photo by Jonathan Melendez
- Ready In:
- 26hrs 30mins
- 2 lbs lamb shoulder or 2 lbs turkey, on the bone
- 8 cups water
- 2 onions, peeled and thinly sliced
- 1 1⁄2 teaspoons sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 teaspoon turmeric
- 1 lb whole wheat grain, soaked in 4 cups of water for 24 hours, and then drained
- 1⁄2 cup chickpeas, soaked in 4 cups of water for 24 hours, and then drained
- 1⁄4 cup butter, melted
- 1 teaspoon cinnamon
- 2 tablespoons confectioners' sugar
- Place the meat in a large, heavy-bottomed pot, add the water, bring to a boil, skim the froth as it forms until it stops forming. Add onions, salt, pepper and turmeric. Bring back to a boil. Reduce heat, cover, and simmer over low heat for 2 hours or until the meat is tender and falling off the bone. Add more warm water if needed. Stir occasionally to prevent sticking to the bottom of the pot.
- Meanwhile, in a medium-sized saucepan, place the drained wheat, chickpeas, and 4 cups water. Bring to a boil, reduce heat, cover and simmer over low heat for 2 hours or until the wheat is tender. Add more warm water if necessary.
TO ASSEMBLE THE PORRIDGE:
- Drain the meat thought a fine-mesh sieve. Pour back the strained stock into pot. Separate the meat from the bones and return it to the pot. Discard the bones and anything else left in the sieve. Add the cooked wheat and chickpeas to the pot. Place the pot over medium-low heat, and use a handheld mixer to puree the meat, wheat, and chickpeas in the pot, and mix for 10 to 15 minutes until you have a homogenized, slightly elastic puree and the meat and wheat have thoroughly blended together. Adjust seasoning to taste.
- Spoon the porridge into individual serving bowls. Garnish to taste with a little melted butter, cinnamon, and confectioners' sugar on the top. Nush-e Jan!
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RECIPE SUBMITTED BY
Food Editor at Genius Kitchen and lover of all things spicy and baked.