WE TRIED PAAN, HALEEM AND NIHARI ON BURNS ROAD, KARACHI: Trying new foods in Karachi, Pakistan! 

Hardest part to wait for food is after ginger ,lemon & celantro are served

Haha awesome! Thank you ☺️

@@AwaywiththeSteiners BY THE MAKE SURE TO GET SINDHI OR BLOCHI STYLE WAIST COATS BOTH MEN AND WOMEN WITH BRIGHT COLOURS

Thanks @Nadeem!

@@AwaywiththeSteiners you must come to City of Lahore

Hasaan khan they already did

Thanks @Uzair 😎

Thank you very much 😊 We look forward to visiting!

Thanks very much 😎

Most welcome you can come anytime

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except for dhoti and cycle rickshaw in Dhaka

@@javedsultan4830 Nobody in Bangladesh wears a dhoti. I think you are talking about Indians. But older generation and rickshaw puller wear lungies.

Yes many area resembles with Bangladeshi cities

hmm.. .. have no words to say .. loves and respects from karachi .

Brothers look alike

Oh that’s very cool! Hello to you and family in Auckland! 🇳🇿

@@AwaywiththeSteiners shared your Videos to my extended family in Islamabad and Dubai - More Subscriber !! Enjoy your trip

Haha thanks! 🌶

Wow that’s very interesting! I bet it tastes delicious!

@@AwaywiththeSteiners Yes, many many people have said my haleem is the best they ever tasted. Aside from the 3 day cook, i also use 8 different garnishes which also ads freshness, acid and texture. Would you like my recipe?

I would love to have your recipe of special haleem, please share, love from karachi

@@a.a4353 I learned this recipe from the chef at Karims, one of Delhi's very best traditional restaurants. But he used Mutton as it's illegal to eat beef in india. My recipe uses beef which improves the taste ever more. He explained to me that the 90-minute halim preparation that many of use is not Halim! Please have a go: I can guarantee you will be mesmerised by the flavours: It takes 2 days. Ingredients: BBQ BBQ coals Wood smoking chips Very large cooking pot Medium size cooking pot 1kg Halim lentil mix 100 grams orange lentils 3 packets of Halim spice mix. Laziza or Shan brand are very good. 'Bhuna' spice mix. 3 bone sirloin or ribeye rib or 3 kg of sirloin/ribeye beef with fat. You can use mutton or goat but beef gives best flavour and texture. Yoghurt Cooking onions 10 shallots, 1 ginger, Garlic 10 green chilli, lemon rind from one whole lemon 3 more yellow lemons. 2 tomato tamarind, 1 bunch coriander 1 bunch mint. 100g cumin. Salt Pepper Day before Step 1: The day before, fill a big cooking pot with Halim lentils and yellow lentils and cover in 2 inches of water. Allow soaking for 2 hours. Then thoroughly rinse the Halim lentil mix with fresh water and return to large cooking pot. Step2 Add 2 packets of Halim spices and around 15 cups of water to the halim lentils. Bring to boil and then simmer on very low heat for 5 hours. Stir every 30 mins. Add extra water if solution gets too thick, you're looking for soluble glue like Halim solution. Towards the end of process check for salt and add more if required. Step 3. slice up a 3 bone sirloin or ribeye beef rib. Or keep beef in steak size cuts. Make a quick marinade with yoghurt, veg oil and 1 packet Halim spice mix. Thoroughly marinate beef and leave to rest in the fridge for 30 mins. Step 4: Get bbq hot and once ready for cooking (coals turn white hot) load up hot coals into one-half of bbq pit. You also need bbq wood smoking chips (hickory is good but you can also use any other aromatic wood). It should be wrapped in a foil packet and make holes in foil packet using a fork. About 20 holes in total. Place beef on bbq tray on the empty side of bbq (so not directly over the hot coals) and smoke the beef for 'low and slow' for around 3 hours. Your intention is to infuse beef with as much smoke ad possible. Step 5: Leave beef to rest for 2 hours. Then cut up into small cubes. Put cubes of beef into a cooking pot, add 2 onions, sliced, garlic and ginger. And then add spice mix for a bhuna. Add a few glasses of cold water and gently bring to simmer. Then reduce heat to Lowest point and cook beef 'low and slow' for about an hour. Stir regularly. Be careful beef does not dry out and do add a little extra water if and when required. Keep all bones if you have them. On the day itself: Step 6: at around lunchtime take 50% of cooked Halim and put into a blender. Pulse into a rough paste. Then add this mix back with other unblended Halim. Step 7: Take 50% of the beef cube bhuna onto a chopping board and cut into very very small pieces. Step 8: Add the finely cut beef into the Halim mix. Also, add the bones and 2 glasses of water and gently heat to simmer. Then reduce heat to 'low and slow' and cook for 60- 90 minutes. Stir vigorously and regularly until beef disintegrated. Then take off heat and allow to rest. 80 mins before serving Step 9: Put Halim back onto the heat and add the 50% remaining beef cubes and bring to simmer. Then reduce heat to very low and cook out for 60 mins. Add water to your consistency preference. Step 10: While final Halim is cooking prepare condiments: dry roast cumin in a saucepan. Allow cumin to cool and then use a blender to turn it into roasted cumin powder. Also finely slice shallots, ginger, green chilli, lemon rind, tomato (no seeds), tamarind, coriander, mint. Make these pieces as small as possible! Also, slice more shallots and fry them and cut yellow lemons into large wedges. Step 11: Take Halim straight from cooker to the table minutes before service. Place a generous portion of Halim into a bowl. Then dress with condiments. I normally add in following order: raw shallots, tomato, ginger, coriander, lemon rind, green chilli, mint, fried shallots, cumin. Add tamarind around the circumference of the bowl and squeeze lemon all over. You should taste beautiful smokey notes from the beef, luxuriously soft and silky Halim and the condiments send you into flavour overload! As you can see its a time-consuming recipe but once you have made it this way, you'll always use this recipe!! Also given the effort, invite 10 people. There should be enough.

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Ik most Pakistanis who are living in the UK were from small villages and settled when they werent required the visa and the very people look down on their own people which is shameful.

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We hope so! 🇳🇿

Thanks @Ammar 😎

Thanks - we really enjoyed our time in Lahore too!

Thanks @Emaan!

Thanks very much! 😎

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There’s a RU-vidr name Backcountry Clint . He makes amazing videos he’s from 🇺🇸 he’s there now

Good idea 👍

Pakistan love bangladesh 🙂