Anonymous
12/31/2013 22:40
Subject: Need Haleem Help!
Anonymous
12/31/2013 22:29
Subject: Re:Need Haleem Help!
Anonymous wrote:The Armenian version uses whole wheat kernals which definitely have to be soaked overnight. Bulgar is possible as a substitute, but would not taste the same. Armenians often don't put lentils in it, but you could uses brown Armenian lentils.
What kind of haleem are you aimimg for? It is eaten throughout the middle east, central asia, and south asia. Muslims associate it with Ramadan, but it is also the national dish of Christian Armenia and is served on Easter
I'm not using brown lentils, that would be awful. .using the pulses I listed above. Pakistani Haleem. Haleem is ofren served in my experience on Sundays and of course to break fast.
Anonymous
12/31/2013 18:53
Subject: Re:Need Haleem Help!
The Armenian version uses whole wheat kernals which definitely have to be soaked overnight. Bulgar is possible as a substitute, but would not taste the same. Armenians often don't put lentils in it, but you could uses brown Armenian lentils.
What kind of haleem are you aimimg for? It is eaten throughout the middle east, central asia, and south asia. Muslims associate it with Ramadan, but it is also the national dish of Christian Armenia and is served on Easter
What kind of haleem are you aimimg for? It is eaten throughout the middle east, central asia, and south asia. Muslims associate it with Ramadan, but it is also the national dish of Christian Armenia and is served on Easter
Anonymous
12/31/2013 17:55
Subject: Need Haleem Help!
My recipe calls for "wheat". What do you think it means? Cant be Bulgar since the recipe wants me to soak my "wheat" along with my pulses. Barley is lisyed separate.
Also what are mash lentils (again not mashed, but listed with Gram, Moong and Masoor)
Also what are mash lentils (again not mashed, but listed with Gram, Moong and Masoor)