How to Make It
Soak your wheat for Noah’s Pudding overnight in milk and water. In the morning, wash it two or three times, until thoroughly cleaned. Place your wheat in a large pot, add water until it is about two fingers above the wheat. Add bone-in neck meat, chopped onion, garlic, butter, and salt, then start cooking over low heat. Continue to cook on low heat for about 3 hours, adding bone broth if needed as the water reduces. (You should add the water carefully, not too much at once). Keep adding water until the neck meat is cooked within the wheat. Turn off the heat and let it rest. Remove the cooked neck meat from the wheat and separate the meat from the bones with the help of a fork in a separate place. Then add it back into the wheat and start pounding. If you have a mallet, use it to pound the neck meat into the wheat for about 30 minutes, if not, use a potato masher. Serve plain or with shank meat if you prefer. Before serving, add the sauce prepared with melted butter and chili flakes. If you wish to serve with the shank, cook the shank in a pressure cooker or oven by adding water and simmering it until it is tender like tandir.
Ingredients
1 Shank (optional)
1 Bone-in Neck
1 Lamb Shank
1 kg Noah’s Pudding Wheat
1 L Milk
100 g Butter
2 Cloves Garlic
1 White Onion
Salt
Soak your wheat for Noah’s Pudding overnight in milk and water. In the morning, wash it two or three times, until thoroughly cleaned. Place your wheat in a large pot, add water until it is about two fingers above the wheat. Add bone-in neck meat, chopped onion, garlic, butter, and salt, then start cooking over low heat. Continue to cook on low heat for about 3 hours, adding bone broth if needed as the water reduces. (You should add the water carefully, not too much at once). Keep adding water until the neck meat is cooked within the wheat. Turn off the heat and let it rest. Remove the cooked neck meat from the wheat and separate the meat from the bones with the help of a fork in a separate place. Then add it back into the wheat and start pounding. If you have a mallet, use it to pound the neck meat into the wheat for about 30 minutes, if not, use a potato masher. Serve plain or with shank meat if you prefer. Before serving, add the sauce prepared with melted butter and chili flakes. If you wish to serve with the shank, cook the shank in a pressure cooker or oven by adding water and simmering it until it is tender like tandir.
Ingredients
1 Shank (optional)
1 Bone-in Neck
1 Lamb Shank
1 kg Noah’s Pudding Wheat
1 L Milk
100 g Butter
2 Cloves Garlic
1 White Onion
Salt
