Haleem (Persian: حلیم ) is a thick Persian high calorie dish.
In Iran, Haleem is made of wheat and Turkey. This dish is slow cooked for some hours which results in a paste like consistency, with the taste of turkey blending with wheat.
Haleem is a special dish prepared during Ramadan in Iran since its good for stomach. In Tehran at particular, you can get it in every fast food shops. ( SattarKhan St. is the center! )
Ingredients: (4 servings)
♥ 1 pounds (1/2 kg) skinless turkey breast (You may substitute as much chicken or meat)
♥ 1 large sliced onion
♥ 1/2 pound wheat seeds or Bulgur (pre-shelled, white wheat)
♥ sugar (optional)
♥ butter (optional)
Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour)
Add the bulgur and enough water to barely cover ingredients (1 litr is enough), then bring to a boil in a pot.
Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
If juices evaporate before turkey is done, add 1/4 cup water.
When turkey is cooked, remove from pot and mash with a potato masher.
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, suger and sesame and let them be mixed.
Serve it in a bowl, sprinkled with cinnamon..