Category: Catering & Event Planning · Karachi Commercial Culinary Guide

The Geometry of a Perfect Haleem Degh

Cooking Haleem for 100+ guests requires precise ratios of broken wheat (gandum), barley (jow), four varieties of lentils (daals), and hand-shredded boneless chicken breast. For 100 guests, 15 kg of pure boneless breast meat provides the iconic silky 'reshadar' texture that defines great Karachi haleem.