Halim

Halim is a thick porridge of wheat and lamb, simmered slowly until the grain breaks down into a smooth, creamy mass.

It is a festive dish of Central Asia, traditionally served on special occasions. The dish is found in Tajikistan and also in Uzbekistan. Wheat is the usual grain, though barley is sometimes used instead.

What it really is

Wheat grain and pieces of lamb are cooked together with onion and salt over low heat for a long time, until the grain softens and the pot thickens. Butter goes in as well, which makes the porridge rich as well as filling. The texture is the point: thick and smooth, with the meat running through it rather than sitting on top. Barley is the other grain used in place of wheat.

How it's served

• Hot, in bowls or from one large shared dish, at festive meals and gatherings.
• Thick and spoonable, with pieces of lamb in every portion.
• Eaten as a savoury main course, not as a sweet breakfast porridge.

How to write it on the menu

• Name the meat, lamb, and the grain, wheat or barley, since the kitchen may use either.
• Flag the wheat, and the milk from the butter. If the dish is made with barley, name barley too, because it is a separate allergen.
• Describe it as a savoury lamb dish so guests do not expect something sweet.
• Give the portion size, since it is served thick and filling, and say whether it comes in bowls or from a shared dish.