Haleem: Persian Wheat and Lamb Porridge

Haleem, or Halim, is a thick porridge made from wheat and meat that has been popular in Middle Eastern and Central Asian countries for centuries. It is also known by other names such as Harees/Hareesa, Keshkek, or Daleem. As with many kinds of food worldwide, the original recipe for Haleem is unknown to us today; its origin remains somewhat mysterious. But it is a star of Arabian, Turkish, Persian, Pakistani, Bengali, and Indian cuisine. Even though the recipe slightly changes from one region to another, it always includes wheat and meat. People use different forms of meat (lamb, beef, turkey, or chicken breast) to cook it.

What Is Haleem?

Haleem is a type of stew made with mutton. It's mainly eaten during the Holy month of Ramadan because it keeps those fasting satiated—or filled up without eating for long periods. The earliest recipe for Haleem was written in 10th century Arabia, where it was called Harees before being renamed by later generations. Haleem was originally an Arabic dish brought to Hyderabad via Iran and Afghanistan during the reign of the Mughals. A blend of local spices and ingredients made it different from the original, and became known as Hyderabadi haleem. Persian Haleem is a different kind of Persian food served in many countries, and here's what you need to know about Persian cooking.

In Iran, Haleem is considered a breakfast food. On the cold winter nights of that country, people cooked it throughout the night to serve hot breakfasts for their family members—warming them up in preparation for what lay ahead on those cold days.

Haleem Ingredients

Halim is best made with a cut of meat that has elasticity, shine, and stretch. The most common choice is the neck or ribs of sheep. It can also be made using turkey at times. You can buy the meat needed for Halim from reputable stores in Canada and the United States.

• 300 grams of peeled wheat
• 200 grams mutton
• One large onion
• One tablespoon turmeric
• Sugar and oil as needed
• Salt and cinnamon as needed

In some recipes, you can use nuts like cashews in cooking this haleem.

Haleem food recipe

To make Haleem, you will need to...

1. 1. To make delicious Haleem, first, soak whole wheat overnight in water. The following day, rinse the soaked grains thoroughly and cook them in a pot.
   2. Then add six glasses of water to the wheat, put the pot on low heat, and cook it over time. Every 5 minutes (while stirring continuously), check that the water is boiling; if not- increase/decrease the temperature accordingly.
   3. Place the meat in another pot, then add water until it covers all the meat. Next, peel and wash an onion; cut it into halves (or quarters) depending on size. Then place these pieces inside the pot with your other ingredients to help eliminate bad smells—you can also sprinkle a little turmeric around if needed.
   4. Put the pot on medium heat and keep it covered until the meat is thoroughly cooked. When you think that all of the meat has been sufficiently cooked, strain it out between grains of wheat—and set it aside to cool at room temperature. Then, tenderize well so your clients or family can enjoy a quality meal!
   5. Once the meat is completely cooled, shred it. Add shredded meat to cooked wheat and continue stirring constantly. Season with salt—one tablespoon per half-cooked cup of ingredients will do fine—and cook on medium heat until it gets thick enough to form a patty by pressing your fingers into the mixture.
   6. Now, turn the heat to medium so excess liquid can evaporate from the Halim (though not all this moisture must be removed). After cooling down a bit, your Haleem will be thicker. Remove the thickened porridge from the heat and set aside to cool slightly.

How should Persian Mutton Haleem be served?

Serve the Haleem in a dish, then sprinkle sugar and cinnamon. You can also drizzle oil on top of each serving and serve it with fresh bread.