Haleem with Manakish

Haleem

Haleem is very popular in Hyderabad particularly during Ramadhan.  Haleem is a stew or soup prepared using wheat and meat, the speciality of this dish, it's slow cooked for several hours like 6 to hours to make it like a paste.  Yes of course we can't spend so many hours in cooking so I have used here pressure cooker method.

You can serve this haleem warm with some bread.

Ingredients:
Lamb with bones- 250 g
Cracked wheat- 75 g
Channa dhal- 1 tbsp
Ginger garlic paste- 1/2 tbsp
Turmeric powder- 1/2 tsp
Chilli powder- 1/2 tsp
Garam masala- 1 tsp
Cinnamon powder- 1/2 tsp
Green chilli- 2
Garlic- 4 pods chopped
Onion- 2 medium size
Coriander leaves- 4 stalk
Mint leaves- 1 stalk
Vegetable stock cube- 2 ( use the stock without cornstarch or use freshly made)
Ghee or oil- 1 tbsp
Lemon juice- 1/2 tbsp
salt as required

Method:

Wash the meat and chop it into very small pieces and marinate with the spices and lemon juice for minimum 2 hours.  Pressure cook the wheat and dhal for 4 whistles.  Grind it into a paste.  Heat the oil in a pressure cooker,  add the meat and stir well, then add 1 onion chopped finely and stir well.  Add the ground paste along with nearly 700 ml of water.  Then add the green chillies slit lenghtway, chopped coriander and mint leaves, chopped garlic and finally stock.  Add salt to taste.  Pressure cook for 7 whistles.  Leave enough water so that it doesn't gets burnt at the bottom of the cooker.

Heat the ghee or oil in a separate pan, add the sliced onions and fry until it looks golden brown in colour.  Pour the onion and top of the haleem and garnish with some chopped coriander leaves.

Note :

If the meat doesn't looks shredded after 7 whistles, add some more water and cook it for further 4 whistles.

This recipe goes to Soup Recipes by My Culinary Creations and Show me your soup by Dil Se...

Manakish

Manakish is a Levantine bread made with toppings like meat, cheese or Zaatar.  Zaatar is a very popular topping for this bread.  This is normally served as a breakfast in Middle east.  Zaatar is again a spice mix made with thyme, sesame, sumac.   This bread goes well with soup or just with some meat and salad.

Recipe Source: Arabic Food

Ingredients:

Unbleached bread flour- 150 g

Whole wheat flour- 150 g

Dried yeast- 1 1/2 tsp

Yogurt- 1 tbsp

Olive oil- 1 tbsp

Honey- 1/2 tbsp

Warm water- 100 ml( adjust when kneading)

Topping

Zaatar- 1 tbsp

Olive oil- 2 tbsp

Method:

Add the flour , yeast and salt in a large bowl, make a well in the centre, add  yogurt, oil and honey.  Slowly add the water little by little to make it into a smooth and elastic dough.  Place the dough in a clean oiled bowl, cover with a cling film and allow it to rise for 1 hour or until doubled in size.

Preheat the oven to 250 degree celsius.  Take the dough punch the air back, divide the dough into 4 equal rounds.  Roll it out into a circle of 10 cm diameter.  Spread the topping on top of the bread.  Bake it in the preheated oven for 7 to 8 minutes.

For topping:

Mix the zaatar and olive oil together.

This bread goes to Yeastspotting, Bookmarked recipes by Priya and Aipi.

Also don't forget to check out my blogging buddies in the marathon Srivalli, Reva, Monika, Priya Suresh, PJ, Priya Vaasu, Jay, Azeema , Soumya.and Gayathri.