Bushehr gemneh recipe in Iran
Gemneh or Lelk (wheat grain semolina) is one of the traditional foods of Bushehr, Khuzestan, Kohgiluyeh and Boyer-Ahmad (the Lors call this food guinea). This food is cooked in Khuzestan as the back of a traveler’s foot or for a new home. This food is cooked in different ways. Due to the use of oatmeal, this food is useful for lowering cholesterol and preventing heart disease, preventing diabetes (due to the presence of high fiber), strengthening the immune system and reducing breast cancer in women.
INGREDIENTS :
- Lelk (small wheat semolina) = 2 cups
- Water (or chicken broth) = 2 cups
- Onions = 2 large pcs
- Oil = as needed
- Salt = as needed
INSTRUCTION :
We buy bulk (wheat semolina) in bulk here, but I saw in supermarkets that packaged bulk (wheat semolina) is also available. Just be very careful how to write wheat semolina. There are two models in the market, one is ordinary oatmeal and the other is very fine oatmeal. It also has a small amount of wheat flour that can be eaten if it is eaten two degrees more. So I hope you got the grade and did not buy wrong.
Roast the lalk (fine wheat semolina) until it changes color and turns light brown. Be careful it burns very quickly.
Fry the onion in oil until it turns golden. Be careful not to burn again.
Add chicken broth (or water and salt). Let it boil.
We make it with chicken broth because it is both stronger and tastier. So if you have chicken broth at home, which already has its own spices and salt, otherwise add salt and turmeric to your bath right now.
My suggestion is to use chicken broth
And let me say that the amount of water and mulch (wheat semolina) is always equal, so it stays in your mind easily.
As soon as it boils, add the lelk (fine wheat semolina)
It is better to mix it with a thin wooden spoon, which will form a better season and the texture of the lark (fine wheat semolina) will be better.
When the juice is finished, reduce the heat and put it in the pot and let it brew for ten minutes.
Be careful not to burn the bottom.
If you have prepared it well and it has hot onion and good oil and you have mixed it correctly, now it will be watery and stylish when it is served.
I saw many of them that their dough (fine wheat semolina) was smooth and pasty. So it takes a little experience and precision. But it’s delicious! Oh it’s delicious!
In order to make the mulch (wheat semolina) softer, they act in such a way that they increase the amount of water a little, and after the mulch (wheat semolina) was added to the water and the mulch (wheat semolina) drew water under the pot. They turn it off while there is still some water left on the stalk (wheat semolina) and then put it in the pot and after 10 to 15 minutes, turn it on again under the pot and let it brew for 15 minutes so that the bottom of the pot is gone. It will not have.