Haleem, a stew-like Middle Eastern dish, is a traditional and very nutritious meal.
Iranians usually have it for breakfast in the morning, or at fast-breaking time at sunset during the Muslim holy month of Ramadan.
It does not take very special skills to cook Haleem, but it needs a lot of patience.
Cook the turkey (chicken) meat and onion well. Then mash the meat before shredding it or mixing it in a food processor.
Put the wheat, which has already remained in water for eight hours, in a small cauldron, add some water and salt, and leave it on the flame to cook. After the wheat is cooked, mash it well, or mix the wheat with the water inside the cauldron using a food processor.
In order to have a tasty Haleem, you’d better use the meat from sheep neck, brisket and ribs. The more meat used, the better taste the Haleem will have and the stretchier it becomes.
The most important point is the type of meat used in the food. The meat from sheep ribs gives stretchy effects to the Haleem. The meat should also not be chopped prior to cooking. When the cooking process is over, cut the meat in pieces instead of grinding it. Do not also use a food processor device.