Haleem: A Wheat and Meat Persian Breakfast


Total Time
1hr 15mins
Cook Time
Prep Time
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Haleem: A Wheat and Meat Persian Breakfast

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

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.

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.


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