RECIPESPERSIAN FOOD

Lamb Halim Recipe Persian+Step-by-Step Guide+Benefits

Halim(Haleem) is one of the traditional and healthy Iranian foods that is cooked for various occasions such as religious ceremonies and vows and it has many fans who use Halim and its many properties to have a healthy and nutritious breakfast.

There are different ways to prepare this food but this traditional dish is prepared from the minimum raw materials such as wheat and meat and to make it you need to follow the necessary tips and proceed according to the recipe to get the authentic taste of this dish.

What is haleem? 

Haleem, or Halim is a traditional dish attributed to the Middle East region and a hearty snack or even a complete meal that is highly satiating and slow-digesting due to the presence of wheat. Therefore it is more suitable to consume it in the early hours of the day, especially breakfast.

It is also a very good source of zinc, magnesium, iron, and niacin. Haleem is a meal in Ramadan and iftar is one of the most nutritious and healthy foods. Maybe there are a few people who do not like Haleem.

Making Haleem requires patience so that the wheat is cooked well and does not stick. Follow along with the cooking section of Meals Cook to teach you how to cook haleem.

For: 4 people

Preparation time:3 hours

Cooking time:4 hours

You can also read halim bademjan recipe.

Ingredients:

Peeled wheat  0.9 pound
Mutton 0.7 pound
Onion 1 piece
Turmeric   1 teaspoon
Liquid Oil  as needed
Sugar as needed
Salt     as needed

 Instruction:

1. Soaking wheat

Soaking wheat

Start the recipe of delicious haleem by soaking wheat. For this, it is better to pour the wheat into a suitable bowl the night before fill it with water, and let it get completely wet.

2. Cooking wheat

Cooking wheat

Next, drain the soaked wheat and pour it into the pot that you intend to cook halim pour about 6 to 7 glasses of water on the wheat, and put the pot on a gentle heat so that the wheat is cooked slowly.

3. Cooking mutton

Cooking mutton

In order for haleem not to taste bad it is better to stir the wheat well every few minutes so that it does not stick. Next, go to the mutton and wash it well, and then put a pot on low heat to cook the meat.

Don’t forget to beat halim well at the same time.

4. Adding onion to meat

At this stage pour the meat in a suitable pot and add water until it covers the surface of the meat. Peel the onion cut it into four pieces put it in the pot containing the meat and add some turmeric.

Adding onion is very necessary to get the smell of meat.

5. Draining the meat

To cook the meat it is better to close the lid of the pot so that it is cooked well with a gentle heat. Next, after the meat is cooked drain it and place it on a strainer to remove excess water from the meat and let it reach room temperature.

6. Adding meat to wheat

Adding meat to wheat

Continue the process of preparing haleem by chopping finely the mutton and waiting until the wheat is well pureed then pour the meat into the pot containing the wheat and add some salt.

mix meat and wheat

7. Mixing ingredients

In this step stir this food well pour a tablespoon of oil into the pot and continue stirring the ingredients again to prevent the wheat from sticking to the bottom of the pot.

pour a tablespoon of oil or butter into the pot

8. Evaporation amount of haleem water

Evaporation amount of haleem water

First, lower the heat completely so that the cooking process goes well. Keep stirring the ingredients until the excess water is drawn into the pot.

Of course, pay attention to the fact that Halim hardens after cooling and you should not let the water evaporate completely.

9. To reach the consistency of Haleem

To make haleem you have to stir it continuously until it reaches the right consistency. You have to be patient for this and if it is cooked with gentle heat will taste better as a result.

10. Food preparation

Your haleem is ready. First, remove the pot from the heat and let it cool. Then put it in a suitable bowl decorate it with sugar and cinnamon along with oil and eat it.

halim is ready

You can also read dal adas and samanu recipe.

Notes for haleem:

notes for halim

  • It is better to use rib meat or lamb neck to make this food.
  • To make haleem better you can use sesame and pour it into the pot in the last minutes of cooking.
  • Be sure to stir the ingredients of haleem well to prevent them from sticking to the bottom.
  • Use onion and turmeric to remove the smell of meat.

Serving Halim with salt or sugar?

Serving Halim with salt or sugar

Do you eat Halim with sugar or salt? Whether this food is tastier with sugar or with salt depends on your taste.

Some eat this food with sugar and some with salt which is completely tasteful. Naturally the caloric content of haleem increases with sugar. Usually, cinnamon sesame and some coconut powder are used to decorate haleem.

For oil, you can use liquid oil, solid oil, animal oil, and butter. It is better to heat the oil a little and pour a tablespoon on each bowl of haleem while serving.

You can served halim with sangak bread.

Halim nutritional properties

Halim nutritional properties

Haleem is a good source of zinc, magnesium, iron, and niacin due to the presence of wheat or wheat groats in addition to its high satiety properties which is why it is a suitable food for breakfast and iftars of the holy month of Ramadan.

In addition, Halim is always a simple and stylish warm breakfast. Haleem is a rich source of iron due to its wheat and meat, especially for people with anemia.

It is better to use whole wheat for cooking this food. Due to its abundant fiber whole wheat improves some diseases of the digestive system, including colon and breast cancer.

On the other hand, the fiber in whole wheat reduces blood cholesterol, lowers blood pressure, controls blood sugar, and reduces the possibility of blood clots, making the heart healthy and reducing heart diseases.

It is also useful for preventing constipation and cancer such as colon cancer.

If you are one of those people who constantly ask yourself what should I make for breakfast try the recipe for turkey this food.

Turkey meat is a rich source of the vital amino acid “tryptophan”, which cannot be produced in the human body and therefore must reach the cells of the body through diet.

Tryptophan is essential for regulating sleep patterns, preventing depression, and improving mood.

The lack of tryptophan in the body causes a decrease in the secretion of the hormone serotonin, resulting in insomnia, depression, irritability, anxiety, and low concentration.

Related: ashe sholeh ghalamkar.

Benefits of Wheat Berries

  1. Promote Regularity
  2. Support Heart Health
  3. Regulate Blood Sugar
  4. Aid in Weight Loss
  5. Strengthen Bones
  6. Help Prevent Anemia

sourced:draxe.com

 

FAQ for haleem:

FAQ for halim

1. How much of haleem does one kilo of wheat yield?

Usually, for each person, 200 grams of wheat is needed to make haleem. In this case, with 1 kilo of wheat, you can prepare halim for about 5 or 6 people.

Of course, the amount of meat and other ingredients you use in the preparation of haleem also affects this amount.

2. How is Halim Kermanshahi prepared differently?

More salt is used in cooking Haleem Kermanshahi. Sugar also has no place in this cooking method.

3. How is Haleem stretched?

The main point of stretching halim is to use red meat with bones in the right way. It means that you should not chop the tender meat and when cooking the meat you must remove the bones and the tender meat must be pounded with a meat grinder.

Do not grind halim meat in any way and do not mix it in a food processor. The more you beat haleem the more it will stretch.

4. How to prepare halim with sesame?

Many people use some sesame in it to make it tasty and strengthen the taste of homemade haleem. If you wish you can add 1 to 2 tablespoons of raw sesame to this food after cooking the halim.Then mix the haleem well and serve.

 

Did you like this recipe?

If you have ever had the experience of eating Halim, please tell me about your feelings in the comments.
If you have any questions or suggestions about how to improve the recipes, please comment.

 

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Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.

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