Harissa (Armenian wheat porridge)

Instructions

1. Cut the meat into large chunks, put it in a large casserole with the whole onion and cold water, then bring to the boil, skimming as you go.
2. Simmer gently for about 1 hour 30 minutes, until the meat falls apart easily. Remove the onion and any bones, then shred the meat.
3. Rinse the cracked wheat and add it to the broth with the salt. Cook for 30 minutes over low heat, stirring often.
4. Return the shredded meat to the casserole and mix well. Continue cooking over low heat, stirring with a wooden spoon.
5. Work the mixture for 20 to 30 minutes, until it becomes smooth, thick and pulls away from the sides.
6. Serve hot, drizzled with melted butter, with a little cumin or sweet paprika to taste.