Persian Haleem with Turkey - BeeaaB - SaharDiet
BeeaaB
Turkey broth is a rich source of protein, vitamins, minerals with healthy fats for heart and brain health and is a good option for a balanced diet.
In this section, the nutritional values after cooking are provided. To view the nutritional values in their raw state, refer to the cooking method.
The weights of food ingredients change during preparation.
ingredients
Food item | Value |
---|---|
Chicken breast, deli, rotisserie seasoned, sliced, prepackaged | 250 gr |
Wheat germ, crude | 960 gr |
Salt, table | 1 Tbsp (15 gr) |
Butter, salted | 200 gr |
low fat milk | 2 Mug (460 gr) |
Onions, yellow, stir-fried | 1 Tbsp (19 gr) |
Beverages, water, tap, well | 1000 Ml (1000 gr) |
Spices, cinnamon, ground | 1 tsp (2.5 gr) |
meat preparation
First, we wash and clean the wheat, then we soak the wheat overnight in a suitable container until it becomes soft. To start cooking, first we put the meat in a pot with 3 glasses of water, cinnamon stick and onion and put it on the heat. When there was one glass of meat juice left, we take the pot off the heat and after the meat has cooled down We shave it and put it aside. We also strain the broth with a clean cloth or net and set it aside. We crush the meat with a mortar and set it aside.
Preparation of wheat
We drain the wheat and pour it into a suitable pot. We add twice the volume of wheat to it and put it on high heat until the water boils. After the water boils, we take the foam on the water with a spatula and throw it away. Now we reduce the heat and let the wheat cook with gentle heat and glaze. After the wheat is cooked, we mix it with an electric meat grinder. We return the mixed wheat to the pot again. Next, we add the meat juice and the shaved meat and reduce the heat under the pot and constantly stir the halim back and forth so that it does not sink. Then we add salt.
last step
After two hours, we add milk and ten minutes after adding milk, Haleem is ready. We can serve it in the desired dish and decorate it with cinnamon, sesame and oil. Tip: If you want to use halim with sugar, add less salt. We continue to stir the halim until the halim becomes stretchy and thick.