Haleem is a popular Asian and Middle-Eastern food. Haleem has been around for centuries. And it is also known for some other names too e.g. Harees/Hareesa, Keshkek, Kichara or Daleem. The origin of haleem is not definite. But, Haleem is a star of Arabian, Turkish, Persian, Pakistani, Bengali and Indian cuisine.
Today I will concentrate on the Persian version! The most popular Persian haleem is cooked with turkey, wheat and oats, spiced with onion, salt and cinnamon. Persian haleem is topped off with melted butter, sesame and sugar. Haleem is a special dish prepared during Ramadan in Iran since its good for stomach and you can get it in every fast food shops during that time.
Ingredients (Original Recipe):
• 1 pounds 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)
Directions (Original Recipe):
Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1-1 1/2 hours!)
In a pot add the bulgur and about 1 ltr of water and bring it to a boil. 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.
Serve in a bowl. Sprinkle some cinnamon and add to taste some butter, sugar and sesame and let them be mixed.
Ingredients (Spiced, Non-Sweet, and Fast version):
• 1 lb of ground turkey (or mashed cooked turkey breasts)
• 1 large white onion Puréed
• 5 cloves of garlic Puréed
• 1/2 pound wheat seeds or Bulgur (pre-shelled, white wheat) or fast cooking oatmeal mix!
• 1 tablespoon turmeric
• 1 teaspoon of cinnamon
• 1 teaspoon of chili powder
• 1 tablespoons of butter
• Salt and pepper to taste
In a pot, melt the butter and add the onions and garlic. Add the ground turkey. Stir and mash the meat to smallest bits (add water or more butter so it doesn’t stick to the pan.) Add the turmeric, cinnamon, chili powder, salt, and pepper. Stir a couple of more minutes. Then, add the fast cooking oatmeal (or cooked bulgur-see original recipe) with a quart of water. Let it cook and stir occasionally. Add more water if the mixture is to thick and to prevent it from sticking to the bottom of the pot. Slow cook the same for another 35-45 minutes!
Serve in a bowl and top with cinnamon sprinkles and if you wish some sauteed garlic. Add more butter if you want for a richer taste since the ground turkey has minimum fat!