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.

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)

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.

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.

– 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.

➡️ Check the seasoning before serving.

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!

The post Halim, Persian version of meat porridge appeared first on Foodcraftz.

The syrup of orange juice balances its sweetness and makes it moist. You’ll never get tired of eating this buns, since it’s a kind of sweet bread for a better chewy texture, use all-purpose flour.

Ingredients

• 300g/10.5oz all purpose Flour
• 2-3 tsp Cinnamon
• 4 tbsp Brown Sugar
• 2 Egg
• 100g/3.5oz of Milk
• 100g/3.5oz of Butter
• 7g/0.2oz of Yeast
• pinch of Vanilla
• pinch of Salt

Syrup ingredients

• 100g/3.5oz water
• 3-4 tbsp Brown sugar
• 1 orange juice

Preparation

– Dissolve yeast in a bit of cold milk.

– Slightly heat the rest of the milk, butter, 1 tbsp sugar, salt, and vanilla.

– Mix to dissolve sugar and salt.

– In a big bowl combine: flour, yeast, 1 egg and the butter mix.

– Create a dough and knead for 10 mins.

– Put the dough aside and proof for ⏳ 3 hours.

Syrup:

– Mix half a cup of water with orange juice and sugar.

– On high heat, mix till the sugar dissolves and the syrup becomes slightly dense. put it aside when its ready.

Filling:

– Mix the cinnamon with 2-3 tbsp of brown sugar.

Assemble

– Roll out dough into a large sheet of 1 cm/0.3inch and fold it on itself, wait 5 minutes to relax then roll out again.

➡️ Repeat this 2 times. This helps the dough to have a better layered texture.

– Stretch the dough for the last time spread the butter (room temperature) on its surface.

– Sprinkle the filling and start to roll it on itself.

– Cut each piece at 2cm/1inch

– Put the rolls on the baking tray, covered with parchment paper and proof for ⏳ 1 hour.

♨️ preheat the oven to 190C°/370F°

– Egg wash the surface of the rolls.

♨️⏳ Put them in the hot oven for 15 mins

+ 2 mins on the grill program to have a golden color on top

– Make some wholes with a toothpick and while they are warm, pour the syrup.

– Wait ⏳30 minutes so the rolls absorb the syrup and so they’ll be ready to serve!

Notes

• I’m not a fan but It’s common to add white sugar glaze on top if you like here is how: half cup of powdered sugar with 1 tbsp of melted butter add some drops of vanilla and mix lively until it gain a silky gooey texture.
• These Cinnamon Rolls are wonderful for parties with numerous people. You can bake them a day before and serve them at room tempreture.

Enjoy 🙂

The post Soft Cinnamon Rolls Recipe appeared first on Foodcraftz.