Halim Booghalamoon
(Mashed Turkey and Bulgur)
Preparation time: 3 hours
Servings: 12-14
Ingredients:
2 pounds skinless turkey breast
1 large sliced onion
2 pounds bulgur, soaked for 24 hours (found in Middle Eastern stores)
½ teaspoon salt
Directions:
- Place turkey, onion, and salt in a pot; then add the bulgur and enough water to barely cover the ingredients. Bring to a boil.
- Lower heat and cook until the turkey is done (about 1 hour).
- Stir occasionally to prevent the formation of a crust on the bottom of the pan.
- If juices evaporate before the turkey is done, add ¼ cup water.
- When the turkey is cooked, remove from pot and mash with a potato masher.
- In a food processor, mash the bulgur mix into a soft paste and set aside.
- Return the turkey and bulgur to the pot, mix well, and cook over low heat for 2 hours.
- Halim is traditionally served in a bowl, sprinkled with cinnamon. A bowl of sugar is always placed on the side., to be added for those who wish.
Note: You may substitute lamb or beef for turkey. If you use meat, add a clove of garlic.
Naan e Shirmal (Sweet Bread)
Preparation time: 45 minutes
Servings: 10 shirmals
Ingredients:
1 yeast cake
1/2 cup lukewarm milk
1 cup salted butter
2 tablespoons yogurt
2 cups sugar
6 cups flour
1¼ cup sesame seeds
6 eggs (save ½ yolk)
2 teaspoons baking powder
Optional Ingredients:
1 teaspoon ginger
1 teaspoon cinnamon
A dash of cardamom
Directions:
- Dissolve yeast in milk for 10 minutes.
- In a mixing bowl, beat butter, sugar, yogurt, and eggs with an electric beater at medium speed for 3 minutes.
- Gradually add flour and baking powder to the milk and mix well.
- Let dough rise for 8 hours.
- Sprinkle a cutting board with flour, then divide dough into 10 equal pieces.
- Use your hand or a rolling pin to shape dough into an oval no more than ¾ inch thick.
- Use a fork to make several holes in the dough.
- Brush with egg yolk and sprinkle with sesame seeds.
- Place on a greased cookie sheet and bake at 350 degrees for 30 minutes.
