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Haleem: A Wheat and Meat Persian Breakfast

  • Greenwheat Freekeh
Image of food

Ingredients

  • 650g Cooked Wholegrain Freekeh 
  • 300mL Chicken Stock
  • 900g Lamb neck
  • 1 Medium onion - quartered
  • 250mL Milk
  • Salt to taste

Method

1

Place the meat in a saucepan, add onion, 1/2 teaspoon salt and add enough water to cover the meat by 2 inches. Cover and cook for about 1 hour on medium heat or until the meat is tender. Remove from heat and let cool. Remove and separate meat from bone and shred into small pieces.

2

Place shredded pieces into a saucepan with 100g of cooked wholegrain freekeh and combine.

3

For the stock and freekeh blend

  • Whilst meat is cooking, add chicken stock to saucepan and bring to the boil, then add 550g of cooked wholegrain freekeh, bring back to a boil and then simmer for 15 minutes.
  • Transfer stock and freekeh mix to a thermomixer or any high-speed blender, continue to blend at speed 10 for 5 mins until ultra-smooth.
  • Add milk and continue to blend for a further 2 mins.
4

To Serve

  • Serve by placing a circle amount of the stock and freekeh blend onto your plate and then place an amount of the combined meat with freekeh in the middle.
5

Note

  • This recipe can also be created using our cracked grain or wholegrain freekeh. Simply follow preparation instructions on pack.

Time Needed

  • 15 mins
    Prep
  • 1hr
    Cook

Difficulty & Yield

  • easy
  • Serves
    4
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