👨‍🍳 조리법

1. 1

   Drain the soaked wheat berries. In a large, heavy-bottomed pot or Dutch oven, combine the drained wheat berries, lamb chunks, turkey leg, and salt. Add about 2 liters of water, ensuring the ingredients are submerged. Bring to a boil over high heat.

   ⏱️ 15 minutes
2. 2

   Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently overnight, or for at least 8 hours. Check periodically and add more water if the mixture becomes too dry. The wheat should be very soft and the meat should be falling off the bone.

   ⏱️ 8-10 hours
3. 3

   Remove the turkey leg and lamb chunks from the pot. Discard the turkey bone and any large pieces of fat or gristle from the lamb. Shred the lamb meat finely using two forks. Remove any skin or bones from the turkey and shred the meat. Return the shredded meats to the pot with the cooked wheat.

   ⏱️ 20 minutes
4. 4

   Using a sturdy whisk, immersion blender, or a mortar and pestle (for a more traditional texture), beat the mixture vigorously. Continue beating until the wheat and meat are thoroughly combined and the mixture achieves a smooth, porridge-like consistency. This process can take about 20 minutes. Add more hot water, a ladleful at a time, if the halim is too thick.

   ⏱️ 20 minutes
5. 5

   Taste and adjust seasoning with salt if needed. If you prefer a sweeter halim, you can stir in a tablespoon or two of sugar at this stage, though it's more common to sweeten at serving.

   ⏱️ 5 minutes
6. 6

   Ladle the hot halim into individual serving bowls. Drizzle generously with melted butter, sprinkle with sugar, and dust with cinnamon. Serve immediately.

   ⏱️ 5 minutes