Iranian Haleem - cooking recipe

Ingredients

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

Preparation

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.
Add water to the bulgur to barely cover it (1 litr is enough), then bring to a boil.
Stir occasionally, to prevent the formation of a crust on the bottom of the pan.
In a food processor, mash bulgur into a soft paste and set aside.
Return turkey and bulgur to the pot, mix well and cook over low heat for 2 hours. Then add butter, sugar and sesame.
Serve it in a bowl, sprinkled with cinnamon.