Easy Haleem (Halim)

By Unicorns in the Kitchen · 180 min

Ingredients

Instructions

1. Soak the coarse bulgur in water covering it by about 1 1/2 inches for 2 hours, until it expands and turns lighter in colour. Drain.
2. Put the drained bulgur in a large pot with 16 cups of water and cook on medium heat for about 4 hours, until it falls apart and is very tender.
3. Meanwhile, put the turkey breast in a separate pot, cover with water, add the cinnamon stick and quartered onion, and cook for 2 hours until completely cooked and tender.
4. When the bulgur is fully cooked, blend it in the pot with an immersion blender.
5. Shred the turkey with a stand mixer fitted with the paddle attachment or an electric mixer. Add 1 ½ to 2 cups of the blended bulgur and mix to a paste.
6. Return the turkey mixture to the pot with the bulgur and stir well. Simmer on medium-low for about 1 hour.
7. Mix the melted ghee with the cinnamon and a pinch of salt, add to the pot and stir in. Cook for 30 more minutes, stirring occasionally.
8. Divide between bowls and top with ghee, cinnamon and sesame seeds. Serve with sugar, honey or maple syrup.

Summarized from Unicorns in the Kitchen's video. Watch it for the details.

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