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.
Turkey or chicken: 500gr
Wheat without bran: 500gr
Onions: One average-sized onion
Salt: a pinch
Oil: As much as necessary, or 100 grammes of butter
Cinnamon powder: 3 spoonfuls
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. Afterwards, mix the turkey meat and mashed wheat with two glasses of boiled water and put the meal on low heat until it is cooked through.
You should keep stirring the Haleem or it will get burned and stuck to the bottom of the cauldron.
When ready, garnish the Haleem with cinnamon, sugar and oil or melted butter.