Halim

Ingredients

Instructions

1. 1

   Rinse the cracked wheat under cold water until the water runs mostly clear. Finely chop the onion and cut the lamb into even pieces so it cooks quickly and shreds easily.

2. 2

   Put the lamb, onion, turmeric, salt, and water into a medium pot. Bring to a boil over medium-high heat, skimming off any foam for a cleaner flavor. Once boiling, reduce to a gentle simmer, cover partially, and cook for 25 minutes until the lamb is fully cooked and tender enough to pull apart.

3. 3

   Lift out the lamb with tongs and shred it finely with two forks. The finer the shreds, the more authentic and porridge-like the final texture will be. Return the shredded lamb to the pot.

4. 4

   Stir in the rinsed cracked wheat. Simmer uncovered for 20 minutes, stirring often and scraping the bottom of the pot to prevent sticking. As the wheat softens, mash and beat the mixture with a wooden spoon or potato masher for a smoother, stretchy texture.

5. 5

   When the halim is thick, creamy, and the wheat has mostly broken down, stir in the butter. Cook for 3 more minutes, adding a splash of hot water if it becomes too thick; it should be spoonable, not stiff. Taste and adjust salt if needed.

6. 6

   Divide into 2 warm bowls and dust the top evenly with cinnamon. Serve hot.

Nutrition per serving

Notes

• •Traditional halim is often made with whole wheat and cooked much longer; using fine cracked wheat keeps this beginner-friendly version within about 1 hour.
• •For an even lower-fat result, chill the broth briefly after cooking the lamb and skim any visible fat before adding the wheat.
• •Halim thickens as it stands, so loosen with a little hot water before serving if needed.
• •It is commonly served for breakfast or as a hearty light meal, sometimes with extra cinnamon on top.

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