This hearty porridge contains wheat grains and shredded lamb and is ideal for a filling sahari or eftār or any-time meal.
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 Cooking With Yousef | 2020-10-07 22:15:01 |  28,919 Views |
Persian Halim / Haleem (Wheat and Meat Porridge) – Cooking with Yousef
Serious Mealtimes/Nader Mehravari
Haleems have long played an important role in Persian cooking culture. They are generally made from a grain although some varieties include legumes such as lentils which are well mashed along with shredded meat making for a filling balanced and energizing meal. For these reasons it has long been popular as a pre-dawn and post-dawn meal during Ramadan but is also eaten throughout the year in the Persian diaspora.
In Western terms Haleems are best described as a thick porridge. There are several types of haleems the names of which usually mention the main identifying ingredient. The historically most important and famous version made with wheat grains and lamb simply called haleem is the one I present here.
