Keşkek

Instructions

1. Rinse the cracked wheat in cold water, then soak it for 1 hour in warm water to plump it up.
2. Put the meat with the bone, the whole onion, the bay leaf and the water in a large pot. Bring to the boil and skim the surface.
3. Simmer covered for about 1 hour 30, until the meat falls off the bone. Remove the meat, onion and bay leaf, then shred the meat.
4. Drain the wheat and add it to the broth. Cook gently for about 1 hour more, stirring often with a wooden spoon.
5. When the wheat is very tender and broken down, add the shredded meat and mix. Keep cooking and stirring for a few more minutes.
6. Melt the butter in a small pan with the paprika, then pour it over the keşkek just before serving.