Halim

Ingredients

• Boneless chicken or lamb (1.5 pounds, cut into cubes)
• Cracked wheat (bulgur) (1 cup)
• Yellow lentils (1/2 cup)
• Onion (1 large, finely chopped)
• Garlic (4 cloves, minced)
• Ginger (1 tablespoon, grated)
• Water (8 cups (or as needed))
• Ghee (2 tablespoons)
• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon (to taste))
• Turmeric powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cinnamon powder (1/2 teaspoon)
• Cardamom powder (1/4 teaspoon)
• Cilantro (for garnish, chopped)
• Fried onions (for garnish)
• Lemon wedges (for garnish)

Instructions

1. Rinse the cracked wheat and yellow lentils under cold water until the water runs clear, then soak them in fresh water for 30 minutes.
2. In a large pot, heat the vegetable oil and ghee over medium heat until shimmering.
3. Add the finely chopped onion to the pot and sauté until it turns golden brown, about 5-7 minutes.
4. Stir in the minced garlic and grated ginger, cooking for an additional minute until fragrant.
5. Add the cubed boneless chicken or lamb to the pot. Cook until browned on all sides, using a spoon to break the meat up gently.
6. Incorporate the soaked cracked wheat, lentils, and the spices: turmeric, cumin, coriander, cinnamon, cardamom, and salt. Mix thoroughly to ensure the grains are well-coated with the spices.
7. Pour in the water, stirring to combine, and bring the mixture to a rolling boil.
8. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 2-3 hours. Stir occasionally, adding more water if necessary to prevent sticking, until the meat and grains are tender and the mixture has thickened.
9. After cooking, remove from heat and let the mixture cool slightly.
10. Using a hand blender or food processor, carefully blend the mixture until it reaches a smooth and creamy consistency. Adjust the texture by adding more water if desired.
11. Serve Halim hot, garnished with chopped cilantro, crispy fried onions, and lemon wedges for added zest.