Iranian Haleem

Directions

1. 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. 2
   Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.
3. 3
   Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
4. 4
   In a food processor, mash bulgur into a soft paste and set aside.
5. 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. 6
   Serve it in a bowl, sprinkled with cinnamon.