Wash and soak wheat in hot water over-night. Keep covered in a warm place. Next day add the meat and broth and cook slowly until wheat is soft and the water is absorbed. Add more water if necessary during cooking. Then add the salt and pepper and keep on beating with a wooden spoon until the mixture is smooth and mushy. When serving, melt the butter and paprika together and pour over the keshkeg on the platter. Sprinkle with kimion if desired.
Lamb or beef may be substituted for chicken.