Persian Halim Recipe 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.
Pay attention to this definition of Haleem, which is taken from Wikipedia.
Haleem is a type of stew that is widely consumed in South Asia, the Middle East and Central Asia. Although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. It is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. The original Haleem, which is different from this variety, is an ancient Iranian dish served with wheat, meat, cinnamon, and sugar that remains popular in Iran.
What is haleem?
Haleem, or Halim, is a traditional dish attributed to the Middle East region. It is a hearty snack or even a complete meal that is highly satisfying 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 for breakfast.
It is also a very good source of zinc, magnesium, iron, and niacin. Haleem is a meal during 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, which will teach you how to cook haleem.
For: 4 people
Preparation time:3 hours
Cooking time:4 hours
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
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 filling it with water and letting it get completely wet.
2. 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
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 into 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 gentle heat. Next, after the meat is cooked, drain it and place it on a strainer to remove excess water from the meat, allowing it to reach room temperature.
6. Adding meat to wheat
Continue the process of preparing haleem by chopping the mutton finely and waiting until the wheat is well pureed, then pour the meat into the pot containing the wheat and add some salt.
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.
8. Evaporation amount
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, it 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.
Notes:
- 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 at the last minute 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?
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 tasty. 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.
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.
- Halim bademjan is another type of Halim that is prepared with the same recipe and with eggplant.
- 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 to cook this food. Due to its abundant fibre, whole wheat improves some diseases in the digestive system, including colon and breast cancer.
- On the other hand, the fibre 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.
- Ash sholeh ghalamkar, Adasi, and Kale Pache are some of the hearty Iranian breakfasts that you must try next to Halim. These dishes are very delicious with fresh Sangak bread.
FAQ :
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 to cook 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. This 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 it. 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.
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