Halim

Halim is a delicious and popular Persian IIranian) soup that is served mostly for breakfast. It contains meat with wheat, onions, cinnamon, and water. It has different variations in the Middle East, but the one served in Iran is special.
In Iran, the locals divide people into two groups: people who like Halim with salt and people who like it with sugar.
Iranians are early birds, so breakfast is essential to them. Halim is mainly served for breakfast and during Ramadan month when Muslims fast.

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Halim Benefits and Calories

You all know that eating any kind of bran is useful for the body, particularly to improve the digestive system functioning. Halim is rich in wheat, iron, magnesium, niacin.
Wheat is rich in fiber, which leads to low cholesterol, low blood sugar, and health of the heart.
The way meat is cooked preserves all its nutritions.
Every 100g of Halim has 190 calories, 6 gr of protein, and 20 gr of carbs.

Halim Ingredients

 Wheat
Meat
Salt
Liquid oil
To the required amount sugar and cinnamon
Some amount of butter needed for serving

Tips

  • Some people prefer Halim with salt, some with sugar, choices yours.
  • Some eat Halim without meat that is ideal for vegetarians.
  • Instead of sugar and butter, you could use honey and sweetener to have a dietary Halim.
  • Two tablespoons of raw sesame are added as the topping of Halim and also to make it more energetic.

You can refine Halim after cooking to make it completely homogeneous if you prepare it for babies

Halim Recipe

  • First, wash the wheat (300gr) 2-3 times, soak them in lukewarm water for at least 24 hours in a large pot. Since the wheat absorbs the water, you need 2-3 times larger pat than the size of wheat.
  • Remove water from the pot and put it on high heat.
  • After boiling, lower the heat and add some oil, let the wheat cook so it will be crushed. Since the wheat sticks quickly, stir the soup regularly.
  • Use a wooden spoon to prevent the wheat from rolling.
  • In the meantime, cook the meat (300gr) with one onion, cinnamon, and two tablespoons of water. After baking, chop the meat.
  • When the wheat is crushed/well cooked, almost two hours before completing cooking, add wheat, meat, and salt to the pot and let it simmer for two hours. While cooking, stir it regularly since meat adhesion to the pot quickly and gets burned.
  • In the final hour, add some butter and taste with cinnamon and sugar, but not a lot.
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