Recipe for haleem, adapted from food.com
Haleem is a thick Persian porridge that is either eaten during Ramadan or in winter for breakfast. It contains wheat and lamb or turkey and is slow cooked overnight so it’s ready to be eaten first thing.
Ingredients
1 liter of water
1 lb turkey breast (skinless)
1 large onion (sliced)
1⁄2 lb bulgur
cinnamon
sesame
sugar (optional)
ghee (optional)
Method
Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher.
Add water to the bulgur to barely cover it, then bring to a boil.
Stir occasionally to prevent the formation of a crust on the bottom of the pan. In a food processor, mash bulgur into a soft paste and set aside.
Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.
Serve it in a bowl, sprinkled with cinnamon.
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