A thick, silky porridge of slow-cooked wheat and shredded lamb beaten together until creamy, served with cinnamon, sugar, and melted butter for breakfast.
Ingredients
2 cups whole wheat berries, soaked overnight
500g boneless lamb shoulder
1 large onion, quartered
1 tsp turmeric
1 tsp cinnamon
Salt
Melted butter for serving
Sugar and cinnamon for garnish
Instructions
1Drain soaked wheat. Add to a large pot with lamb, onion, turmeric, and water to cover by 5 cm.
2Bring to a boil, skim foam, then simmer on very low heat for 4-5 hours, stirring occasionally.
3When wheat is completely broken down and lamb falls apart, beat vigorously with a wooden paddle until smooth and porridge-like.
4Add more water if too thick — consistency should be like thick porridge. Season with salt.
5Serve in bowls drizzled with melted butter, sprinkled with cinnamon and sugar.
Did You Know?
Halim shops open before dawn during Ramadan, and the line for fresh halim at suhoor (pre-dawn meal) stretches around the block in many Iranian cities.