become a popular street food and festive dish across South Asia. Laziza's Haleem Masala blends red chilli, turmeric, roasted cumin, garlic, ginger, cinnamon, cardamom, mace, clove, cubebs and bay leaves into the spice base the meat is cooked in, with two sachets per box.
How to use it
Soak and boil your wheat, barley and lentils until soft enough to mash. Separately, fry onions until light brown, add your meat and one sachet of the masala, and cook until the meat is tender and the oil separates. Combine the meat mixture into the grains and lentils, stirring vigorously (or blending half of it) until smooth and thick, then simmer for around 30 minutes. Finish with fried onions, and serve with fresh coriander, green chillies, ginger and a squeeze of lemon.
Specs
Brand: Laziza
Size: 100g (2 sachets)
Use: Spice mix for haleem, slow-cooked wheat, lentil and meat stew
Key ingredients: Red chilli, salt, turmeric, roasted cumin powder, black pepper, dried garlic (4%), dried ginger (4%), cinnamon, cardamom, mace, bay leaves, clove, cubebs
Want a hearty, slow-cooked dish for Ramadan or a cold day? Add this to your order
Description
Haleem combines wheat, barley and a mix of lentils (gram, moong, masoor and mash) with meat, slow-cooked separately then blended together until they reach a smooth, porridge-like consistency, a different texture and method entirely from paya's brothy trotter curry.
Traditionally associated with Hyderabad and often prepared during Ramadan, haleem has become a popular street food and festive dish across South Asia. Laziza's Haleem Masala blends red chilli, turmeric, roasted cumin, garlic, ginger, cinnamon, cardamom, mace, clove, cubebs and bay leaves into the spice base the meat is cooked in, with two sachets per box.
How to use it
Soak and boil your wheat, barley and lentils until soft enough to mash. Separately, fry onions until light brown, add your meat and one sachet of the masala, and cook until the meat is tender and the oil separates. Combine the meat mixture into the grains and lentils, stirring vigorously (or blending half of it) until smooth and thick, then simmer for around 30 minutes. Finish with fried onions, and serve with fresh coriander, green chillies, ginger and a squeeze of lemon.
Specs
Brand: Laziza
Size: 100g (2 sachets)
Use: Spice mix for haleem, slow-cooked wheat, lentil and meat stew
Key ingredients: Red chilli, salt, turmeric, roasted cumin powder, black pepper, dried garlic (4%), dried ginger (4%), cinnamon, cardamom, mace, bay leaves, clove, cubebs
Want a hearty, slow-cooked dish for Ramadan or a cold day? Add this to your order
