Saed News: Khashil is one of the traditional dishes of Azerbaijan province, made with wheat bulgur. It is a very nutritious meal. Azerbaijani Khashil is a Turkish dish that has been eaten on Yalda Night in Azerbaijan since ancient times.
Khashil should always be consumed with molasses or honey, as it will be tasteless without them. If you like, you can also add cinnamon. It is an excellent choice for breakfast and is highly beneficial for strengthening the body and blood production.
It is worth mentioning that since the video explanation was in Azerbaijani, the Persian text is provided below.
Wheat bulgur: 1 cup
Flour: 6 tablespoons
Cold water: 5 cups (1 liter)
Kahliouti: 1 teaspoon
Turmeric: 1 teaspoon
Salt: 1 teaspoon
Milk: 1 liter
Grape molasses or mixed molasses: As needed
Butter or animal fat: As needed
Preparing the Bulgur:
Soak the bulgur for a few hours. Then, cook it with water, salt, and turmeric. Once it starts boiling, add the kahliouti and let it cook thoroughly.
Preparing the Flour Mixture:
Dissolve at least 6 tablespoons of flour in 5 cups of cold water. Then, add the milk and mix well. Add this mixture to the cooked bulgur, place it on the heat, and stir continuously until it thickens more than haleem and the raw smell of flour disappears. Let it cook over low heat for about 45 minutes.
Serving Khashil:
Pour the khashil into a deep dish, make a well in the center, and pour grape molasses into it. Drizzle melted butter or animal fat around the dish, adjusting the amount to your preference.
Enjoy! 🥰
