HALIM BOOGHALAMOON
(Mashed Turkey and Bulgur. Original Recipe by Hooshang Esfandiary)
Frrom Pari Ardalan Malek's Joy
of Persian Cooking: Persian-American Cuisine (2000, Abjad Book Designers
and Builders).
2 pounds skinless turkey breast
1 large sliced onion
2 pounds bulgur soaked for 24 hrs. (bulgur, found in Middle Eastern stores)
1/2 teaspoon salt
1. Place turkey, onion and salt in a pot.
2. Add the bulgur and enough water to barely cover ingredients, then
bring to a boil.
3. Lower heat and cook until turkey is done (about 1 hour).
4. Stir occasionally, to prevent the formation of a crust on the bottom
of the pan.
5. If juices evaporate before turkey is done, add 1/4 cup water.
6. When turkey is cooked, remove from pot and mash with a potato masher.
7. In a food processor, mash bulgur into a soft paste and set aside.
8. Return turkey and bulgur to the pot, mix well and cook over low heat
for 2 hours.
9. Halim is traditionally served in a bowl, sprinkled with cinnamon.
A bowl of sugar is always placed on the side.
Note: You may substitute lamb or beef for turkey. If you use meat, add
a clove of garlic along with the onion and salt.
Preparation time: 2 hours
Serves 12-14 persons
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