Beef Haleem Recipe; Delicious Persian Wheat and Meat Porridge

Jump to Recipe Print Recipe

Haleem (A type of porridge) is one of the most delicious foods that are in great demand during Ramadan because it is a delicious Iftar meal.

This Beef Haleem Recipe is often served for breakfast. You can prepare this dish in different recipes, but the most common way to prepare Haleem is to make it with wheat and meat.

Red meat, especially mutton or turkey, is preferably used to make Persian mutton Haleem, but sometimes some people also prepare it with chicken, which is relatively less palatable.

How to Make Haleem?

Ingredients of Beef Haleem Recipe

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

Directions of Beef Haleem Recipe

Step One

To prepare a delicious Haleem, first, pour the peeled wheat into a large bowl, pour water over the surface of the wheat, and let it soak overnight. Then rinse the soaked wheat and pour it into a pot for cooking.

Step Two

Then add 6 glasses of water to the wheat and put the pot on low heat to cook the wheat over time. When the water boils, stir it continuously every 5 minutes so that it does not baked-on.

Step Three

Now, place the meat in another pot. Then pour water into the pot (the amount of water should cover the meat.) Now, peel and wash the onion, cut it in half, add it to the meat to get the bad smell, and sprinkle a little turmeric on it.

cooking red meat with onion for haleem recipe

Step Four

Now, put the pot on medium heat and put the lid on it until the meat is thoroughly cooked. When the meat is cooked well, strain it, set it aside and let the meat cool down. Then, tenderize the meat well. Stir the wheat at the same time to make sure it doesn’t baked-on.

Step Five

When the meat is cooled down, shred it. If the wheat is completely cooked, add the shredded meat to it, add a little salt and continue stirring constantly. Add one tablespoon of oil to the ingredients and stir the ingredients continuously on medium heat.

Step Six

Now, we put the Haleem on medium heat because we want the excess water to evaporate (be careful not all the water of the Halim should evaporate because it becomes harder when the haleem cools) to make the haleem thicker. Now, remove the thickened porridge from the heat and set it aside until it cools down slightly.

How to Serve Persian Mutton Haleem?

Pour the Haleem into a dish and decorate it with sugar and cinnamon. You can also pour a little oil over it and serve it with fresh bread.

Key Points for Making more Delicious Haleem

Persian Porridge has high properties due to its wheat and meat; Wheat in Haleem is a source of zinc, iron, magnesium, and niacin. It is also effective in treating many gastrointestinal diseases.

Reduce the Cooking Time

You can use wheat groats to reduce cooking time at home.

Sugar or Salt?

The use of sugar or salt is entirely optional, and you can use both to serve Persian mutton Haleem depending on their taste.

Pour Wheat into the Food Processor

Use a food processor or blender to make the wheat perfectly smooth.

Haleem Stretching

The more you tenderize Haleem, the more it will stretch.
To prepare a delicious homemade Persian mutton haleem, fresh mutton ribs with bones and the head and breast meat are excellent, and when they are tenderized, it makes the Halim stretch.
Do not chop the lean meat because it will shorten the strings and prevent the Haleem from stretching.

Add Milk to the Haleem Ingredients

Adding milk to Haleem makes it more delicious. When the Porridge is ready, you can add some milk to it while the pot is still on the heat and continue stirring.

Add Cinnamon

During cooking, you can add a piece of cinnamon to the ingredients and remove it after cooking.

Haleem’s Appearance

The longer Haleem stays on the flame and cooks for several hours on low heat, the tastier it becomes and the more beautiful it looks when served.

Halim with Sesame

Adding sesame to this porridge makes it nourishing and tastier. To prepare Haleem with sesame, add 1 or 2 tablespoons of raw sesame seeds to Halim and mix well after it is completely cooked.

Haleem with Unpeeled Wheat

If we want to use whole skinned wheat to prepare wheat, we have to spend more time preparing this food. The cooking method is the same; only when the wheat is fully cooked and glazed should we flatten it to separate the wheat husks.

Suitable Bread for Haleem

Halim can be served with various traditional Iranian bread such as Sangak, Barbari, Lavash, or Taftoon. If you want to serve your dish with the best bread, we recommend fresh Barbari bread.

What Cut of the Beef to Use in Haleem?

Any pre-cut beef stew meat, such as chuck, round, shank, or sirloin, can be used to make haleem. Large chunks with lengthy strands that enhance the lacy texture are what you desire.

Simply take the meat off the bones once it has cooked and continue with the recipe if you would rather use bone-in beef or another type of meat.

How to Make Haleem with Chicken?

One common haleem meat option is chicken, which can also be used in place of the beef in this dish. It should be OK to pressure cook goat and lamb meat for the same length of time. I would advise cutting the pressure cook time to 30 minutes if you are using chicken.

How to Store Haleem?

This dish is excellent for preparing in advance. You can prepare and cook the mixture of wheat and lentils in advance. Meat can also be processed, cooked, and kept in storage.

Refrigerated haleem keeps for five to six days. Small quantities can be frozen for a few months. Reheat and thaw, adjusting the consistency with water. Present the garnishes alongside.

Variations of Haleem

This lamb haleem recipe is devoid of eggs, soy, and high protein.

Yogurt is not dairy-free. Use only oil—never ghee.
Use short grain rice instead of wheat and barley if you’re gluten free.
Nut Free: Steer clear of cashews.

Health Benefits of Haleem

A classic favorite that is both ‘healthy and delectable’ is this meal. This recipe for haleem is really filling and healthy because of the meat, lentils, and grains combined. Herbs, spices, and onions enhance the flavor and nutritional content even more.

High-quality protein, fiber, and complex carbs may all be found in good amounts in haleem. This will be a really filling dinner when combined with a little green salad.

In haleem making process, use lean beef that has been grass-fed. Cut away any excess fat. Additionally, prepare the majority of the dish in healthy oils like olive or avocado oil. It’s enough to just pour some grass-fed ghee over the top.

Additional Notes about Haleem Beef Haleem Recipe

The preparation time for making this dish is about 4 hours.
Halim can be served for breakfast, snacks, and appetizers. It can also be eaten as Iftar during Ramadan.
Note that the amount of Ingredients is suitable for 6 people.

Do not forget to make Haleem Dish Recipe and share it with us. If you also have any related questions about the Haleem recipe, please do not hesitate to ask.

FAQs about Beef Haleem Recipe

Is it necessary to add so many different types of lentils to beef haleem?

No. However, each lentil I use in my recipe adds a unique flavor to the meal, so if you can get them all, I do suggest using them all. They may all be found at Asian stores and online.

Does the wheat need to be added to Haleem?

To produce a true beef haleem, wheat must be included. It’s one of the elements that makes this into the oozy, delectable dish that it is, instead of just something that looks like a dal.

Can you make the beef haleem ahead of time?

Indeed! In fact, your beef haleem will get even better as the flavors deepen. Before serving, the meal can be prepared a day or two in advance and then simply warmed up. But, right before serving, prepare and add the tarka.

Haleem Recipe; Delicious Persian Wheat and Meat Porridge

Recipe by FerdosCourse: MainCuisine: persian foodDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

hour

Calories per 200 gr

400

kcal

You can prepare this dish in different recipes, but the most common way to prepare Haleem is to make it with wheat and meat.

Ingredients

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

Directions

To prepare a delicious Haleem, first, pour the peeled wheat into a large bowl, pour water over the surface of the wheat, and let it soak overnight. Then rinse the soaked wheat and pour it into a pot for cooking.
Then add 6 glasses of water to the wheat and put the pot on low heat to cook the wheat over time. When the water boils, stir it continuously every 5 minutes so that it does not baked-on.
Now, place the meat in another pot. Then pour water into the pot (the amount of water should cover the meat.) Now, peel and wash the onion, cut it in half, add it to the meat to get the bad smell, and sprinkle a little turmeric on it.
Now, put the pot on medium heat and put the lid on it until the meat is thoroughly cooked. When the meat is cooked well, strain it, set it aside and let the meat cool down. Then, tenderize the meat well. Stir the wheat at the same time to make sure it doesn’t baked-on.
When the meat is cooled down, shred it. If the wheat is completely cooked, add the shredded meat to it, add a little salt and continue stirring constantly. Add one tablespoon of oil to the ingredients and stir the ingredients continuously on medium heat.
Now, we put the Haleem on medium heat because we want the excess water to evaporate (be careful not all the water of the Halim should evaporate because it becomes harder when the haleem cools) to make the haleem thicker. Now, remove the thickened porridge from the heat and set it aside until it cools down slightly.