Iranian Haleem

• 1 liter water
• 1 lb turkey breast (skinless)
• 1 large onion (sliced)
• 1/2 lb bulgur
• cinnamon
• sesame
• sugar (optional)
• ghee (optional)

1. Place turkey, onion and salt in a pot. Lower heat and cook until turkey is done (about 1 hour). If juices evaporate before turkey is done, add 1/4 cup water. When turkey is cooked, remove from the pot and mash with a potato masher.
2. Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.
3. Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
4. In a food processor, mash bulgur into a soft paste and set aside.
5. Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.
6. Serve it in a bowl, sprinkled with cinnamon.

water, turkey breast, onion, bulgur, cinnamon, sesame, sugar, ghee

Taken from www.food.com/recipe/iranian-haleem-480513 (may not work)