Halim recipe with mutton from Karaj in Iran
This delicious and fragrant food called Halim with mutton is a local and traditional food in Karaj, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Mutton thigh = 250 grams
- Wheat semolina = 500 g
- Salt, sugar and cinnamon = as needed
- Oil = as needed
INSTRUCTION :
Put the meat with a little salt until it is completely cooked.
During the cooking of the meat, we take the meat floor regularly.
In a separate pan, clean the wheat semolina and pour the laundry and add about 10 to 12 cups of water. Let the semolina cook completely.
The semolina is boiling heavily and it is constantly settling, so it is better to stir it every few minutes so that it does not stick to the bottom of the pan.
After the semolina is fully cooked and softened, we flatten the semolina in a large basket whose teeth are not too small, and with the back of a spatula and a little beer, we help to make the semolina completely smooth and a few semolina seeds remain.
Pour a little more boiling water on the semolina without any glaze left, but we use the boiling water very little.
Put the pan on the flame and cut the meat with a fork and pour it into the filtered semolina.
Reduce heat to medium, add salt and stir with a wooden spoon until the halim is set. After halim is prepared, decorate it with local oil, sugar and cinnamon.