Halim
6
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
2 lb
bone-in lamb shanks or turkey thighs
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2
onions, thinly sliced
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1 tbsp
salt
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1 lb
pelted (pearled) wheat or wheat berries
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¼ c
melted butter
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2 tsp
cinnamon
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¼ c
sugar
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You can find Sadaf brand pelted wheat at Middle Eastern specialty stores. This recipe requires a day or two of forethought, but the active work is minimal, and the dish freezes well.

Directions

  1. Soak wheat for 8 hours or overnight, then drain.
  2. If using wheat berries: Place wheat in a slow cooker with 6 cups of water and cook for 8 hours or overnight on low. Strain wheat, preserving liquid in a heavy-bottomed pot. Process wheat through a food mill, discarding skins, then add back to cooking liquid in pot.
  3. Place the lamb or turkey, onion, and salt in a large pot. Add 8 cups of water and bring to a boil, skimming off any foam. Simmer for 2 to 2 1/2 hours, uncovered, until meat is tender and falling off the bone, adding more water if needed.
  4. If using pelted wheat: Place wheat in a heavy-bottomed pot with 6 cups of water and simmer for two hours, adding more water if needed.
  5. Strain broth from lamb or turkey directly into cooked wheat, then pick meat from bones and add to pot.
  6. Using an immersion blender, or working in batches in a food processor, blend halim until smooth and slightly elastic.
  7. Return to pot and continue to simmer for 20 minutes, stirring frequently to prevent burning. The halim can be now be kept warm until serving.
  8. To serve, top bowls of halim with melted butter, cinnamon, and sugar to taste.

Nozlee Samadzadeh

Nozlee Samadzadeh is a senior developer working on Chorus at Vox Media and an editor at The Morning News.

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