Saednews: Haleem is one of the traditional dishes of the Middle East that holds a special place among Iranians and has always been a delightful and tasty excuse for gatherings, especially on holiday mornings. In this article, we aim to reveal the secrets to making this nutritious dish delicious.
According to Saadnews culinary service, Haleem wheat is one of the traditional and very delicious Iranian dishes that is mostly consumed as breakfast. This dish has a very simple combination, and the main ingredient is wheat or bulgur wheat. Haleem can be made with various types of red and white meats according to personal taste, and for those who do not consume animal products, it can be made without meat. To see the complete recipe for preparing Haleem wheat, stay with us.
For 4 people:
Shelled wheat: 300 grams
Lamb meat: 200 grams
Onion (to remove the meat's odor): 1 piece
Sugar and oil: As needed
Turmeric: 1 teaspoon
Salt and cinnamon: As needed
Step 1:
To prepare delicious Haleem, start by placing the shelled wheat in a large bowl, adding water to cover the wheat, and letting it soak overnight. After soaking, drain the wheat and transfer it into a pot for cooking.
Step 2:
Next, add 6 cups of water to the wheat and place the pot on low heat to cook the wheat slowly. Once it starts boiling, stir every 5 minutes to prevent it from sticking to the bottom. Place the meat in a separate pot.
Step 3:
Add enough water to cover the meat by one finger's width. Immediately peel and wash the onion, cut it in half, and add it to the meat to remove the smell. Sprinkle some turmeric on the meat.
Step 4:
Place the pot with the meat on low heat and cover it until the meat is fully cooked. Then, strain the meat and let it cool. Meanwhile, keep stirring the wheat to prevent it from sticking.
Step 5:
Once the meat has cooled, shred it. When the wheat has completely softened into a paste, add it to the pot. Add salt to taste, continue stirring, and add one tablespoon of oil. Lower the heat and keep stirring.
Step 6:
Since the heat is low, the possibility of the Haleem sticking is higher. We aim to let the excess water evaporate (but be careful not to let all the water evaporate, as it will make the Haleem firmer when it cools). This will thicken the Haleem.
Step 7:
Once the Haleem has thickened, remove it from the heat and let it cool down. Pour it into a serving dish and decorate with sugar and cinnamon. You can also drizzle some oil on top and enjoy it with fresh bread.
Many might wonder what kind of meat is best for making Haleem. To make a tastier Haleem, it's better to use neck, chest, or lamb rib meat. The more meat in Haleem, the stretchier and tastier it will be.
Haleem with sesame:
Adding sesame to Haleem makes it more nutritious and tastier. After the Haleem is fully cooked, add 1 or 2 tablespoons of raw sesame and mix well.
Haleem with whole wheat:
If you want to use whole wheat for Haleem, you'll need more time for preparation. The cooking method is the same, but once the wheat is fully cooked and has released its gel, you need to strain it to remove the husks.
Suitable bread for Haleem:
Haleem can be served with various traditional Iranian breads like sangak, barbari, lavash, or taftoon. If you want the best bread to serve with Haleem wheat, we recommend fresh barbari bread. If you want to make this delicious bread at home, you can refer to the article below.
