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)
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
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!