Halim Recipes

Steps:

• Place the meat in a large, heavy-bottomed pot, add the water, bring to a boil, skim the froth as it forms until it stops forming. Add onions, salt, pepper and turmeric. Bring back to a boil. Reduce heat, cover, and simmer over low heat for 2 hours or until the meat is tender and falling off the bone. Add more warm water if needed. Stir occasionally to prevent sticking to the bottom of the pot.
• Meanwhile, in a medium-sized saucepan, place the drained wheat, chickpeas, and 4 cups water. Bring to a boil, reduce heat, cover and simmer over low heat for 2 hours or until the wheat is tender. Add more warm water if necessary.
• TO ASSEMBLE THE PORRIDGE:.
• Drain the meat thought a fine-mesh sieve. Pour back the strained stock into pot. Separate the meat from the bones and return it to the pot. Discard the bones and anything else left in the sieve. Add the cooked wheat and chickpeas to the pot. Place the pot over medium-low heat, and use a handheld mixer to puree the meat, wheat, and chickpeas in the pot, and mix for 10 to 15 minutes until you have a homogenized, slightly elastic puree and the meat and wheat have thoroughly blended together. Adjust seasoning to taste.
• Spoon the porridge into individual serving bowls. Garnish to taste with a little melted butter, cinnamon, and confectioners' sugar on the top. Nush-e Jan!

Steps:

• Place the bulgur in a large bowl and pour 8 cups of water over it. Stir and cover the bowl with plastic wrap or a clean kitchen towel. Let the bulgur soak until just tender, about 2 hours. Drain and discard the water.
• Place the bulgur in a large pot with 10 cups of water. Bring to a simmer over medium-high heat, then lower the heat to medium. Rest a wooden spoon in the pot and then place the lid on the pot, propping it on the spoon to leave an opening (to keep the water from overflowing during cooking). Cook, stirring occasionally, until the bulgur has completely fallen apart and the consistency is like a thick soup, 3 1/2 to 4 hours; after every hour of cooking, add 2 more cups of water for a total of 16 cups from start to finish.
• While the bulgur is cooking, place the turkey breast in a separate large pot with the cinnamon stick and onion and add enough water to submerge the turkey breast. Bring it to a simmer over medium-high heat, then cover and simmer over medium heat until an instant-read thermometer inserted thickest part reads 165 degrees F, about 1 hour 30 minutes.
• Puree the bulgur using an immersion blender until it's completely smooth. (Alternatively, puree the soup in a regular blender and then pass it through a fine-mesh sieve to make sure it's completely smooth.)
• Remove the turkey from the pot, cut it into smaller pieces and finely shred in a mixing bowl using a stand mixer fitted with the paddle attachment or a handheld electric mixer on medium speed, about 2 minutes. Add 1 cup of the bulgur mixture to the turkey and mix using a wooden spoon to form a thick paste, adding up to 1/2 cup more bulgur as needed.
• Return the turkey mixture to the remaining bulgur in the pot and stir to combine. Bring to a low simmer over medium-low heat. Mix half of the melted ghee with the cinnamon and 1/2 teaspoon salt in a small bowl. Add the ghee mixture to the pot and cook, stirring occasionally, to allow the flavors to develop and the porridge to thicken, about 1 hour.
• Divide the haleem among eight bowls and top each one with 1 tablespoon of the remaining melted ghee and additional ground cinnamon. Sprinkle with some sugar and sesame seeds to your liking and enjoy.