HalIm Gandam is a traditional and very delicious Iranian dish mainly used for breakfast. This food has a straightforward composition; its most important ingredient is wheat or wheat semolina. We can make haleem according to our taste with all kinds of red and white meat; of course, those who do not use animal products can make haleem without meat. To see the tutorial on how to prepare wheat haleem, stay with us.
Necessary ingredients for 4 people
300 grams of peeled wheat
200 grams of mutton
1 onion to get the smell of meat
Enough sugar and oil
Turmeric 1 teaspoon
Enough salt and cinnamon
The recipe for Haleem Wheat
First stage
To prepare delicious Halim, first put the peeled wheat in a large bowl and pour water up to the surface of the wheat and let it soak overnight. Then we rinse the soaked wheat and pour it into the desired pot for cooking.
Second stage
Then we add 6 glasses of water to the wheat and put the pot on low heat so that the wheat will cook over time. When it boils, we constantly stir it every 5 minutes so that it doesn't stick. Put the meat in the pot. we put
The third step of how to prepare Halim wheat
Then we pour water on it up to a knuckle and immediately peel the onion, wash it, cut it in half and add it to the meat to remove the smell of the meat and sprinkle a little turmeric on the meat.
The fourth stage
Now put the pot on low heat and cover it until the meat is thoroughly cooked. Then we put the cooked meat in a strainer and wait until it cools down. In the same way, we continuously stir the wheat so that it does not stick.
The fifth stage
We grate the cooled meat, and when the wheat is wholly pureed, we add and immediately add a little salt, keep stirring continuously, and add 1 tablespoon of oil to the ingredients and reduce the heat. And continue to stir continuously.
The sixth step of how to prepare Halim wheat
Because we have softened the heat and it is more possible for the broth to settle, and we want the excess water of the broth to evaporate (of course, be careful not to evaporate all the water of the broth because the broth becomes more challenging when it cools) so that the broth thickens.
The seventh stage
Remove the thickened Halim from the heat and leave it aside until it cools down a little pour it into the desired container and decorate it with sugar and cinnamon. Enjoy fresh bread.
Read more: How to prepare Ash Reshteh?
Tips on how to prepare Halim wheat
The meat is mild
Many friends may question what kind of meat to use for cooking Halim. To have a tastier halimi, it is better to use neck, breast or lamb ribs. The more Halim meat, the tastier and tastier the Halim will be.
Halim with sesame
Adding sesame to wheat Halim makes halim stronger and tastier. To prepare wheat Halim with sesame, after the Halim is thoroughly cooked, add 1 or 2 tablespoons of raw sesame and mix well.
Halim with husked wheat
If we want to use whole wheat with husks to prepare Halim wheat, we should spend more time preparing this dish. The cooking method is the same; only when the wheat is thoroughly cooked and glazed should we smooth it to separate the wheat husks.
Suitable bread for meek
Halim can be served with traditional Iranian pieces of bread such as Sangak, Berberi, Lavash or Tufton. Of course, we recommend fresh Berber bread if you want to choose the best bread to serve next to Halim wheat.
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