Clean, then place lamb and dismembered chicken including chicken parts (liver, heart and gizzard) into large pot. Cover with water. Cook slowly, covered, for two hours or until the meat falls from the bones.
Remove the meat and allow it to cool in a bowl before removing and discarding any bones. Cut the meat into small portions. Strain the water, removing any bones, and save the water.
Wash wheat; then add wheat and meat to the strained water. Cook for about one more hour. The cereal should resemble prepared oatmeal. Don’t hesitate to add water, if necessary to create the right texture.
Before serving, salt and cover with melted butter to taste. Freezes well.
Serves about six people.
Contributor: Joe David, author of Gourmet Getaways: 50 Top spots to cook and learn
Read Joe's Story: Middle Eastern Bread and Cereal - Mother's Culinary Legacy
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