Photograph of the finished Halim bademjan

Middle East · Cà tím lúa mì nghiền Halim bademjan

Halim bademjan

2 hr Hands-on time + 8 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 3.5 lb
  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 12.7 oz
  • Photograph of Kashk (fermented whey) Kashk (fermented whey) 12.7 oz
  • Photograph of Onion Onion 4
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Turmeric powder Turmeric powder 0.6 oz
  • Photograph of Oil Oil 1 ⅛ cups
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Red chilli powder Red chilli powder 1.1 oz
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Soak the broken wheat for 8 hours, then cook for 50 minutes until the grains are soft and fluffy.
  2. 2 Grill whole eggplants over a fire for 15 minutes, then peel off the burnt skin and drain on a sieve.
  3. 3 Fry the thinly sliced onions for 25 minutes until browned and crispy, then remove half and set aside for the topping.
  4. 4 Mix the eggplant with the wheat and then pound vigorously with a wooden mallet for 15 minutes until the mixture is smooth and sticky.
  5. 5 Beating with a pestle creates the characteristic sticky texture of all halim dishes; grinding with a machine results in a paste-like consistency.
  6. 6 Mix the kashk and turmeric together, then drizzle with onion oil, sprinkle with fried onions, dried mint, and chili powder.

With an appliance

  • Pressure cooker 1 hr 40 min

    Replace step 1: cook the wheat under high pressure for 16 minutes, then release the pressure naturally; the pounding must still be done by hand.

Start cooking