How to prepare simple wheat halim

Haleem or halim is one of the very old and traditional Iranian dishes, which nowadays is mostly cooked as an offering on special occasions. Of course, this delicious dish is also a regular part of Iranians' breakfast table. To see the complete and step-by-step tutorial on how to prepare plain wheat halim, stay with the website.

Necessary ingredients for 4 people

· Wheat or wheat semolina 500 grams

· 300 to 400 grams of sheep neck meat

· 1 onion

· Oil 2 tablespoons

· Cinnamon 1 tablespoon

· Sesame 1 tablespoon

How to prepare halim wheat

first stage

To prepare delicious Persian Wheat and Lamb Porridge, we first pour wheat into a bowl of water the night before and let it soak well. After the wheat is well soaked, we rinse it and pour it into a suitable pot.

second stage

Note that if we want to use wheat semolina to prepare Halim, there is no need to soak semolina for a long time. Of course, we recommend that you use whole wheat if you want to have a market-style soft halim.

third level

At this stage, we add twice the volume of wheat, water, then add the neck meat to the pot along with the onion. Next, we put the pot on the heat and let the meat and wheat cook for two hours.

The fourth stage

After the water reaches the boiling point, we collect the white foam on the surface of the water and throw it away. After two hours, take the pot off the heat and remove the onion and throw it away.

The fifth stage

At this stage, we remove the neck meat from the pot and chop it into small pieces and keep it aside. Now, with a blender or meat grinder, crush the wheat or semolina completely, then smooth it until the wheat husks are separated.

The sixth stage

Now, we return the wheat to the pot together with the meat , then add the oil. If the halimef water is low, add a little boiling water and put the pot on a very gentle heat and stir the halim once every few minutes so that it does not stick.

The seventh stage

Making haleem requires patience and we have to stir the haleem patiently so that the excess water is drawn out and it becomes stretchy. After the halim starts to add oil and the water in the pot is completely drained, our halim is ready.

The eighth stage

At this stage, we mix the halim a little in the pot, then pour it into the desired container. Next, pour some oil on the halim, then decorate it with cinnamon and sesame to your taste and serve.