A rich and comforting Persian porridge made with slow-cooked turkey, wheat, and spices, traditionally enjoyed for breakfast or special occasions.
Halim Booghalamoon is a traditional Persian dish, often served for breakfast, Ramadan, or religious gatherings. "Halim" refers to a slow-cooked, thick porridge, and "Booghalamoon" means turkey, which is the star ingredient of this dish. Originally inspired by Middle Eastern halim variations, the Persian version is known for its silky texture, achieved by slow-cooking wheat and meat until fully blended. This dish is high in protein and fiber, making it a nutritious and energy-boosting meal. It is commonly topped with butter, cinnamon, and sugar, creating a balance of savory and sweet flavors.
Ingredients
For the Halim:
500 g oatmeal
500g turkey breast or leg
1 large onion, peeled and halved
8 cups water or broth
1 tsp turmeric
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp cinnamon (optional)
2 tbsp butter or ghee
For Garnish & Serving:
2 tbsp butter, melted
1 tsp ground cinnamon
2 tbsp sugar or honey (optional)
Directions
Cook the Turkey:
In a large pot, add turkey, onion, turmeric, salt, and black pepper. Pour in 8 cups of water or broth and bring to a boil. Lower heat and simmer for 2-3 hours, until the turkey is tender. Remove the turkey, discard the onion, and shred the meat finely. Set aside and keep the broth for later.
Cook the Wheat:
In a separate pot, add the oatmeal and water, so that it covers the oatmeal. Bring to a boil, then add ½ tsp salt. Stir continuously so that it doesn’t burn. It needs to get sticky. Add boiling water in-case it becomes too thick.
Blend & Combine:
Slowly stir in the shredded turkey. Add reserved turkey broth, one cup at a time, stirring continuously for 30-40 minutes until thick and creamy.
Serve & Garnish:
Serve hot, topped with melted butter, cinnamon, and sugar or honey (if desired).Enjoy with warm bread (barbari or lavash) or on its own.
Recipe Note
Tips & Variations
For a richer flavor, replace some water with milk for a creamier consistency.
For a sweeter version, add more cinnamon and honey to taste.
For extra protein, use a mix of turkey and lamb.
For a faster version, use cracked wheat instead of whole wheat berries to reduce cooking time.
