Wheat halim

Ingredients for people 6

• 1 / 2 kg of lamb or sheep or turkey meat
• 8 glasses of water
• 1 spoon of salt
• 2 sliced ​​onions
• 1/2 kg of hulled wheat soaked for 24 hours in 4 glasses of water
• Salt
• Pepper
To garnish:
• 2-3 nuts of melted butter
• Cinnamon powder
• granulated sugar to taste

Preparation

Cut the meat into pieces and add 8 glasses of water by putting it to boil in a large saucepan. When the boil has risen, remove the foam that may have formed from the surface, add the onions, cover with the lid and cook over medium heat for 1 hour and 30 'until the meat is cooked. Add the wheat with its soaking water and bring it to the boil again. Cover with the lid and simmer for another hour until the grain is very tender. With an immersion blender, reduce everything to a homogeneous puree and put it back on very low heat; stirring so that the Halim does not stick to the bottom, continue cooking with the lid on, until the oil slowly appears on the surface. Season with salt and pepper. Serve in individual bowls after pouring over a spoonful of melted butter, cinnamon and sugar according to your taste.
It is possible to use precooked wheat, easily available on the market, and in this case the cooking times are halved, as well as the soaking ones.