Introducing Balkees’s Great Food Adventure

Assalam-o-Alaikum! My name is Balkees, and I come from the beautiful city of Haripur, nestled in the Hazara region of Khyber Pakhtunkhwa (KPK). We're right on the doorstep of Punjab here, which means my kitchen is a constant mix of traditions: we have the rich, meaty simplicity of Pathan cooking alongside the deep, spiced complexity of Punjabi food.

In my home, our staples are hearty and robust. It's all about the perfect Chapli Kebab (those huge, spicy beef patties), the comforting Kabuli Pulao with raisins, and of course, a slice of fresh, hot Tandoori Roti.

But here’s my confession: My stomach has no loyalties.

Yes, I love my Pukhtun food, but my heart and my stomach belong to all of Pakistan. I have an equal, powerful love for the creamy, complicated stews of Lahore, the fiery spice of Karachi biryani, and the subtle, slow-roasted perfection of Balochistan's Sajji. To me, Pakistan isn’t just a country; it’s a four-course meal where every region brings something unique to the table.

The Problem and The Plan

I’ve spent my life mastering our Hazara and Pathan staples-it’s in my blood. But when I tried to make any of the real zaikedar (flavourful) heavyweights from the rest of the country, I struggled. I was relying on simple recipes when I needed to understand the deep, generational technique that makes these dishes legends.

So, I decided to stop messing around and start learning properly.

This is the start of my series, 'Balkees’s Great Food Adventure.' Over the next few months, I’m taking you with me on a journey, right in my own kitchen, where I'll be attempting to master the most famous and difficult dishes from all four corners of Pakistan.

We’re not just following recipes; we’re figuring out why these dishes taste the way they do-from the exact blend of five different lentils required for a specific gravy, to the perfect temperature for a dum (slow-steam) cook.

First Stop: The Ultimate Test of Patience

I have to start with the food that intimidates me most-a dish that requires strength, endurance, and at least six hours of standing over a hot stove: the incredible Haleem.

Haleem is a legendary meat, lentil, and broken wheat stew that is pounded and cooked until it achieves an unbelievable, silky, creamy consistency. It’s rich, wholesome, and a staple of festive cooking.

My first challenge is a huge one. I need to source the correct ratio of five different daals (lentils) and ensure that my meat (mutton, of course) is cooked perfectly before I even start the grueling process of "ghotna" (pounding and stirring) it all together. I've already consulted with an aunty in Lahore who has promised to guide me through the proper way to get that perfect, silky texture without it just turning into simple porridge.

Wish me luck - I might need a massive rolling pin and a strong arm for this one!

Balkees's Next Challenge:

Haleem (Punjab/Urban): Mastering the ultimate slow-cooked, pounded meat and lentil stew!