Jraysheh

Instructions

1. Fry one sliced onion in oil until well caramelised, then set half of it aside for serving.
2. Add the rest of the onion, the cracked wheat and the butter to the pot and fry for 5 minutes, stirring.
3. Pour in the hot stock, season with salt, pepper and cinnamon, then bring to the boil.
4. Lower the heat, cover and cook for 45 minutes, stirring now and then, until the wheat is tender and creamy.
5. Add a little water if the mixture thickens too much.
6. Serve hot with a spoonful of yoghurt, the caramelised onions and a trickle of melted butter.