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Award-winning Keshkek Recipe

Ingredients:
2 cups ashura wheat
12 cups drinking water
750 gr-1 kg lamb stew meat (boneless foreleg)
12 cups drinking water
2 large onions
2 teaspoons salt, black pepper

Sauce on it:
150 gr butter + 5 tablespoons olive oil
1 teaspoon red pepper
2 teaspoon cumin

Preparation:
Wash the wheat and drain thoroughly. Put it in a large pot and add 12 cups of room
temperature drinking water. Add the salt and cook over medium heat for at least 1 hour
stirring occasionally. Check to make sure the wheat has softened.
In the meantime, put the meat in another saucepan and add 12 cups of room temperature
drinking water and the finely chopped onion to it. Boil until the meat is softened. (The meat
would take at least 2 hours to soften. If you like to shorten this time you can boil the meat in
a pressure cooker.)
Now transfer the cooked meat with the liquid into the pot with the wheat. Mix the meat
with the wheat, crushing the meat with a wooden spoon and cook over low heat for another
10-12 minutes. The older generation prefer a creamy consistency, but I find a consistency
that is a bit more liquid and is more like meat and rice better.
For the sauce put the butter and olive oil in a saucepan and melt it over medium heat. Add
the red pepper and cumin and cook until the oil foams. Remove it from the stove and pour it
over the dish. Stir and serve warm.
Note: If you want, you can soak the wheat in water the night before. This will reduce the
boiling time of the wheat. Put the wheat in a pot and pour water over it covering the wheat
and going over by two fingers.