Halim, Persian version of meat porridge

Haleem or Halim is a popular breakfast in the middle east specially during the feast month of Ramadan and Iran has its own version. It’s very common that people buy Halim from the specialized stores in the early mornings.

Halim helps to resist the hunger for long hours. The traditional Halim is without grain peel but here we didn’t remove them so it’s quicker and healthier 🙂

The most important characteristic of Halim is its elasticity. It should shine and stretch! The cut of meat used in Halim helps to have such consistency. The best choices are sheep neck or ribs because they are tender and fatty. Some people like to use turkey too.

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Ingredients | 4 servings

• 1 cups Shelled Wheat
• 1/2 cup pearled Barley (optional)
• 300g Sheep ribs or neck
• 1 Onion
• black pepper (to taste)
• half tsp Turmeric (optional)
• 1 tbsp Salt
• 1.5 L Water
• Cinnamon (for garnish)
• Sugar (for garnish)
• Butter (for garnish)

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Preparation of meat

– In a pot place onion and meat.

– Brown the meat for 10 minutes on high heat. It helps to have more flavors in broth.

– Add a bit of turmeric stir a few seconds then pour half liter of boiling water.

– On low heat cook for ⏳ 3 hours.

The meat should become extremely tender that separates from the bones.

– Remove all the unwanted bonds, skins etc.

– Place the meat in a bowl and add a bit of broth and with a masher make a paste.

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Cooking wheat (in parallel with meat):

– In a big pot, pour 1L of water add wheat and salt.

– Cook for ⏳ 2 hours.

– Add barley and cook for another ⏳ 1 hour. (optional)

– At the end we have a very starchy and thick mix in the pot.

– Ground the wheat base with food processor or a Minipimer, or by hand with a masher to have a creamy paste.

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– Add the meat paste and broth to the wheat base and mix.

– Simmer for ⏳1 hour. Stir every 10 minutes to avoid it sticks to the bottom of the pot.

At the end Halim should be shiny and dense.

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➡️ Check the seasoning before serving.

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Notes

• Better to soak wheat a night before.
• The longer wheat cooks we get a better texture and richer flavors.
• Avoid buying sterilized wheat. They are tasteless and poor in minerals.
• Place a knob of butter while Halim is still hot and add sprinkle of cinnamon.
• It’s fun to eat Halim, starting with a salty version and whenever you feel like having “dessert” sprinkle sugar on top and enjoy!

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