{"id":3794,"date":"2024-01-03T23:52:56","date_gmt":"2024-01-03T23:52:56","guid":{"rendered":"https:\/\/peykmagazine.com\/en\/?p=3794"},"modified":"2024-01-03T23:52:57","modified_gmt":"2024-01-03T23:52:57","slug":"halim-booghalamoon","status":"publish","type":"post","link":"https:\/\/peykmagazine.com\/en\/2024\/01\/03\/halim-booghalamoon\/","title":{"rendered":"Halim Booghalamoon\u00a0<\/strong>"},"content":{"rendered":"

With the arrival of Fall and Winter, cooler climate foods begin to appear at our tables. Halim can be served for breakfast or lunch.<\/i><\/p>\n

From: The Joy of Persian Cooking
\n<\/i>By: Pari Ardalan Malek<\/p>\n

\"\"<\/p>\n

Halim Booghalamoon <\/b><\/p>\n

(Mashed Turkey and Bulgur)\u00a0<\/b><\/p>\n

Preparation time: 3 hours
\nServings: 12-14<\/p>\n

Ingredients<\/b><\/span>: 2 pounds skinless turkey breast; 1 large sliced onion; 2 pounds bulgur soaked for 24 hrs (found in Middle Eastern stores); \u00bd teaspoon salt<\/p>\n

Directions<\/b><\/span>:<\/p>\n

1- Place turkey, onion, and salt in a pot, add the bulgur and enough water to barely cover ingredients. Bring to a boil.
\n2- Lower heat and cook until 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 turkey is done, add \u00bc cup water.
\n3- When turkey is cooked, remove from the pot and mash with a potato masher.
\n4- In a food processor, mash bulgur into a soft paste and set aside.
\n5- Return turkey and bulgur to the pot, mix well, and cook over low heat for 2 hours.<\/p>\n

6- 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.<\/p>\n

Note<\/i><\/b>:\u00a0 <\/span>You may substitute lamb or beef for turkey. If you use meat, add a clove of garlic.<\/p>\n

\"\"<\/p>\n

Nane Shirmal (Sweet Bread)<\/b><\/p>\n

Preparation time: 45 minutes
\nServings: makes 10 shirmals<\/p>\n

Ingredients<\/b><\/span>: 1 yeast cake; 1\/2 cup lukewarm milk; 1 cup salted butter; 2 tablespoons yogurt; 2 cups sugar; 6 cups flour; 1\u00bc cup sesame seeds; 6 eggs (save \u00bd yolk); 2 teaspoons baking powder<\/p>\n

Optional<\/i><\/b>: 1 teaspoon ginger; 1 teaspoon cinnamon; a dash of cardamom<\/p>\n

Directions<\/b><\/span>:<\/p>\n

1- Dissolve yeast in milk for 10 minutes.
\n2- In a mixing bowl, beat butter, sugar, yogurt, and eggs with an electric beater at medium speed for 3 minutes.
\n3- Gradually add flour and baking powder and mix well.
\n4- Let dough rise for 8 hours.
\n5- Sprinkle a cutting board with flour, then divide dough into 10 equal pieces.
\n6- Use your hand or a rolling pin to shape dough into an oval no more than \u00be inch thick.
\n7- Use a fork to make several holes in the dough.
\n8- Brush with egg yolk and sprinkle with sesame seeds.
\n9- Place on a greased cookie sheet and bake at 350 degrees for 30 minutes.<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

With the arrival of Fall and Winter, cooler climate foods begin to appear at our tables. Halim can be served for breakfast or lunch. From: The Joy of Persian Cooking By: Pari Ardalan Malek Halim Booghalamoon (Mashed Turkey and Bulgur)\u00a0 Preparation time: 3 hours Servings: 12-14 Ingredients: 2 pounds skinless turkey breast; 1 large sliced<\/p>\n","protected":false},"author":2,"featured_media":3802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"two_page_speed":[],"footnotes":""},"categories":[65],"tags":[],"class_list":["post-3794","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nooshe-e-jaan"],"yoast_head":"\nHalim Booghalamoon\u00a0 - Peyk Magazine<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/peykmagazine.com\/en\/2024\/01\/03\/halim-booghalamoon\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Halim Booghalamoon\u00a0 - Peyk Magazine\" \/>\n<meta property=\"og:description\" content=\"With the arrival of Fall and Winter, cooler climate foods begin to appear at our tables. 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