Back to 6 servings 1 cup wheat berries or cracked wheat, soaked overnight, then drained 1 lb lamb shoulder or turkey breast, bone-in lamb or turkey thighs also work 1 small onion, halved 1 cinnamon stick 1 teaspoon salt, plus more to taste 8 cups water, for cooking, plus more as needed 6 tablespoons butter, melted, divided 3 tablespoons sugar, plus extra for serving 1.5 teaspoons ground cinnamon, plus extra for serving
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1 Step 1: Soak the wheat in cold water overnight, then drain.2 Step 2: Put the meat, onion, cinnamon stick, salt and water into a big pot and bring to a boil. Spoon off any foam that rises to the surface, then turn the heat down so the liquid barely bubbles. Cook for 2 hours, until the meat is tender enough to fall apart. If you use turkey, check that its internal temperature reaches 165°F (74°C) and the juices run clear with no pink inside before you continue; lamb should be fork-tender and pull apart easily.3 Step 3: Remove the meat and discard the bones, onion and cinnamon stick. Shred the meat finely with two forks, and keep the broth.4 Step 4: Add the drained wheat and a few ladles of the broth to the pot. Simmer over low heat 2 to 3 hours, stirring often and adding broth as needed, until the wheat is very soft and breaking apart.5 Step 5: Stir in the shredded meat. Beat vigorously over low heat with a wooden spoon, whisk or immersion blender for several minutes, adding broth gradually, until the mixture is smooth, thick and stretchy, with no visible chunks.6 Step 6: Stir in half the melted butter, the sugar and the cinnamon. Simmer 20 minutes more, stirring often so it does not scorch on the bottom.7 Step 7: Ladle into bowls, drizzle with the remaining butter, and dust with ground cinnamon and sugar to taste.getsaucepan.com/r/3578506d-af0c-5691-bcd0-74d6108b0381
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