Haleem Baadenjaan
Ingredients: (4 servings)
*
Small eggplants, 6
*
Lamb or beef, 500 grams
*
Kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
*
Medium onions, 4
*
Dried mint, 2 spoons (or 200 grams of fresh mint)
*
Cooking oil
*
Salt
*
Black pepper
Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until color changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.
Ingredients: (4 servings)
*
Small eggplants, 6
*
Lamb or beef, 500 grams
*
Kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
*
Medium onions, 4
*
Dried mint, 2 spoons (or 200 grams of fresh mint)
*
Cooking oil
*
Salt
*
Black pepper
Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until color changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.
Haleem Baademjan
4 Servings
6 small eggplants
500 grams lamb or beef
one glass kashk (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
4 medium onions
2 spoons dried mint (or 200 grams of fresh mint)
cooking oil
salt & black pepper
Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until colour changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.
4 Servings
6 small eggplants
500 grams lamb or beef
one glass kashk (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
4 medium onions
2 spoons dried mint (or 200 grams of fresh mint)
cooking oil
salt & black pepper
Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until colour changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.
you manke it as if it's rocket science. I've been makin' haleem since the age of 18 (for the past 2 years).
1. Get gandom. Let it boil in water until it's nice and big. Add in the already cooked lamb. Let the whole thing to boil for a last 5 minutes
2. Take out everything and put it into a commercial mixer. This will make it nice and mooshy.
3. The hard part now: Get the malaghe and let it cook on medium temperature while moving it using the malagheh! Keep moving it so that it doesn't get to the bottom.
Vaghti "kesh oomad" it'll be like paste! It's ready to go! Just add sugar in your plate, roghan kermanshahi, and zarchoobeh! Yammy
1. Get gandom. Let it boil in water until it's nice and big. Add in the already cooked lamb. Let the whole thing to boil for a last 5 minutes
2. Take out everything and put it into a commercial mixer. This will make it nice and mooshy.
3. The hard part now: Get the malaghe and let it cook on medium temperature while moving it using the malagheh! Keep moving it so that it doesn't get to the bottom.
Vaghti "kesh oomad" it'll be like paste! It's ready to go! Just add sugar in your plate, roghan kermanshahi, and zarchoobeh! Yammy
Haleem Baadenjaan
Ingredients: (4 servings)
* small eggplants, 6
* lamb or beef, 500 grams
* kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
* medium onions, 4
* dried mint, 2 spoons (or 200 grams of fresh mint)
* cooking oil
* salt
* black pepper
Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until colour changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.
Ingredients: (4 servings)
* small eggplants, 6
* lamb or beef, 500 grams
* kashk, one glass (kashk is thick whey, and should be purchased in Iran or at an Iranian store)
* medium onions, 4
* dried mint, 2 spoons (or 200 grams of fresh mint)
* cooking oil
* salt
* black pepper
Directions:
Peel and finely chop onions, Fry in oil until golden. Save half for later use. Cut meat into small pieces and fry with onions until colour changes. Add 2-3 glasses of hot water and cook over medium heat for about 45 minutes. If necessary, additional hot water should be added while cooking.
Peel eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and fry on both sides on medium heat until golden. Mash the meat and eggplants and mix well. Add the gravy from the meat and one glass of hot water to the mix and cook over low heat, mixing occasionally until no water is left. Remove the mix from heat. Add kashk and mix well, then add fried onions on top.
Fry dried mint in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve.
LOOOL at all the replies and suggestions.
OK, here is what I know about Haleem:
First of all you can use any meat, Turkey, Chicken, beef or lamb, personally I don’t care too much for Turkey/chicken Haleem as much because they make your haleem taste like soup, anyway this is my recipe. Turkey was never used as the main meat in the haleem rather they sprinkled a little bit on top as a garnish in Iran.
I use lean beef cubes but you can also use lamb shank or any other cut (with bones or lean) that you like, the difference is in how much fat you willing to tolerate in your haleem. :football:
This is what you need:
One bag of Haleem Wheat (about 6-8 normal serving)
11/2 lbs meat (don’t overdue the meat)
2 large onions
1)[FONT="] [/FONT]Through the meat, onions, salt and pepper in pressure cooker (if possible) and cook until fully cooked. You will need to use all the meat stock when done.
2)[FONT="] [/FONT]I usually soak the wheat in cold water for a few hours/overnight , then through it in pressure cooker add salt and cook for a about ½ hour.
3)[FONT="] [/FONT]Now you have two cooked products and this is the most important step, remember your wheat is going to look uneatable first, don’t let that bother you.
4)[FONT="] [/FONT]Start blending your wheat, you’ll need to add hot/boiled water to it to smooth it out
5)[FONT="] [/FONT]Also blend your meat and onions
6)[FONT="] [/FONT]Mix together all the blended stuff in a large pot, let simmer on slow temp for at least half an hour, stair occasionally
7)[FONT="] [/FONT]Serve in bowl, add sugar, cinnamon and butter to taste
8)[FONT="] [/FONT]Enjoy
OK, here is what I know about Haleem:
First of all you can use any meat, Turkey, Chicken, beef or lamb, personally I don’t care too much for Turkey/chicken Haleem as much because they make your haleem taste like soup, anyway this is my recipe. Turkey was never used as the main meat in the haleem rather they sprinkled a little bit on top as a garnish in Iran.
I use lean beef cubes but you can also use lamb shank or any other cut (with bones or lean) that you like, the difference is in how much fat you willing to tolerate in your haleem. :football:
This is what you need:
One bag of Haleem Wheat (about 6-8 normal serving)
11/2 lbs meat (don’t overdue the meat)
2 large onions
1)[FONT="] [/FONT]Through the meat, onions, salt and pepper in pressure cooker (if possible) and cook until fully cooked. You will need to use all the meat stock when done.
2)[FONT="] [/FONT]I usually soak the wheat in cold water for a few hours/overnight , then through it in pressure cooker add salt and cook for a about ½ hour.
3)[FONT="] [/FONT]Now you have two cooked products and this is the most important step, remember your wheat is going to look uneatable first, don’t let that bother you.
4)[FONT="] [/FONT]Start blending your wheat, you’ll need to add hot/boiled water to it to smooth it out
5)[FONT="] [/FONT]Also blend your meat and onions
6)[FONT="] [/FONT]Mix together all the blended stuff in a large pot, let simmer on slow temp for at least half an hour, stair occasionally
7)[FONT="] [/FONT]Serve in bowl, add sugar, cinnamon and butter to taste
8)[FONT="] [/FONT]Enjoy
Merci everyone for your attention and care! i knew i can count on ISP boys & girls(guys,specially) when it comes to Haleem. Hee hee!
RMjaan, yes you did but, frozen haleem doesn't sound good to me.
anyway, do they make it only on the weekends in montreal?
RMjaan, yes you did but, frozen haleem doesn't sound good to me.
anyway, do they make it only on the weekends in montreal?
Real Madrid said:
Come to Montreal and you know where to go to get haleem...
I told you buy a lot and freeze themeep: eep: eep:
you can never make haleem at home...it takes a lots of time and must be made in a big quantity to taste good....
your haleem ends up to be an oatmeal after spending hours and hours ..
I told you buy a lot and freeze them
eep: eep: eep:you can never make haleem at home...it takes a lots of time and must be made in a big quantity to taste good....
your haleem ends up to be an oatmeal after spending hours and hours ..
Ok here it goes
You slowly get off the bed early in the morning, wash up, get in car, turn car on, drive, stop by the Sangaki, ask for extra khashkhashi (which is konjed) then go around the corner and ask hajagha for Halim with extra topping then drive back home and serve.
its and old family receipe
You slowly get off the bed early in the morning, wash up, get in car, turn car on, drive, stop by the Sangaki, ask for extra khashkhashi (which is konjed) then go around the corner and ask hajagha for Halim with extra topping then drive back home and serve.
its and old family receipe