Title: Haleem (Lamb & Whole-Wheat Gruel)
Categories: Grain Lamb Israel Jewish Persian
Yield: 1 Servings

2	c	Whole-wheat kernels
8	c	Water
1	lb	Lamb, turkey, or chicken parts w/bones
1	ts	Salt
1/4	ts	Pepper
1	tb	Sugar TO
1	ts	Cinnamon, for garnish, OR
		Chopped onion garnish

Persians are rice eaters ordinary, & so this preparation, using wheat kernels, is a rarity for them. Extra meat, up to 3 lbs, may be used for a richer broth, in which case meat is served separately.

1. Soak wheat kernels in 4 c water overnight. Drain. Process kernels in a processor for 2 to 3 seconds to crack them lightly.

2. Put wheat, balance of water (4 c), meat, salt, & pepper in large enough pan. Bring to a boil, then reduce to low heat, and cook for abt 1 hr to tenderized meat. Remove meat from gruel & pull out & discard all bones.

Serve gruel warm w/meat or serve meat separately. Sprinkle w/sugar/cinnamon mixture or chopped onions, whichever is wanted.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

previous

next