Yarma Ash — Print Recipe — The Culinary Codex

A thick nourishing porridge of crushed wheat simmered with lamb and onions until creamy, served as a sustaining winter meal.

Ingredients

1 Brown diced lamb in butter in a heavy pot until golden on all sides then add onion and cook until softened.
2 Add water, salt, and cumin then bring to a boil and reduce heat to simmer for thirty minutes until the lamb is tender.
3 Add crushed wheat to the pot stirring well and continue cooking on very low heat for forty-five minutes stirring frequently.
4 The porridge is ready when the wheat has broken down into a thick creamy consistency and the lamb is falling apart.
5 Season with additional salt and pepper to taste then let the porridge rest covered for ten minutes off the heat.
6 Serve in deep bowls with a generous knob of butter and fresh dill scattered on top.

Did You Know?

Yarma ash was the traditional food of Turkmen shepherds who carried crushed wheat on long journeys across the Karakum Desert.