Halim

Instructions

1. Soak the cracked wheat in cold water for 2 hours, then drain it.
2. Brown the lamb pieces with the sliced onions and 30 g of butter for 10 minutes.
3. Add the water, salt and pepper, then simmer for 90 minutes until the meat is very tender.
4. Remove the meat, shred it finely and set the broth aside.
5. Add the drained wheat to the broth and cook over low heat for 90 minutes, stirring often, until it reaches a purée-like consistency.
6. Return the shredded meat, stir in the rest of the butter and the cumin, then mix vigorously for 5 minutes.
7. Serve hot, drizzled with melted butter and sprinkled with chopped parsley.