Iranian Haleem

1. 1

   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.

2. 2

   Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.

3. 3

   Stir occasionally, to prevent the formation of a crust on the bottom of the pan.

4. 4

   In a food processor, mash bulgur into a soft paste and set aside.

5. 5

   Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.

6. 6

   Serve it in a bowl, sprinkled with cinnamon.

* Per serving · 4 servings · Values may vary.

No additional tips available.