SaharDiet

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Persian Haleem with Turkey - BeeaaB - SaharDiet

Cooking time in 4 hours

Servings 12 Person

Point: 37

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.

The comprehensive nutrient analysis and nutrition table is based on approximately 1 Meal of Persian Haleem with Turkey and takes into account daily calorie and macronutrient needs, including carbohydrates with a breakdown of daily carbohydrate distribution, required fiber, necessary fats categorized into polyunsaturated fats, monounsaturated fats, saturated fats, trans fats, cholesterol, essential omegas such as omega-3 and omega-6, as well as DHA, and proteins with a breakdown of essential and semi-essential amino acids, and all daily requirements for micronutrients such as vitamins and major and minor minerals in the diet of Male 51-year-old individual with a height of 187 centimeters, weight of 82.85 kilograms, and with specified aerobic physical activity in terms of time, intensity, and duration on a daily basis.

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Calories

20%

Carbohydrate

16%

Protein

19%

Threonine

57%

Isoleucine

55%

Leucine

45%

Lysine

49%

Valine

57%

Tryptophan

73%

Histidine

54%

Tyrosine + Phenylalanine

59%

Methionine + Cysteine

56%

Fat

23%

Essential Fatty Acids (PUFA)

17%

Omega-3

41%

Omega-6

29%

MUFA

15%

SFA

33%

Cholesterol

10%

Trans fats

28%

Fiber

31%

Water

Total Sugar

Vitamins

vitamin c

1% >

Thiamine vitamin b1

127%

Riboflavin vitamin b2

38%

Niacin vitamin b3

46%

Pantothenic acid vitamin b5

41%

Pyridoxine vitamin b6

88%

Folate vitamin b9

57%

Cobalamin vitamin b12

10%

Choline

vitamin a

15%

vitamin d

1% >

vitamin k

vitamin e

Minerals

Calcium

Iron

64%

Magnesium

51%

Sodium

56%

Zinc

92%

Selenium

123%

Potassium

25%

Phosphorus

110%

Manganese

464%

Copper

72%

In this section, nutritional values are provided for the cooked dish. For raw ingredient amounts, please refer to the cooking instructions.

The weights of ingredients may change during preparation.

required materials

Food itemValue

Chicken breast, deli, rotisserie seasoned, sliced, prepackaged250 gr

Wheat germ, crude960 gr

Salt, table1 Tbsp (15 gr)

Butter, salted200 gr

low fat milk2 Mug (460 gr)

Onions, yellow, stir-fried1 Tbsp (19 gr)

Beverages, water, tap, well1000 Ml (1000 gr)

Spices, cinnamon, ground1 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, we first pour the meat into a pot with 3 glasses of water, cinnamon stick and onion and put it on the heat. When there is one glass of meat juice left, we take the pot off the heat and after the meat is cold, 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 put it in 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 stage

After two hours, we add milk and ten minutes after adding milk, Haleem is ready. We can serve it in the dish of our choice 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.