The rural cooking of Pakistan

Some of our favourite Indian recipes actually come from Pakistan, but lines on a map can never hold back a good idea. Take haleem for example – a hearty ‘porridge’ of mutton, grains and pulses that is simmered, spiced and re-simmered for many, many hours. A rural dish in origin traditionally thought of as a hearty farmer’s breakfast, it is so delicious it has spread across the entire north of the subcontinent from Pakistan to Bangladesh.