Nura’s recipe

Halim is actually more like a cooked cereal than a soup; it can be served as a hearty breakfast or for lunch.

Servings: About 4


1 c. cracked wheat


1 chicken breast, cooked, skinned, and shredded (optional)


Brown sugar


Step 1: Soak the cracked wheat in water overnight. 

Step 2: Boil with sufficient water and a dash of salt until thickened, then simmer until very tender. 

Step 3: Mix in the chicken during the simmering. Stir frequently, and add water if it gets dry. The final consistency should be between a thick soup and cooked cereal.

Serve with cinnamon, brown sugar and a large pat of butter on top. 

Recipe © Nura Amerson 1991

Hot cereal with cinnamon and butter
Halim topped with cinnamon and butter

Layli’s Reflections

This week, we ended up with a shortage of breakfast foods, so I turned to this recipe. Since I haven’t been able to find cracked wheat in the grocery store, I used bulgur wheat, which worked just fine. The idea of mixing chicken into sweet hot cereal was a little too unfamiliar for me, so I skipped that part of the recipe.

Overall, the halim ended up with a taste and texture similar to oatmeal. The addition of sugar, butter, and cinnamon (plus some nutmeg!) dresses it up nicely, and I’ve been looking forward to having it for breakfast!

Back to Katayoon’s Kitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s